CARB WARS BLOG: NUT AND SEED CRISPBREAD

CARB WARS BLOG: NUT AND SEED CRISPBREAD



Ingredients:

½ cup roughly chopped nuts, such as almonds or cashews

¼ cup pumpkin seeds (without shells)

¼ cup sunflower seeds (without shells)

¼ cup hemp seeds (may be called hemp hearts)

2 tbsp sesame seeds

2 tbsp whole chia seeds

1 tbsp psyllium husk powder (I used Frontier brand*)

2 tbsp coconut oil, butter, or pasture tallow

1 and ¼ cups water

½ tsp salt

½ tsp coarse salt for top, or to taste

Herbs and/or seasonings as desired, such as ground thyme, oregano,
cumin, or pepper, or crushed fennel, caraway, or anise seeds, optional



Directions:

Preheat oven to 300 to 325 degrees F. (See Note below.)



Line a sheet pan (about 11- by 16-inches) with parchment paper or foil.



Whisk chopped nuts and whole seeds together in a large, heat-resistant
bowl. Sprinkle psyllium powder evenly over mixture, being sure to break
up any clumps, and stir in.



Place water in heat-proof container or pan and heat to boiling. Add
coconut oil, butter, or tallow to water and continue to heat until
melted. Pour over nut and seed mixture and mix well. Let stand for about
3 or 4 minutes until it hydrates to form a loose gel. While dough is
still warm, use a spatula to spread evenly on pan. Sprinkle coarse salt
and any optional herbs or seasonings over dough.



Bake for about 35 to 45 minutes (depending on oven temperature and
desired amount of browning; see Note below). Remove from oven and score
into squares or rectangles with a chef’s knife or a pizza cutter. Reduce
oven temperature to 135 F and return crispbread to oven, watching
carefully to avoid overcooking. Bake for another hour or so. Turn oven
off and leave crispbread in oven with light on, until dry and crisp. Cut
or break into pieces.



Serve with soup or cheese or use as a base for appetizers. Spread with
butter or nut butter and sugar-free jam, or coat with melted chocolate.
Alternately, press the dough into mini-muffin cups before baking and use
as crunchy tart shells.



 Recipe inspired by one from Birgitta Hoglund, http://lowcarbhealthyfat.com/2013/09/29/seed-crispbread/



*Frontier brand psyllium powder is not gritty like some brands.

 

Note: This crispbread tastes best if you bake it at the higher
temperature and let it get lightly brown, but the fragile oils in the
nuts and seeds will suffer some damage from the heat. A lower
temperature will preserve more nutrients. The drying time in a warm oven
will still make them crisp, but it may take longer.

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