Hey there :)
Do you guys work with grains and seeds and nuts a lot? I do and my kitchen definitely shows… I don’t know why since I don’t remember them scattering around in the flour, but my kitchen is like paved with dropped seeds. It’s crazy. But on the other side if you walk in without shoes it’s like getting a food massage.. or something like that ;) I also have some plant growing out my kitchen sink every other week thanks to all the flax seeds and buckwheat groats etc. going in there. I am afraid one day I’ll have a full on tree in my kitchen.. Well.. I’ll see…
Anyway, seeds and grains are still worth all the hassle. First off because I personally like them tastewise. But the other big pro is certainly their nutritional value. There so tiny yet often loaded with loads of minerals and they are also a good source of protein. Of course it is depending on the seed and grain but overall they have some amazing stats. Take pumpkin seeds for example. They have an ample of zink to them and loads of muscle-building protein (30%!) with good balance of amino acids.
Or take sunflower seeds. They also are high in protein (25%) and they have an awesome potassium to sodium ratio. Meaning a lot of potassium and only little sodium. Which is good, cause nowadays it’s easy to consume too much sodium. And among all seeds I know they have the best fiber content. Well they are also high in calories, but when they keep us feeling full longer I guess that balances it out :)
And for sesame seeds. They are a good add in to your diet it you avoid dairies as they are a good source of calcium. But there are a lot of other minerals as well. We’re talking zink, calcium, copper and some more.
A lot of seeds also contain some B Vitamins and often enough E which is good for your skin :)
So anyway.. enough on all those seeds.. Why am I talking about them anyway? Because this recipe for a crispbread really has a lot of seeds to it.
It doesn’t contain any gluten and is solely made by combining buckwheat, some seeds (ground and whole) and water. More or less. This makes this crispbread super filling and – for a bread – it is super high in protein. It also helps with digestion as flax seeds and psyllium husk is part of the plan as well. Nice, eh? I also included some dried cranberries but they are optional. If you are not into that dried fruit thing just omit them. The crispbread works with sweet or savory toppings so it just as universal as some standard bread. Just with more fiber and of course it is crisper ;)
- ½ Cup / 95g flax seeds, ground
- ½ Cup/ 90g buckwheat groats, ground
- ¼ Cup / 35g sunflower seeds, coarsely ground
I just mill the seeds, but you can use a blender to get them into a coarse flour like consistency
- ¼ Cup /35g flax seeds
- ¼ Cup/ 35g sesame seeds (unhulled)
- ¼ Cup / 35g chia seeds
- 2 Tbsp. psyllium husk powder
- 2 Tbsp. pumpkin seeds
- pinch of salt
- ¼ Cup / 25g cranberries (optional)
- 1 Cup /250 ml water
- 1 Tbsp. maple syrup
In a big bowl mix together all of the dry ingredients.
Then add the wet ingredients and stir with a wooden spoon until well combined.
Line a baking tray with a baking sheet and spread the mixture on it. Form into a rectangular with a thickness of about ½ cm. It is not enough mass to fill the tray completely so you have to form it a bit. having wet hands and a dough scraper helps, but the dough itself is easy to work with.
Let sit for about 2 hours.
Preheat oven to 200°C and bake for about 20 minutes.
Let cool and cut into smaller rectangles.