As a great bread-lover I have also made a lot of homemade crispbread, often together with my kids, because it is so easy, and it tastes SO good, especially if you have made it yourself.
So I more or less had to keep the kids from eating it all in one day 🙂
When I started the whole thing with low carb, I still made the crispbread I used to make, because they didn’t contain that much carb after all.
But this recipe contains so little carb that there is no way I could feel bad about making the crispbread, and it tastes even better than the ones I made before.
So it is a win-win situation!
1 cup sunflower seeds
1 cup sesame seeds
2 dl flaxseed
1.5 dl pumpkin seeds
1 tablespoon psyllium husk (HUSK)
1.5 tsp salt
2.5 cups water
Whip egg with water and salt in a bowl, and add the rest. Allow the mixture to rest on the kitchen table for half an hour while you turn on the oven at 150 degrees (Celcius) or 300 F.
Spread batter on baking paper on a baking sheet. It’s a little tough, so I use to cover the batter with yet another baking pager and flatten it with a rolling pin so that the dough is uniformly thick on the whole plate. With a knife you now cut the dough in the size you want, it makes about 24 pieces.
Here you may want to sprinkle half the dough with blue poppy seeds and the other half with toasted sesame seeds.
Bake for 1 1/2 hours. Then you push all the pieces onto a wire rack, and bake another half an hour until the pieces are bone dry. Maybe they even need a little longer.
Cool completely and store in tightly sealed box.