Seedy crispbread

This is a must for your pantry. It’s a delicious, moreish snack that can be eaten on its own, topped with cheese and pickles, crumbled over bowl foods like yoghurt with fruits or broken over salads for texture. As it’s bound by the psyllium husks and chia seeds rather than by wheat, this crispbread is also gluten free. I like to make a large batch of the seed mixture and store it in a large sealed jar or container, ready for whipping up some crispbread whenever it’s needed.

Credit: Hardie Grant Books

• makes

  1

• prep

  10 minutes

• cook

  45 minutes

• difficulty

  Easy

Ingredients

• 125 g (4½ oz/1 cup) chia seeds
• 125 g (4½ oz/1 cup) sunflower kernels
• 180 g (6 oz/2 cups) pumpkin seeds (pepitas)
• 2 tsp salt
• 155 g (5½ oz/1 cup) sesame seeds
• 115 g (4 oz/¾ cup) golden or brown linseeds (flax seed)
• 80 g (3 oz/1 cup) psyllium husks
• 2 tbsp rapeseed oil

Instructions

Preheat the oven to 200ºC.

Mix together all the ingredients, except for the rapeseed oil, in a suitable container.

Measure out 195 g (7 oz/2 cups) of the seed mixture and add to a large bowl. Transfer the remaining seed mixture to a sealable container or jar for later use (this quantity will give you enough to make a further 3 crispbreads).

Add 250 ml (9 fl oz/1 cup) of water and the oil to a bowl and stir through the seed mix. Leave to sit for 15 minutes.

Using a spatula, pile the mixture into the centre of a sheet of baking paper, then spread it out into a rectangular shape. Lay a second sheet of baking paper on top and roll over that to roll the mixture out into a 20 cm x 30 cm (8 in x 12 in) rectangle with a thickness of no more than 1 cm (½ in).

Bake in the oven for 45 minutes, or until the edges curl up and start to turn golden brown.

Leave the bread to cool on a wire rack to dry out and become crisp. Store in a sealed container for up to a week.

Recipes and images from Nordic Light by Simon Bajada (Hardie Grant Books, $49.99, hbk).

View our Readable feasts review and more recipes from the book here.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.