Wonderful recipe for gluten-free crispbread — super crunchy and green. A recipe for those who enjoy a savory snack. In addition to being a source of vitamins and minerals, the crispbread also contains omega fatty acids and dietary fiber, which are great for digestion. You’ll need a kitchen scale, a bowl, a spoon, and a rolling pin. The dough is quick to mix and just needs to be rolled out. Preparation time is about 40 minutes.

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The gluten-free crispbread recipe was developed by Kara Prins.

Nutrition content

(Per 100 g.)

• Energy: 219,7 kcal
• Protein: 11,5 g
• Carbohydrate: 9,5 g
• Of which Sugar: 0.3 g
• Fat:14,0 g
• Of which Saturated Fat: 2,2 g
• Salt: 0,2 g
• Dietary fiber: 4,2 g

Per 100g of crispbread, there is 15.3g of Vegan Power Meal.
This corresponds to approximately 55% of one serving of am.pm. Powder.

Ingredients

• 2 portions am.pm. POWDER (Free taste choice)
• 48 g. Sunflower seeds
• 30 g. Flaxseeds
• 18 g. Chiaseeds
• 110 g. Water
• 42 g. Oliveoil
• 2 g. Saltor after your liking

Instructions

1. Mix the dry ingredients in a bowl.
2. Add olive oil and water
3. Stir well to ensure the dry ingredients are properly hydrated.
4. Place a sheet of baking paper on the kitchen counter.
5. Place the dough on the baking paper and add another sheet of baking paper on top of the dough.
6. Take a rolling pin and roll out the dough thinly, to about 2–3 mm in thickness.
7. Cut the dough into squares, or use a cookie cutter or a cup to make round crispbreads.
8. Bake the crispbreads at 180ºC (356ºF) for 20–25 minutes.
9. The crispbreads are done when they are lightly golden and crispy.
10. Let the crispbreads cool and store them in an airtight container.

The crispbreads are perfect for on-the-go and taste great on their own. If you’d like to spice them up, try topping them with avocado, hummus, or tahini.

ENJOY!