Homemade crispbreads

Homemade crispbreads

There’s a particular brand of crispbread that I absolutely love. Dr Karg. They’re soooo tasty. But also, pretty pricey. I like to munch on something in the afternoons at work, but my cheap alternatives to Dr Karg have all turned out to be bland and tasteless. So I decided it was time to make my own.

I based my recipe on this, from someone who’s taking part in the 5:2 diet, but wanted to add even more flavour. So, I mixed it up a little bit with some extra ingredients.

Homemade crispbreads

Ingredients

  • 1/4 cup pumpkin seeds
  • 1/4 cup sunflower seeds
  • 1/4 cup golden linseed
  • 150ml rye flour
  • 200ml white spelt flour
  • 1/2 tsp baking powder
  • 1/2 tsp Salt
  • 1 sprig rosemary – leaves pulled off and finely chopped
  • 2 sprigs thyme – leaves pulled off
  • 50ml sunflower oil
  • 125ml water
  • 1/4 cup parmesan

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Step one: Mix together all the dry ingredients apart from the parmesan. Then add the oil and gradually add the water as you mix. I found the original recipe had way too much water, so ended up having to fudge it a bit by adding more flour until it stopped being sticky. But this technique worked, so if you add too much, it’s pretty easy to fix. Once it has all come together, leave it to rest for 15 minutes. It looks pretty heavy.

Homemade crispbreads

Step two: Pre-heat the oven to 200 degrees. Line a baking tray with parchment paper and put the dough on top. Then put another piece of parchment paper on top of the dough, and roll or press out until it takes up pretty much the whole tray. NOTE: I used the ‘pressing’ technique as I don’t have a small rolling pin, but this meant my crispbreads weren’t very even and turned out quite thick. If you want them all the same size, it’s probably worth rolling out and then transferring to the baking tray.

Step three: Score the crispbreads in the size you want them to be. I went for 16 decent sized pieces.

Step four: Bake in the oven for 10 minutes

Step five. When you take them out, break them into the pieces you scored earlier, and put on to a rack, which you’ll be putting back in the oven. Put a little bit of parmesan on each piece.

Homemade crispbreads

Step five: Cook for another ten minutes or so (so they are cooked, but not completely brown), then turn off the oven and leave in the cooling oven until brown. The timing will depend on how thick yours are – mine took around 20 minutes. It’s important to check the oven regularly – you’re looking for brown but not burned.

Step six: Cool on a rack and then store in an air tight container. And you’re done! Quite a few steps for this one, but generally pretty easy and a very moreish snack.

Homemade crispbreads

** UPDATE! I took these in to the office and these went down a TREAT! Someone had brought in some cake, and I was determined that I would not partake, so I brought out my little box of these, thinking ‘oh no, I feel like that person who has salad when everyone else is having a burger’ and actually, they were PERFECT. I offered them around, and a few people tried them and everyone said they were delicious. A few people ended up having more than one. One person said that the only problem with them was that they were completely addictive, so I’d say they were a pretty successful trial!

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3 Comments

  1. Leanne at Knit me a cake

    January 27, 2014 at 11:53 am

    Corrrr! These sound really interesting; the ingredients look easy to source and hopefully it’ll avoid me eating cake in our office. :) Thanks for sharing, I’ll have to give these a go. Leanne x

    1. BeNourishd

      January 27, 2014 at 2:24 pm

      Someone had a fairly obvious tip for rolling it out – use a can as a rolling pin. Wish I’d thought of that at the time!!

  2. Suzanne Dickson

    January 28, 2014 at 12:16 am

    Use a rum bottle when ever you do not have a rolling pin.
    Or any empty bottle.

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