Crispbread – Keto Crunchy Snack
Crispbread, a wonderful snack. Easy and quick to make your own ketogenic crispbread.
Duration: 15 minutes (15 minutes rest time, 75 minutes backing time)
Amount: 1 serving of chips
Difficulty: ⚫⚪⚪⚪⚪
INGREDIENTS
- 20 g sesame
- 20 g chia seeds
- 40 g pumpkin seeds
- 40 g sunflower seeds
- 40 g golden flax seeds
- 30 g golden flaxseed flour
- 30 g almond flour
- 10 g psyllium husk
- 2 teaspoon of salt
- 350 ml warm water
PREPARATION
- Mix all ingredients.
- Add 350 ml of warm water.
- Mix everything with a spoon.
- Let it rest for 15 minutes.
- Put the dough on a baking paper. Use a kitchen spatula that you dip in water.
- Bake at 170 degrees for 15 minutes. Cut the crispbread in pieces.
- Bake the dough for 40-50 minutes at 170 degrees.
- Then bake the bread for 10 minutes at 70 degrees.
TIP
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