Crispy low-carb snack: Sunflower crispbread
Sunflower Seed Crispbread – Crunchy, Healthy, and Keto-Friendly
Crispbread is a popular snack for any time of day, but conventional versions made from wheat flour are not always the best choice for a healthy diet. Our sunflower crispbread offers you a healthy, low-carb alternative that fits perfectly into a low-carb or ketogenic diet. It has an unmistakably nutty taste and a crunchy texture that is always perfect – whether on its own, with a spread or as a side dish.
The main ingredient, sunflower seeds, take center stage here. These little powerhouses are full of healthy unsaturated fatty acids, vitamin E and B vitamins. Combined with other superfood ingredients such as chia seeds, ground golden linseed and psyllium husks, the result is a high-fiber snack that is filling and versatile.
With this recipe, you can make your own crispbread in just a few steps, which is not only healthy but also tastes better than store-bought alternatives. Let this sunflower crispbread convince you – it is sure to find a permanent place in your diet!
Interesting facts about the main ingredient: sunflower seeds
- Rich in nutrients: Sunflower seeds contain vitamin E, an antioxidant that protects cells, as well as magnesium and selenium, which are important for healthy bones and a strong immune system.
- Healthy fats: The high proportion of unsaturated fatty acids supports the heart and circulation and provides long-lasting energy.
- Versatile use: In addition to their use in crispbread, sunflower seeds are suitable as a topping for salads, yogurt or soups and are a delicious addition to baked goods.
This sunflower crispbread is the perfect combination of taste and nutritional value. Whether as a snack, as an accompaniment to salads or as a low-carb bread substitute – it will quickly become a favorite in your kitchen! Try it out and enjoy every bite!
Preparation time: 30 minutes
Baking time: 1 hour 15 minutes
INGREDIENTS
- 80 g sunflower seeds
- 20 g sesame seeds
- 20 g black sesame seeds
- 20 g chia seeds
- 70 g ground golden flaxseeds
- 30 g almond flour
- 10 g psyllium husk
- 2 tsp salt
- 350 ml warm water
PREPARATION
- Mix the dry ingredients:
– In a large bowl, combine sunflower seeds, sesame seeds (white and black), chia seeds, ground golden flaxseeds, almond flour, psyllium husk, and salt. - Add the water:
– Pour the warm water into the bowl and mix thoroughly with a spoon until you have a sticky dough.
– Let the mixture sit for 15 minutes to allow the psyllium husk and chia seeds to absorb the water and thicken the dough. - Roll out the dough:
– Spread the dough onto a baking sheet lined with parchment paper.
– Use a spatula, frequently dipped in water, to evenly flatten the dough. - Pre-bake:
– Preheat your oven to 170 °C (340 °F).
– Bake the crispbread for 15 minutes. - Cut into pieces:
– Remove the tray from the oven and cut the crispbread into rectangular or square pieces. - Continue baking:
– Return the tray to the oven and bake for an additional 40–50 minutes at 170 °C (340 °F), until the crispbread is golden brown and crunchy. - Final touch:
– Reduce the oven temperature to 70 °C (160 °F) and bake for another 10 minutes to ensure the crispbread is fully dried.
- Storage: Keep the crispbread in an airtight container to maintain its crunchiness for several weeks.
- Variations: Experiment with different seeds and nuts, such as pumpkin seeds or flaxseeds, for unique flavor combinations.
- Toppings: Sprinkle with herbs like rosemary or thyme before baking for an extra aromatic twist.
