Gluten-Free Seeded Crispbreads: A Healthy and Moreish Snack
When it comes to snacking, finding something that’s both delicious and nutritious can be a challenge, especially if you’re avoiding gluten. Gluten-free seeded crispbreads—the perfect balance of health and flavour. Made with a blend of mixed seeds, cornflour, olive oil, and sea salt, these crunchy crackers are not only incredibly satisfying but also packed with natural goodness.
Packed with nutrition
Each crispbread is a powerhouse of goodness, thanks to the variety of seeds used. Sunflower, sesame, flax, and pumpkin seeds are just a few examples of what might go into the mix, providing a fantastic array of nutrients. These seeds are rich in healthy fats, protein, and fibre, helping to keep you energised and satiated throughout the day. They’re also a brilliant source of essential minerals like magnesium and zinc, making them a great addition to any balanced diet.
Moreish and versatile
One of the best things about these crispbreads is their versatility. They work beautifully as a base for canapés, a crunchy accompaniment to soups and salads, or even as a healthier alternative to crisps. Or equally satisfying straight out of the tin.
Gluten-free Seeded Crispbread
Equipment
- 1 Baking tray measuring 30 x 40 cm
Ingredients
- 170 g Mixed seeds ie. Pumpkin, sunflower, sesame, buckwheat & linseed
- 100 g cornflour cornstarch
- 30 g olive oil extra virgin
- 250 g freshly boiled water I weigh the water
- 6 g sea salt fine
- sea salt flakes to scatter on the top
Instructions
- Preheat the oven 160℃ (fan). Line a baking tray with parchment paper. Mine measures 40 x 30 cm.
- Place all but 20g of the seeds in a bowl with the cornflour, add the oil and fine sea salt. Stir to blend the ingredients. Just as the kettle finishes boiling, carefully pour the water over the seed mix and give it a good stir.
- Pour the mixture immediately onto the tray and spread evenly with an off set spatular, making sure there are no gaps. Sprinkle the remaining seeds on the top, and then add a light sprinkling of Maldon sea salt flakes. Place in the oven and bake for 15 minutes.
- Remove the tray from the oven to cut into squares or rectangles. Now return the tray to the oven to crisp up. Continue to bake for one hour, then turn the oven off.
- Once cool, store in an airtight container for up to 2 weeks.
Notes
Tips:
- Vary the seeds for a different taste and texture.
- Add 1/2 teaspoon of caraway for added Nordic flavour.
Home Hot Smoked Salmon
I’m in the USA what is Swedish cornflour? We have yellow ‘Corn flour’ and white powdery ‘corn starch’ . They are completely different ingredients.
Hi Dawne, you need cornstarch in this recipe.
Hi! Have you updated this recipe? I used to make a similar one with oats but can’t find the link?
Hi Nicola, I have updated it yes, I’m doing a general update on recipes. Feel free to email me for the original recipe.
I’m also in the U.s. I made a mistake and used what we call corn flour (maize flour) from heritage corn. Used 2 x the amount in the recipe and.a little more honey and a little more salt. Everyone! love them. Happy error.