low carb crispbread (vegan, oil free)
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I’m absolutely crackers over this low carb crispbread!
When I grabbed a package of crispbread from Trader Joe’s a couple of months ago, it was love at first bite and I knew I had to try and re-create it at home. To be honest, I wasn’t sure if I could do it, but was ecstatic with the results the first time I tried it.
Why all the excitement?
When I cleaned up my diet by going plant-based, one of the interesting “side effects” was a desire to cutting back on my bread consumption. It was something I swore I’d never do (along with going vegan, cutting out added sugars, giving up cheese, eat Brussels sprouts… ), but IÂ lost interest in eating bread, crackers and any heavily wheat-based foods, except for the rare occasion.
It’s like my body naturally began to recognize the difference between eating foods that are fillers and foods that are fuel.
Buuuut, the one thing I miss about crackers especially, is their perfect snackability for a quick pick-me-up or to satisfy a craving in-between meals.
Which is why I love this low carb crispbread!
It gives you all the benefits of a cracker but without the empty calories and carbs. It’s also incredibly easy to make and I worked the kinks out of the baking process to give you perfectly crispy crispbread every time. (Hint: using a pizza wheel, flat baking sheet and parchment paper.)
The health benefits:
- Combined the seeds in this low carb crisp bread give you these nutrients: Omega-3 fatty acids, lignans, calcium, copper, potassium, iron, magnesium, maganese, zinc, folate, phosphorous molybdenum, selenium and vitamins B1, B2, B6, E & K.
- All of these seeds provide a hearty helping of plant-based protein and fiber
- Zero oils makes it heart healthier and is easier on the waistline
- Since the oat bran is whole grain, it’s fuel, not a filler.
So, go ahead, make a batch! What are you waiting for?!!
Oh.
The recipe. Right. 😉
An easy to make snack that is light on the carbs and heavy on the nutritional impact. So you can fuel your body and not just fill it up.
- 1/4 cup sesame seeds
- 1/2 cup sunflower seeds
- 1/4 cup whole flax seeds
- 1/4 cup pumpkin seeds
- 2 tbsp chia seeds
- 1 tbsp ground flax seed
- 3/4 cup oat bran
- 1/4 tsp salt
- 1 tsp oregano
- 1/2 tsp thyme
- 1/2 cup + 1 tbsp water
Preheat oven to 350 degrees F.
Add all dry ingredients to mixing bowl and stir to combine. Add water and mix until everything is evenly moistened. Let it sit for 5 minutes.
Spread a layer of parchment paper over a large baking sheet (a flat one is best vs a jelly roll pan). Spread crispbread mixture over the paper so it's in the middle and down the length of the pan and place another sheet of parchment paper over top (the crispbread mixture should now be "sandwiched" between the parchment).
Using a rolling pin, carefully press and roll the crispbread mixture, pushing it towards the outer edges of the pan until it is very flat and thin and covers most of the pan.
Remover the top layer of parchment and cut the crispbread "dough" into desired cracker sizer (square or rectangle). A pizza wheel is best for this.
Place the baking sheet in the oven for 13 minutes, remove and recut the crackers then turn each over individually to bake the other side. Return to the over for another 13 minutes.
Remove from oven and check each crispbread section for doneness. Depending on your climate and how thinly you rolled the crispbread, you may need to add on additional baking time. The crispbread should be completely dry with only slightly toasted edges. You may need to remove some of the crispbread (usually the pieces from the outer edges) before returning the remaining batch to the oven for additional drying time of 2-3 minutes. If more drying time is needed, return the pan to the oven, turn it off, close the door and let it finish crisping while the oven cools.
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