Jan's Sesame Rye Crispbread
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 48
Ingredients
*1 cup Dark Rye Flour*1 cup Robin Hood Best For Bread Whole Wheat Flour (plus enough for dusting)*2 Tbsp Extra Virgin Olive Oil*3/4 cup raw Sesame Seeds*1/2 cup raw Pumpkin Seeds*1/2 cup Flax Seed Meal (ground flax) or flax seeds*1 tsp Mrs. Dash (R) Original Blend*Milk, 1%, 1 cup or enough to make a nice firm dough.
Preheat your oven to 350 F.
Combine your dry ingredients in a bowl and make a well in the centre. Add the 2 Tbsp olive oil and milk, 1/2 cup at a time. Combine with a fork and add only enough milk to make a decently stiff dough that isn't too sticky. If milk isn't an option, substitute with your favourite non-flavoured milk alternative or water.
Cut the dough into 4 equal sections. One at a time, dust a section with more rye flour and roll it with a rolling pin directly on baking parchment. Make it as evenly rectangular as possible and roll it as thin as the pumpkin seeds allow.
Use a pizza wheel cutter to cut it into 12 squares, triangles or diamond shapes. Gently slide the parchment onto a cookie sheet and bake it at 350F for approximately 10 minutes, or until your crispbread is starting to brown around the edges.
Remove from the oven and allow to cool on the pan. Repeat the rolling, cutting and baking with the remaining 3 sections. Any centre pieces that don't get sufficiently crunchy upon cooling can be returned to the oven for a few more minutes, or until the edges are golden brown.
Enjoy 4 crispbreads (@100 cal) with 2 Tbsp of fresh hummus (60 cal) and a large garden salad for a satisfying, healthy lunch.
Serving Size: Should cut into approximately 48 crispbreads. A 100 calorie serving would be about 4.
Number of Servings: 48
Recipe submitted by SparkPeople user WIREMYSOUL.
Combine your dry ingredients in a bowl and make a well in the centre. Add the 2 Tbsp olive oil and milk, 1/2 cup at a time. Combine with a fork and add only enough milk to make a decently stiff dough that isn't too sticky. If milk isn't an option, substitute with your favourite non-flavoured milk alternative or water.
Cut the dough into 4 equal sections. One at a time, dust a section with more rye flour and roll it with a rolling pin directly on baking parchment. Make it as evenly rectangular as possible and roll it as thin as the pumpkin seeds allow.
Use a pizza wheel cutter to cut it into 12 squares, triangles or diamond shapes. Gently slide the parchment onto a cookie sheet and bake it at 350F for approximately 10 minutes, or until your crispbread is starting to brown around the edges.
Remove from the oven and allow to cool on the pan. Repeat the rolling, cutting and baking with the remaining 3 sections. Any centre pieces that don't get sufficiently crunchy upon cooling can be returned to the oven for a few more minutes, or until the edges are golden brown.
Enjoy 4 crispbreads (@100 cal) with 2 Tbsp of fresh hummus (60 cal) and a large garden salad for a satisfying, healthy lunch.
Serving Size: Should cut into approximately 48 crispbreads. A 100 calorie serving would be about 4.
Number of Servings: 48
Recipe submitted by SparkPeople user WIREMYSOUL.
Nutritional Info Amount Per Serving
- Calories: 47.1
- Total Fat: 2.4 g
- Cholesterol: 0.2 mg
- Sodium: 6.7 mg
- Total Carbs: 5.0 g
- Dietary Fiber: 1.3 g
- Protein: 1.6 g
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