Seeded Crispbread
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
52 gram(s) Bob's Red Mill - Chia seeds - 1Tbsp=13g .25 cup Sunflower Seeds, with salt added .25 cup Pumpkin Seeds (whole seeds, roasted) .5 tsp Salt 0.25 cup Quaker Oats Old-Fashioned Rolled Oats 6 tsp Flaxseed, Bob's Red Mill Natural Raw Whole Flaxseed 1 cup (8 fl oz) Water, tap 28 gram(s) Bob's Red Mill Organic Quinoa Flour (0.25cup) (by SARAHINTHESUN) 2 tbsp Extra Virgin Olive Oil
Preheat oven to 300F,
Combine all ingredients in a bowl and mix well
Let mixture sit for about 30 minuted for the chia seeds to absorb some of the moisture, making it a thick dough.
Spread dough between 2 pieces of nonstick parchment paper and roll it out as thin as possible. Remove the top piece of parchment paper carefully, cut the dough into small squares using a knife or pizza cutter. Place in preheated oven on a baking sheet for 30 - 40 minutes until golden brown and crisp. Let them cool for 5 min before breaking them up into small squares.
Serving Size: Makes 10 crackers
Number of Servings: 10
Recipe submitted by SparkPeople user TAMPENNINGTON.
Combine all ingredients in a bowl and mix well
Let mixture sit for about 30 minuted for the chia seeds to absorb some of the moisture, making it a thick dough.
Spread dough between 2 pieces of nonstick parchment paper and roll it out as thin as possible. Remove the top piece of parchment paper carefully, cut the dough into small squares using a knife or pizza cutter. Place in preheated oven on a baking sheet for 30 - 40 minutes until golden brown and crisp. Let them cool for 5 min before breaking them up into small squares.
Serving Size: Makes 10 crackers
Number of Servings: 10
Recipe submitted by SparkPeople user TAMPENNINGTON.
Nutritional Info Amount Per Serving
- Calories: 102.3
- Total Fat: 7.7 g
- Cholesterol: 0.0 mg
- Sodium: 140.4 mg
- Total Carbs: 7.8 g
- Dietary Fiber: 3.7 g
- Protein: 3.2 g
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