Step 1: Preheat the oven to 325°F. Line a cookie sheet with a piece of parchment paper or a silicone mat. Take your time spreading the dough into a thin, even layer. This may take a few minutes so be patient. If you are having trouble, you can always dampen the spatula with water to help smooth things out. You are welcome to use any type of seeds you like, for example sesame, pumpkin, sunflower, chia seeds, poppy seeds, linseed or any other seeds. You can change the flavour by changing the type of flour you use, liquid or seeds. You can also grate some cheddar cheese on top to get a cheesy version of this recipe (swap about 1/3 of the seeds amount for cheese).

A lot of people are choosing crispbread instead of regular bread to lower the amount of gluten and wheat in their diets. The only type of flour I really wouldn’t recommend to use with this recipe is a bread or strong flour. This would make the crispbread dough really tough and it just wouldn’t work. Water OK’, I thought, perhaps we will bake it later. ‘That’s fine, I have all the ingredients’ went through my mind as we were putting away all the cucumbers, salads and strangely sounding types of milk. Olive oil – You can use other oils, like grapeseed or vegetable oil, but olive is delicious and healthy.

This is another of my favorite low carb spreads. It’s a Muffuletta olive spread you can get in the aisles of Costco. It is has so much taste and it’s great for these crisp breads or for sandwiches. I’ve also used it in cauliflower rice. Delicious! The good news is that making these crunchy Swedish crispbreads is really easy. The hardest part is just waiting for them to finish their low and slow bake in the oven. Using discarded sourdough bread starter is a great way to utilise what you already have and also add an extra flavour to your crispbread. To make this gluten free and low carb crisp bread I used almond flour, sesame seeds, sunflower seeds and flax seed. Water is perfectly fine to use with this recipe. If you want your crispbread to be extra delicious, you can also use dairy or regular milk or buttermilk or any dairy free milk alternative or regular yogurt mixed with water. Oil

You will need 450 grams for the whole batch or 225 grams (or just 200 grams) for 1/2 of the batch. Porridge oats You are welcome to use any kind of oats in this recipe, including gluten-free oats. They add a great texture to the crispbread and complement the seeds really well flavour wise. Baking powder Cornflour – It’s important to note that this is corn flour, not cornmeal. In the US, you would call it cornstarch. Your seeded crispbreads should be fine for at least 3-4 days and we normally keep them for up to 7 days without any problem stored in an air tight container.

How to choose the best crispbread

The amazing thing about this seeded crispbread recipe is that you can use any plain, low gluten or gluten free flour that you have at home. You can also mix them together if you have leftovers or different flours. The amount of sourdough starter to use depends on how strong you want your crispbread flavour to be and how much sourdough starter you have to dispose of. Scrape the dough out onto the prepared pan. Spread into a thin layer (this is where the small offset spatula comes in handy) that reaches nearly to the edges of the parchment paper. This seeded crispbread recipe makes quite a large batch which is great for 4-5 people family, but if you cook or bake for 2-3, I would half the recipe. This crispbread recipe with seeds makes a very large batch of crispbread 2-3 large trays worth of crispbread. It’s perfect for a large family or if you are planning a picnic or dinner party for a large group of people. Can I scale up or down this recipe?