KETO NORWEGIAN CRISPBREAD RECIPE
This Norwegian crispbread recipe is so easy and tasty because it's a mixture of nuts, seeds and spices. It's a keto cracker that is also gluten free with great crunch. Try it topped with avocado or your favorite low carb spread. It's full of healthy ingredients and has a only 1.5g net carbs per piece.
Provided by Denise
Categories Snack
Time 50m
Number Of Ingredients 8
Steps:
- Preheat oven to 325° F.
- In a bowl mix all of the ingredients to make a dough.
- Line a cookie sheet with parchment paper and place the dough on top.
- Spray a piece of wax paper and lay over the dough. Using a rolling pin, roll the dough out until it's about 1/4 inch thick. This dough will not rise. Try to shape the dough into a rectangular shape.
- Score the dough using a knife or pizza cutter but make sure not to cut all the way through. Place in the oven and bake until brown but not burnt, about 40 minutes. (note cooking times may vary so please check it frequently.)
- Let cool before breaking apart. If the outside crackers brown quicker than the middle, you can break them off and place it back into the oven to bake the rest.
- NOTE: If you don't have the Everything Bagel Spice you can make your own. Just mixed equal parts sea salt, dried minced onion, dried minced garlic, sesame seeds and poppy seeds. Mix together and then use 2 tablespoons of this mix in the dough.
Nutrition Facts : Calories 108 calories, ServingSize 1, UnsaturatedFat 0 grams unsaturated fat
SWEDISH CRISPBREAD (RYE SEED CRACKERS)
Steps:
- Preheat the oven to 400F/200C. Measure two pieces of parchment, or get a silicone mat and a similar-sized piece of parchment ready to fit a baking sheet/tray around 10x15in (25x38cm).
- Place the flour, salt and baking powder in a bowl and mix them together. Add the oats and seeds (pumpkin seeds, sesame seeds, flaxseeds) and mix so evenly distributed.
- Add the oil and water and combine until smooth. Take care not to overmix, you want it just combined. It should feel slightly stiff but still spreadable (add slightly more water if too stiff).
- Turn the mixture out onto the silicone mat or one piece of parchment and press the dough out to flatten a little. Top with the other piece of parchment and then roll out with a rolling pin to be around the same size as the piece of parchment. If it spreads beyond the area, you can trim a bit off and stick it to an area that has not spread as much. Then re-cover and roll over gently to help it join.
- Remove the top layer of parchment and carefully transfer the silicone mat/parchment to the baking sheet/tray. Score the top of the dough to make squares or rectangles of the size you want the crackers to be - I got around 24.
- Place the baking sheet/tray in the oven and bake for around 20 minutes until the top if dry and firm and the edges are just starting to become darker.
- Leave the crackers to cool a minute or two then cut along the score lines to break into crackers.
Nutrition Facts : Calories 56 kcal, Carbohydrate 5 g, Protein 1 g, Fat 4 g, SaturatedFat 1 g, Sodium 49 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
EVERYTHING BAGEL CRISPBREADS
Anyone who has set foot in New York City can tell you that everything bagels are where it's at. These crispbreads can be made up to 2 weeks ahead of gifting, and look beautiful in a cellophane bag tied with a big red bow.
Provided by Food Network
Categories appetizer
Time 55m
Yield 40 to 60 crispbreads
Number Of Ingredients 12
Steps:
- For the crispbread: Preheat the oven to 400 degrees F.
- In a mixer on low speed, combine the flours, sugar, baking powder and salt. Pour in the melted butter, then slowly pour in 1 1/2 to 2 cups water, 1/4 cup at a time, until a soft, sticky dough forms.
- Dust the counter and rolling pin well with flour, and roll the dough into a rectangle about 1/4-inch thick.
- For the topping: In a small bowl, mix together the sesame seeds, poppy seeds, garlic, onion and coarse salt. Whisk together the egg with 2 tablespoons water and brush a thin layer over the crispbread dough. Sprinkle the topping mixture evenly over the top. Use a wheeled pizza cutter or pie crimper to cut the dough into medium-sized rectangles (it's okay if the shapes are irregular). Using a spatula, carefully transfer the crispbreads to a lightly floured baking sheet (they won¿t spread, so it's fine to leave little room between them). Using a fork, lightly prick the surface of each of the crispbreads.
- Bake in the center of the oven until the edges become golden brown, 10 to 15 minutes. (Bake time will vary depending on the size and thickness of the crackers, so keep an eye on them!) Once golden, allow to cool 5 minutes, then move to a wire rack until completely cool. Package in clear cellophane bags tied with decorative ribbon.
CRISPBREAD
This is an excellent recipe for those wishing to enjoy a gluten-free bread. It has a lot of flavor and complements soups and spreads. To keep crispbread fresh, store in a cookie tin.
Provided by BakingBetsy
Time 45m
Yield 24
Number Of Ingredients 9
Steps:
- Preheat the oven to 475 degrees F (245 degrees C).
- Toast sesame seeds in a dry skillet over medium heat until lightly browned, stirring occasionally, 3 to 5 minutes. Remove from the heat.
- Mix spelt flour, spelt flakes, toasted sesame seeds, sunflower seeds, ground almonds, flax seeds, and sea salt together in a bowl until well combined. Add water and oil and mix until a thick dough forms.
- Flour a rolling pin and roll dough out thinly onto 2 sheets of parchment paper and transfer parchment paper onto 2 cookie sheets. Score the dough into squares (no need to cut right through).
- Place in the preheated oven and bake for 7 minutes. Reduce heat to 350 degrees F (175 degrees C) and bake for another 20 to 25 minutes.
- Remove from the oven and slide crispbread off the cookie sheets and onto wire racks. Allow to cool before snapping along score lines.
Nutrition Facts : Calories 166.9 calories, Carbohydrate 14.8 g, Fat 10.9 g, Fiber 2.7 g, Protein 4.9 g, SaturatedFat 1 g, Sodium 148.9 mg, Sugar 0.6 g
CRISP FLATBREAD
Make and share this Crisp Flatbread recipe from Food.com.
Provided by Dave5003
Categories Breads
Time 1h44m
Yield 24 rounds
Number Of Ingredients 4
Steps:
- To roll out: 1 1/4 cups plain white flour Crumble the yeast in a mixing bowl.
- Pour on the water.
- Stir to dissolve the yeast. Add salt and bread flour.
- Knead to an elastic dough.
- Turn out the dough onto a floured work surface. Cut into 3 parts.
- Form each part into a sausage and cut it into 8 pieces.
- Form each piece into a round ball.
- Cover and let rise for about 30 minutes.
- Roll out each ball into a very thin circle. N.B.
- Do not knead! Roll and turn the cake several times.
- When it is very thin, about 2 mm (1/12"), prick very closely with a fork.
- Make a hole in the middle of each cake. Place two cakes on each baking sheet. Bake at once at 275M-0C/525M-0F oven for 3 - 4 minutes.
- Cool on a rack.
Nutrition Facts : Calories 107, Fat 0.5, SaturatedFat 0.1, Sodium 195.7, Carbohydrate 23.1, Fiber 3.2, Sugar 0.2, Protein 3.3
FINNISH RYE CRISPBREAD
Traditionally, the rounds were hung (hence the purpose of the whole in the centre). These round, flat crispbreads with a hole in the centre, are traditionally used to make open-faced sandwiches topped with butter, thinly sliced cucumber, and deli meats. Or, as a treat, top with smoked or pickled fish such as herring or salmon. It is also served with butter spread on top alongside hot soup.
Provided by TicklingYourTastebuds
Time 10h55m
Yield 12
Number Of Ingredients 4
Steps:
- Pour warm water in a large mixing bowl. Stir in yeast until dissolved. Season with salt. Gradually mix in 4 1/2 cups of the flour. Cover and let rise in a warm place until doubled in size, about 1 hour.
- Sprinkle a clean, flat work surface with the remaining 1/2 cup flour; turn the dough onto the floured surface. Divide evenly into 4 balls. The flour from your work surface is to keep the dough from becoming sticky, but be careful not to work the extra flour into the balls of dough.
- Roll out each ball until 1/4- to 1/2-inch thick and about 10 to 12 inches in diameter. Very carefully, use a thin, flat object to transfer each round to baking sheets that have been greased and well-sprinkled with flour. Cut a 2-inch hole in the center of each round. A cookie cutter generally will do the trick. Prick all over with a fork.
- Keep rounds in a warm place to rise for about 15 minutes.
- Meanwhile, preheat the oven to 450 degrees F (230 degrees C).
- Bake rounds in the preheated oven until firm to the touch, 10 to 15 minutes. Remove and allow to cool for 1 hour. The rounds will not be crisp yet.
- Let the cooled rounds dry on racks in a cool, dry place for 8 hours, or overnight. Avoid humidity.
Nutrition Facts : Calories 152.2 calories, Carbohydrate 33.2 g, Fat 0.8 g, Fiber 6.3 g, Protein 4.2 g, SaturatedFat 0.1 g, Sodium 196.5 mg, Sugar 0.4 g
SWEDISH CRISPBREAD (KNäCKEBRöD)
This is the traditional Swedish crispbread often served at Midsummer or Christmas together with herring and cheese (SOS - Sill, Ost, Smor). I prefer fennel as a spice, but you could try caraway or aniseed, or a mixture as well. Make sure the oven is as hot as possible. The hole in the middle is traditional, and necessary for the placing on the stick. If you don't have a Swedish roller, prick the breads everywhere with a fork before baking.
Provided by Andreacute Grisell
Categories Breads
Time 1h40m
Yield 16 breads
Number Of Ingredients 6
Steps:
- Dissolve yeast in the water (if using dry yeast, follow instructions).
- Add salt and fennel/aniseed.
- Add rye and enough wheat flour to make a quite firm dough.
- Knead vigorously for at least five minutes.
- Divide into 16 parts and roll to balls.
- Let rise, covered, for 40 minutes.
- Heat the oven to maximum heat.
- Roll out one piece at a time to a thin circle, 8-10 inches in diameter.
- Use plenty of rye flour when rolling.
- Make a one-inch hole in the middle.
- Prick the surface all over with a fork (in Sweden we have special rolling pins for this purpose).
- Bake one at a time on a dry tray in the oven for about 2-4 minutes.
- They should get brown, but not too burnt.
- Slip them on a stick (e. g. a broom) through the hole in the middle to cool.
- Store in a dry place and eat with butter, cheese and/or pickled herring, maybe together with beer and aquavit.
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