Low Carb Crispbread Vegan Gluten Free Nut Free Keto Friendly Recipes

KETO NORWEGIAN CRISPBREAD RECIPE

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.

LOW CARB CRISPBREAD (VEGAN, GLUTEN FREE, NUT FREE, KETO-FRIENDLY)

Steps:

• Preheat your oven to 350 degrees.
• Toss all the seeds, salt, baking powder and psyllium husk into a food processor or blender, and pulverize until everything looks like sand. If the seeds start to bind up and form a butter, stop!
• Stir in the water, and mix until a uniform batter forms. Let this sit for ten minutes. Everything will thicken, and become more dough-like.
• Pour the dough onto a cookie sheet that is lined with either parchment paper, or a silicon baking mat. Spread the dough/batter evenly over the pan. It should be about 1/4" thick all around.
• Bake in the oven for at least 75 minutes. Remove when everything is firm (including the center). If the edges start to darken, remove immediately.
• Once out of the oven, score into 20 equal pieces with a knife or pizza cutter.
• Let the crispbreads cool for about a half hour, and then break apart on the scored lines.
• Enjoy!