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Every time I see someone post their amazing “elevated toast” on Instagram, I get pretty jealous. While I certainly love how I feel when eating low carb, I also really do miss eating breads, and I don’t always want to shell out $8 for a loaf of keto-friendly bread that makes my intestines weep. So, in order to create my own fun toast, I figured I should also make myself some low carb vegan crisp bread. This recipe makes a really hearty flatbread that is reminiscent of Scandinavian crisp bread (knekkebrød in Norway). It’s perfect as a base for lots of toppings, and really hits the spot.
Update: April, 2023 – I posted this recipe 6 years ago, and it’s still one of my favorite recipes, and is still unchanged from the original. I have updated the original text for clarity and precision, though, and changed the photos so they’re higher quality.
In order to make this recipe as accessible as possible, it’s also totally nut free! This is great for those people (like me) who can’t eat certain nuts, and still want to be able to enjoy some darned flatbread. The recipe itself is pretty simple, and can be used for sweet or savory toppings. Basically, this is the perfect low carb, gluten free, nut free vegan flatbread for breakfast, lunch and dinner!
Notes on Making Low Carb Vegan Crispbread (knekkebrød):
- The ratio of seeds is more important than the actual seeds you choose. The only seed that will really mess up the recipe if the ratio changes too much is the flaxseed. This amount of flax is necessary to create the gel to hold together the crisp breads with the amount of water in the recipe.
- If you reduce the amount of flax, you will also have to reduce the water.
- For all non-flax seeds, you can sub them as you please. So, if you prefer pepitas to sunflower seeds, go for it!
- If you really want to use nuts instead of the seeds mentioned, you can easily sub out any of them for almonds, pecans, walnuts – the world is your oyster.
- These do cook for an incredibly long time, but they need it in order to get crispy!
- While these can keep for up to 5 days, they definitely lose their crispiness. Revive them with a few minutes in the oven, or a toaster before eating again.
- Psyllium husk is truly the magic ingredient here, and this recipe wouldn’t be possible without it. You can omit it, but the crisp bread will be flatter and less crispy – more like crackers.
- These make a truly awesome breakfast with a little bit of hummus and some chili powder. If you like sweeter foods for breakfast, can spread nut butter or coconut on top, and add berries and cinnamon!
- If you really want crackers, cut or break this up into smaller pieces. A serving is 1 ounce/28g!
- While I strive to provide accurate nutrition information, there are variations across brands and types of ingredients. So, if you’re using other brands than those mentioned, your macros may be different. All nutrition info is calculated from the USDA values for each ingredient, unless a brand is specifically mentioned (or no generic listing is available), and are for information purposes only!
Low Carb Crispbread (Vegan, Gluten Free, Nut Free, Keto-Friendly)
- 1 cup sesame seeds
- 1 cup sunflower seeds raw is best
- 1 cup flaxseeds whole
- 1/2 cup hulled hemp seeds
- 3 tbsp psyllium husk
- 1 tsp salt
- 1 tsp baking powder
- 2 cups of water
- 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.