A lot of things have changed since then, so when I recently had the opportunity to work on a Healthy Business Retreat with my friend Claire, I was very happy to be introduced to a whole range of tasty treats. And I’m glad to say that healthy food can indeed be very tasty! No nutritional yeast? You can use parmesan cheese (although that’s the untraditional route!) or 1/4 cup oat or almond flour in its place. 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.

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! I used special wheat free sprouted flour for mine, but wholemeal, spelt or rye flour will make this recipe extra healthy. You can also use any gluten free flours both bread or plain flours such as my homemade potato flour. Originally the crispbread recipe is baked using rye flour (as the recipe itself originates from Sweeden), but I’ve adapted the recipe to work with any low gluten or cake type of flour. 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 That’s on the understanding that your sourdough starter is made with 50% water and 50% flour. If you don’t get the measurements quite right, don’t worry, just make the dough into a firmer type of dough by adding more flour or more water (if the dough is too dense and can’t be easily rolled out). How to make my seeded crispbread recipeTo bind it I used egg whites and a bit of olive oil. Lastly to give it flavor I used Parmesan cheese and my new favorite spice I bought at Trader Joes, Everything Bagel Spice. For example, I would add a tablespoon of garlic infused oil to the sunflower oil quantity to add a hint of garlic in to the dough. Using the whole 125 ml of garlic-infused oil would be way too much (unless you really, really like garlic!) You only need a small amount of baking powder, just to lift the dough a bit, but not to make it rise too much. Salt Please bear in mind that strong flavoured oils will overpower all the other flavours so use them sparingly. To serve, either break into randomly-sized pieces for a rustic look or use a serrated knife to cut into squares.

I used coconut oil, or sometimes also basic sunflower or vegetable oil for this recipe. You can also try some of the flavoured oils such as chilli flavoured oil or basil, rosemary or garlic flavoured oils. Substitute for sunflower seeds? And nut or seed of your choice will work! Just make sure to ground it up to the size of shelled sunflower seeds.Use the baking parchment to roll out your dough. It will save you the hassle of removing the rolled-out dough from your work counter and you can use the parchment to bake your seeded crispbread and to lift them from the baking tray. 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. Sprinkle with sea salt and transfer to the oven. Bake for about 90 minutes or until golden brown and crispy.

Flaxseeds – These are excellent for binding doughs and batter, much like eggs, so don’t leave them out. Chia seeds might work as a stand-in. And the good news is that the process for making them couldn't be easier! I'm talking no more than 10 minutes of hands-on time here. Grab ALL THE SEEDS, a bowl and a sheet pan and let's get started! Why This Recipe Works Look for natural flavor additions like seeds, spices, and herbs, instead of fat or non–whole grain flours. Look for a short ingredient list, made up of basics like whole grain rye flour, yeast, water, and salt. If you are not using almond pulp, saturate your almond/oat flour with almond milk first, and then add to the bowl where you are mixing all the ingredients. The goal here is to mimic what almond pulp does in this recipe.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. This recipe has quite a lot of seeds for the amount of flour we are using, which can all add up cost wise. If you want to keep within a certain budget or you don’t have as many seeds as the recipe needs, just half the recipe measurements. This crispbread keeps really well – up to 7 days stored in a jam jar. Using only a few ingredients, you can make your delicious crispbreads at home any time following my simple recipe. Why make this recipe?

Cheese Crispbread – leave out the seeds, decrease the amount of water by 1/2 and sprinkle with grated firm cheese before the crispbread goes into the oven

Bread

Using discarded sourdough bread starter is a great way to utilise what you already have and also add an extra flavour to your crispbread. 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