Sesame Crispbread
Try this Sesame Crispbread recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 30
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 2 eggs
- 1 1/4 cup (300 ml) sesame seeds
- 1/2 up (100 ml) sunflower seeds
- 2 oz. (60g) grated cheese
- 1 tablespoon psyllium-seed husk
- < 1/2 cup (100 ml) water
- 1/2 1 teaspoon salt (i think my taste bulbs have changed i now use 1/4 – max 1/2 teaspoon)
- Carbohydrate 0.391183333333333 g
- Cholesterol 0.326666666666667 mg
- Fat 0.0718666666666667 g
- Fiber 0 g
- Protein 0.270316666666667 g
- Saturated Fat 0.0447533333333333 g
- Serving Size 1 1 Serving (8g)
- Sodium 8.575 mg
- Sugar 0.391183333333333 g
- Trans Fat 0.003675 g
- Calories 3 calories
Mix together all ingredients (grate the cheese coarsely), and spread out on parchment paper on a baking sheet. Sprinkle sea salt on top. Set the oven to 340°F (170°C) for 20 minutes. Carefully cut the crackers into the desired form. Lower the heat to 280°F (140°C) and let sit for another 40 minutes. Remove the crispbread and make sure it’s dry all all the way through. I usually let it stay in the oven with the door slightly open until the oven is cool. Tip!? The sesame crispbread may also be made without cheese and you can replace the sunflower seeds with things like pumpkin seeds.
