30 October 2014

Fiery Healthy Crispbread

A while ago I came across this recipe (in Swedish) and the photo looked really nice, so I put it on my to bake list.


I've been meaning to do another batch of crispbread for ages, but since Lundulph and I found that they sell real Swedish crispbread in our local farm shop, I've been buying these and putting off making my own time and time again.

But this week Lundulph has taken up my challenge to go a whole week without meat. This of course means that he'd be particularly hungry when he comes home, so it as a stroke of luck that I made this bread the other day. He could munch on it while I was finishing dinner.


½ dl almond flour or ground almonds
1 dl sesame seeds
1 tsp hot chilli powder
1 tsp psyllium husks
1 tsp toasted sesame oil
2 eggs
1 tbsp finely chopped fresh basil
1 small clove of garlic, pressed
6 finely chopped sundried tomatoes without oil


  1. Pre-heat the oven to 155 °C fan and line a baking sheet with baking paper.
  2. In a bowl, mix together almond flour, sesame seeds, chilli powder and psyllium husks.
  3. Add the oil, eggs, basil, garlic and tomatoes and stir through thoroughly.
  4. Spread the mixture on the baking sheet as thinly as possible, but making sure there are no "holes", about ½ cm.
  5. Bake for about 20 minutes, then turn off the oven and leave the crispbread in there for a further 30 minutes.
  6. Take out and cut to desired size. Once completely cooled, store in an airtight container.

Now I wasn't able to get hold of sundried tomatoes without oil. There were three different varieties in my supermarket, two of which had the tomatoes swimming in sunflower oil. The third one had just a little at the bottom, so that's the one I bought and patted them dry before chopping. What I also hadn't realised is that they were quite salty. The original recipe recommended adding salt and I added a little, but this was completely unnecessary. Check your sundried tomatoes!

Psyllium husks is also a new thing, I bought a packet ages ago with the intention of trying a paleo bread recipe which called for these. That is also on my baking list and I'll try to make it later on this week. The wikipedia page about them sounds a bit alarming in that these can get dangerous if not prepared with sufficient liquid. Well, both Lundulph and I have eaten this crispbread and are fine.

Unfortunately I managed to burn my first batch, as I baked it for 30 minutes. However Lundulph thought it was quite nice, thanks to being extremely hungry. He also thought that they were very salty, so I should perhaps rinse/soak the sundried tomatoes next time. Thanks to the chilli, there was a very good heat to them. I think they would be very nice with just mashed up avocado or hummus.

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