Vegan Whole Grain Gluten-free Crispbread / Knekkebrød


For the longest time I have wanted to make some crispbread that was vegan, gluten-free AND whole grain. Even though I love my previous bread recipes (both the regular and whole grain one), it is sometimes a bit too time consuming making it. Since both of the recipe are made with yeast, it takes quite a long time kneading, rising, rising again before finally being able to bake them. Odds are I have to come up with a soda bread recipe, hopefully very soon. 


However, making crispbread is not only a lot faster, but gives an unique crunch to it that my family have always loved. Especially my mother. She has the weirdest hang-up with crisp bread, and she needs to have it every single day for breakfast, or else she claims that it ruins her morning. I on the other hand have not always loved it, but as I grew older my fondness for it increased as well. Crispbread (or like we call it in Norway, Knekkebrød) originates from our neighbor country, Sweden, and is usually made from crushed rye or wheat. But as you probably are aware of, both rye and wheat contains gluten, which is a complete no-no for me. I was inspired by my mother's recipe for rye crispbread, and went from there. 

As it happens, my first attempt at making it was a hot mess. Literally. It started out looking just fine:


Then when I tried to remove it from the pan, this happened..


We were out of baking sheets and I was too impatient to wait for my parents coming home from the store, so I just poured the batter into a regular casserole pan and crossed my fingers. As you can tell by the picture, it was impossible to remove it from the pan, and I ended up eating it as granola instead. It was tasty though, so I knew that flavor-wise I was satisfied, and I just had to work a bit on the consistency of it.



(Yummy crispbread granola?)

Second try went a lot better, with only one itty bitty fault. Can you see it?


Yes, I actually managed to forget to slice the damn thing, so it ended up as just one massive crispbread… Luckily it was not too bad breaking it into pieces just using my hands, but really, how on earth did I manage to forget one of the most important steps?? Never before have I ever failed so hard twice in a row! My cop-out is the fact that I am sick and have (in all the glory details) a runny nose, fever and a headache.. Oh well, enough of me feeling sorry for myself, and on to the recipe.


Ingredients, makes 1 baking sheets:
  • 1 heaped cup of almonds (more like 1 1/5 cup)
  • 1 cup certified gluten-free rolled oats
  • 1/2 cup ground flaxseeds (or chia seeds)
  • 1/2 cup sunflower seeds (or any other seed you prefer)
  • 1/3 cup pine nuts (or any other seed you prefer)
  • 2 cups water
  • maldon salt

Directions:
  1. Preheat the oven to 180 degrees Celsius/350 degrees Fahrenheit, and use the air fan setting if possible. Pulse the nuts in a food processor/blender until they are roughly ground, and combine with all the ingredients in a bowl. Stir around and let this sit for about 10 minutes, before using a spatula, pour the batter on to a baking tray (with a baking sheet underneath), and sprinkle on however much maldon salt you wish. Using a sharp knife/pizza wheel, outline the batter into squares.
  2. Place the baking tray on the middle shelf and cook this for 50-70 minutes. If you do not have a fan setting on your oven you might need slightly longer than if you do have a fan setting. When it is done the color will be a golden brown (not burnt!). Take it out of the oven and let it rest on the baking sheet until completely cool. When it is you can break it into the pieces, place on a tray, store in a plastic bag (or similar) in room temperature and enjoy!

Like you can see, I love eating this with sliced cucumber and a small pinch of maldon salt. Remember that you can substitute all the seeds except for the flaxseeds, which can only be substituted for chia seeds. You can even change the almonds for whatever other nut you wish! That way there is no way to get tired with this because you can always change it up.

I really hope you enjoyed this recipe, and let me know if you liked it!

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