Low Carb Crispbread À La Fantasy-Sonja
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 1 hr |
| Total Time | 3 hrs 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 3 tablespoon chia seeds
- 18 tablespoons cold water for the chia seeds
- 175 g seeds (salad seeds mix)
- 50 g almond flour, dark
- 10 g coconut flour
- 0.25 teaspoon ¼ salt
- 120 ml water for the dough
Print Recipe
Pin Recipe Instructions
- For the chia gel, mix the chia seeds with the 18 tablespoons of water. Then chill the mixture so that the seeds can swell. A gel-like mass has formed after about 2 hours.
- Now mix all the ingredients together and leave to soak for 15 minutes. Then spread thinly on a baking sheet with parchment paper.
- In the meantime, preheat the oven to 180 ° C top / bottom heat.
- Use a small spoon or a rolling pin to divide the dough as you like. This creates predetermined breaking points and you can later separate the cooled crispbread.
- Bake at 180 ° C for 60 minutes, longer or shorter depending on the thickness.
- Take the finished crispbread out of the oven and let it cool down. Then you can easily break it apart at the predetermined breaking points.
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