Gluten-free crisp bread with black salt

Gluten-free crispbread has become a classic in my kitchen. They taste super good, and then they struggle healthy with all the good oils and fats, that is in the cores. De er helt mel- and sugar, so that there is no stomach- or glucose ballad.

Knækbrødene are simple to make, you need is not the hassle of painting some of the seeds, but simply mixing all ingredients in a bowl. I eat them like for breakfast or lunch. They can be eaten with all sorts of cold cuts, but they can also be used as the crisp flavor to a salad instead of other types of bread. Last I made this version with Emmental and sort salt. It was as good, I would share them here with you.

My variation with Emmental cheese and black salt can easily be varied, for example if you can not tolerate milk products. You may. also just use plain sea salt, If you can not get the black. Black salt has a huge delicious round and gentle taste, so if you use regular sea salt do not use quite as much of it, otherwise it will be too much. Since I got Mill & Mortars black salt, I have used it for everything. It's super decorative on egg sandwiches, chicken and other light dishes. I'm generally a big fan of Mill & Mortar. Delicious products in practical, but cool packaging – the appeal to the connoisseur as I!

Also read: LCHF buns with pumpkin seeds

On a baking sheet, use:

1 dl sunflower seeds
1,5 dl pumpkin seeds
1 dl linseed
1 dl sesame
1 ml grated Emmental (if you want a version without milk products can replace the cheese with 1 dl whole or coarsely chopped almonds, It is also beautiful)
1½ cup cold water
1 egg (some fail egg – I have not even tried it, but if you do, then sign much like back to me, how did it go… 🙂
Black salt from Mill & Mortar (If you omit this, add as 1 teaspoon sea salt in the mixture)

how to do it:

Measure all the seeds up, riv osten og put det i en røreskål. Beat eggs and water together, and add to the mixture. Stir it all thoroughly with a spoon or a piseris, so you are sure, that it is mixed well. Right now, “leave” seem very wet. You must now make let it pull in 30-45 minutes, then the seeds are sucked liquid. Heat the oven to 125 degrees hot air.

Place baking paper on a baking tray (large enough for the edges covered) and pour the mixture on this. Lubricating it with a spatula or the back of a ladle. The mixture should be lubricated as good as possible and spread evenly. There should preferably be holes. Sprinkle black salt generously beyond the glory.

TIP! Alternatively, you can place a piece of wax paper on top and roll out with a rolling pin (or as I do; with a vinflaske).

Place the baking tray in the oven and bake at 125 degrees hot air for about 1 time. Keep an eye on the oven underway – If the seeds are too dark you can always put a piece of aluminum foil over the last baking time. When baking time is up you take the plate out and let it cool. Then you crack the pieces of appropriate size of. Store in a cake tin or freeze them down with parchment paper between.

Also read: The world's easiest lowcarb raspberry jam and something about chia seeds

TIP! Want neat square crispbread?
Så gør sådan: når de første 10-15 minutter af bagetiden er gået, hiver du bagepladen ud og med en pizzaskærer ruller ned i så du får den ønskede bredde og højde på knækbrødene. Sæt pladen ind og igen og bag færdig. Herfra er de meget nemmere at knække i reelle størrelser og former