May 18 2015 recipe by , photo by Naomi Sherman![Naomi Sherman]()
, nutritional review by Franziska Spritzler, RD, CDE![Franziska Spritzler, RD, CDE]()
in Recipes, Appetizer, Bread, Snack
, nutritional review by Franziska Spritzler, RD, CDE
in Recipes, Appetizer, Bread, Snack Low carb sesame crispbread
Do you love to bite into something crunchy now and then? This low carb crispbread is a great alternative to flaxseed versions.
USMetric
servingservings
Ingredients
- 1¼ cups (61⁄3 oz.) 300 ml (180 g) sesame seeds
- ½ cup (2½ oz.) 120 ml (70 g) sunflower seeds
- ½ cup (2 oz.) 120 ml (55 g) shredded cheddar cheese
- 1 tbsp 1 tbsp ground psyllium husk powder
- ½ cup 120 ml water
- 2 2 eggeggs
- ¼ tsp ¼ tsp salt
This recipe has been added to the shopping list.
www.dietdoctor.com
Making low carb simple
Instructions
- Preheat the oven to 350°F (175°C). Line a 13"x18" (33x46 cm) baking sheet with parchment paper.
- Add all of the ingredients to a medium-sized bowl and stir to combine. Spread the mixture (about 1/8" thick or 3.1 mm) onto the parchment paper, sprinkle with sea salt, and bake for 20 minutes.
- Remove the crispbread from the oven, and carefully cut into desired form.
- Lower the heat to 275°F (135°C) and return the crispbread to the oven for another 30-40 minutes, or until lightly golden in color.
- Check the crispbread to make sure it is completely dry without any moist areas. Keep it 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 seeds such as pumpkin seeds.
About the Recipe
The creator is Fanny Lindkvist, who runs a popular Swedish blog and the Instagram account LessCarbs.
177 comments
My first crispbreads were eaten with cured meats as shown and I'm particularly looking forward to trying them with liver pate.
Also, fyi, I use a free program called pepperplate to house all these beautiful recipes. Versitle. Pepperplate.com
Cheers
Fat Oopsie Bread
(Original Oopsie bread is good but had the texture of savory meringues, this is my fix after failing at making fat head bread, I combine the two!)
3 eggs room temp, separated
1 extra egg, whole
250g philly (or other cream cheese) at room temp
½ cup of almond meal (plus extra depending on the size of your eggs)
1 tsp psyllium husk powder
½ tsp baking powder
½ to 1 tsp Salt
Preheat oven to 180 degrees and line a baking tray with baking/parchment paper
Whip the life out of the egg whites and salt, ‘til you can turn the bowl over your head without them moving.
In a separate bowl, mix yolks and cream cheese with an electric mixer ‘til combined, no more.
Add baking powder, psyllium husk powder and mix lightly.
Add ½ cup almond meal and whole egg and mix. If the mixture is very runny, sprinkle a table spoon more of almond meal ‘til it thickens to the consistency of cold custard. Don’t overdo it. You want it to be fluid but not runny.
Gently fold the whipped egg whites into the cream cheese yolk mix, you want to keep the air in the mixture but fold until combined.
Use a ¼ cup measure to scoop out batter onto the baking tray, keeping a good distance between them. I fit 9 on a standard biscuit tray. Three on top and bottom and two in the middle.
Take a moment to make them into roughly even circles as they spread while cooking but retain their shape. Bake for 25 minutes (depending on oven, you want them to be dense and golden).
This recipe freezes awesome, toasts pretty well and makes great sandwiches. Almost a light focaccia.
I hope this is ok to show people.......
I just made your "Fathead" Oopsie Bread and it turned out great. I like that it has more substance than plain Oopsie Buns. I have been adding some psyllium powder to my cloud (oopsie) buns, but find that the addition of the almond flour makes them even better. I'm from Pennsylvania, where we have a local pastry called Whoopie Pies. (sadly, I no longer eat whoopie pies) I ordered a non stick whoopie pan from Amazon to make oopsie buns. It worked really well for your buns. I did spray the pan with coconut oil spray, even though It's 'non stick'. My pan has 12 shallow circles which keep the buns looking tidy. I was pleased that your recipe was a perfect fit and made 12 buns. Thanks for sharing the recipe. Sometimes disasters can be turned into something even better. Good save Mom!
PS I like these crackers too. The thinner you spread them, the crisper they'll be.
Please could someone from DD respond? Thanks
The little bit so I can pick off taste pretty good! 😱
There are 30 servings, so if you have a rectangle, cut them into columns of 5 by 6.