This homemade crispbread recipe has been inspired by the traditional Swedish “knäckebröd” meaning crispbread.
You can have this delicious homemade crispbread with anything; avocado spread or guacamole, homemade baked beans, turmeric hummus, chia jam – it honestly works with everything and is brilliantly healthy and anti-carcinogenic as it’s packed with fibre, antioxidants, vitamins, and minerals.
How to make homemade crispbread
To make crispbread at home is actually pretty easy. And you can choose exactly what to put in your bread. This is how you do it.
Start with preheating the oven to 150°C/302°F.
Mix all the ingredients – rye flour, buck wheat flour, rosehip shells, linseeds/flax seeds, chia seeds, sunflower seeds, pumpkin seeds, sesame seeds, warm water, olive oil, turmeric, black pepper, natural rock salt in a bowl so it looks like a paste. Spread the paste on oiled baking paper and cut to nice round shapes with holes in the middle. Bake for approximately 60 minutes (until they feel crisp but be careful not to burn).
Have you made this homemade crispbread recipe?
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- 100g rye flour
- 100g buck wheat flour
- 50g rosehip shells (ground)
- 50g flax seeds (ground)
- 50g chia seeds
- 50g sunflower seeds
- 25g pumpkin seeds
- 25g sesame seeds
- 300ml warm water
- 5 table spoons olive oil
- 1 table spoon turmeric
- 1 table spoon black pepper
- 1 table spoon natural rock salt
Preheat the oven to 150°C/302°F. Mix all the ingredients in a bowl so it looks like a paste.
Spread the paste on oiled baking paper and cut to nice round shapes with holes in the middle.
Bake for approximately 60 minutes (until they feel crisp but be careful not to burn).
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