Ok, I grew up in Sweden, and Swedes love their crispbread. I started to make my own crispbread a couple of years ago, after gotten the recipe from my mother-in-law (I will share that recipe another time). But lately, I have started to experiment with other recipes and this one is one of my favorite right now. They are extremely easy to make, so tasty and nutritious, gluten free and provides you with a bunch of healthy fats.
The basic recipe is:
2 dl corn flour
1 dl sunflower seeds
2 dl sesame seeds
0.5 dl flax seeds
0.5 tsp salt
0.5 dl coconut oil
2.5 dl boiling water
Mix all ingredients in a bowl. Spread on a oven plate and cut into preferred size of squares. Sprinkle with sea salt and spices and bake in 150C/300F until dry and crisp (appr. 60 min).
I sometime swap some of the seeds with hemp or pumpkin seeds, and sometimes change the ratio in between the different seed. I also sometimes change the flour to rye or almond flour (depending on what I have at home). I usually sprinkle with either thyme or dill seeds but you can use whatever you prefer and like.
Give it a try! And if you do, please shot me a pic on either Instagram or Twitter by tagging it with #healthbyyou.
I got this recipe from Raw Bay Area, and I just love it! I canâ€™t stop being amazed over how much things you can do with nuts and seeds. Iâ€™m one of those people who would handle being allergic to nuts very bad. Please try this alternative to Salmon PatÃ© – you will not be disappointed, I promise!
1 cup sunflower seeds, soaked overnight (8-12 hrs), drained and rinsed.
0.5 cup raw almonds, soaked overnight (8-12 hrs), drained and rinsed.
0.5 cup grated carrots
0.25 cup water
2 tbl spoons lemon juice
0.5 teaspoon sea salt
0.25 cup minced celery
2 tbl spoons minced red onion
2 tbl spoons (or more!) minced fresh dill
(note to my European readers – 1 cup = 240 ml)
I also added a pinch of cayenne to spice it up. Heather at Raw Bay Area suggested to add some flakes of nori – If you ask me – worth the try!
1. Blend the sunflower seeds, almonds, carrots, water, lemon juice and salt in a food processor or blender into a paste.
2. Add celery, onion and dill.
3. Add spices after taste.
The pate will keep for 5-7 days in the refrigerator. Store in a sealed container.
If you try it – shoot me a pic on instagram or twitter using the hashtag #healthbyyou