Low carb crisp bread, gluten free and dairy free

Knekkebrød gf

On request, I will post some recipes in English.
These crisp breads are nutritious and very tasty!


2 dl pumpkin seeds
1 dl sesame seeds
2 1/2 dl flaxseeds
2 dl sunflower seeds
1 dl quinoa (not cooked)
2 dl gluten free oatmeal
1 dl wholemeal gluten free flour (oatmeal, rice or mix)
2 tbsp Psyllium husk
2 tsp Himalaya salt
1 tbsp erythritol or sugar
Around 10 dl water


1. Set the oven to 160 C hot air heating
2. Mix all the ingredients in a bowl and let it swell for 10 min.
3. Spread the dough over 3-4 baking trays depending on the thickness you want.
4. Bake for around 75 min. Be sure it becomes crispy and not burned.
5. Take the tray out after 15 min and cut it up in squares with a pizza cutter and put them in the oven again.
6 change positions of the trays after half time.
7. Put the crisp breads on a grate and cool.
8. If they are still soft, you can turn them over and bake them a bit longer.


4 kommentarer Legg til din

  1. Ellen sier:

    This was way too much water! I only added 7dl before I realised this was extremely runny. I ended up adding extra oats and seeds to soak up some of the water.. But they look really good, I think it’ll all be good in the end. While a lot of water makes it easier to distribute in the pan, it also takes more time and require more attention, I have a modern oven that doesn’t ventilate that much, so I find myself opening the oven door every 15 mins to let out all the steam. And the more water, the more steam.

    1. friskmage sier:

      Hi Ellen! Thank you for writing a comment! Did you use 2 tablespoons of psyllium husk? I have never experienced that it is too runny because the psyllium husk makes it thick. Alternatively you can use xanthan gum (around 1tbsp) But I am glad you managed to make them anyway, I hope they tasted well!

  2. Ellen sier:

    Yes, I did use psyllium husk, and also left it to soak, it was still more runny than any other recipe I have tried, most of them have said 4-7dl! Anyway, they’re out of the oven now, and very tasty! I also used some oat bran (havrekli), just hope that’s ok with Fodmap. Thanks for sharing!

    1. friskmage sier:

      Hi again Ellen! Thats good! Havrekli should be ok in moderate amounts. Moderation is something that is typical for a low FODMAP diet, and it means that we can eat many different things (not everything) but not too much of it. It can be very difficult at times knowing what «too much» is. And the worst part, it is different from one to the other. You just have to find your own way…..

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