CRISPBREAD
This is an excellent recipe for those wishing to enjoy a gluten-free bread. It has a lot of flavor and complements soups and spreads. To keep crispbread fresh, store in a cookie tin.
Provided by BakingBetsy
Time 45m
Yield 24
Number Of Ingredients 9
Steps:
- Preheat the oven to 475 degrees F (245 degrees C).
- Toast sesame seeds in a dry skillet over medium heat until lightly browned, stirring occasionally, 3 to 5 minutes. Remove from the heat.
- Mix spelt flour, spelt flakes, toasted sesame seeds, sunflower seeds, ground almonds, flax seeds, and sea salt together in a bowl until well combined. Add water and oil and mix until a thick dough forms.
- Flour a rolling pin and roll dough out thinly onto 2 sheets of parchment paper and transfer parchment paper onto 2 cookie sheets. Score the dough into squares (no need to cut right through).
- Place in the preheated oven and bake for 7 minutes. Reduce heat to 350 degrees F (175 degrees C) and bake for another 20 to 25 minutes.
- Remove from the oven and slide crispbread off the cookie sheets and onto wire racks. Allow to cool before snapping along score lines.
Nutrition Facts : Calories 166.9 calories, Carbohydrate 14.8 g, Fat 10.9 g, Fiber 2.7 g, Protein 4.9 g, SaturatedFat 1 g, Sodium 148.9 mg, Sugar 0.6 g
EVERYTHING BAGEL CRISPBREADS
Anyone who has set foot in New York City can tell you that everything bagels are where it's at. These crispbreads can be made up to 2 weeks ahead of gifting, and look beautiful in a cellophane bag tied with a big red bow.
Provided by Food Network
Categories appetizer
Time 55m
Yield 40 to 60 crispbreads
Number Of Ingredients 12
Steps:
- For the crispbread: Preheat the oven to 400 degrees F.
- In a mixer on low speed, combine the flours, sugar, baking powder and salt. Pour in the melted butter, then slowly pour in 1 1/2 to 2 cups water, 1/4 cup at a time, until a soft, sticky dough forms.
- Dust the counter and rolling pin well with flour, and roll the dough into a rectangle about 1/4-inch thick.
- For the topping: In a small bowl, mix together the sesame seeds, poppy seeds, garlic, onion and coarse salt. Whisk together the egg with 2 tablespoons water and brush a thin layer over the crispbread dough. Sprinkle the topping mixture evenly over the top. Use a wheeled pizza cutter or pie crimper to cut the dough into medium-sized rectangles (it's okay if the shapes are irregular). Using a spatula, carefully transfer the crispbreads to a lightly floured baking sheet (they won¿t spread, so it's fine to leave little room between them). Using a fork, lightly prick the surface of each of the crispbreads.
- Bake in the center of the oven until the edges become golden brown, 10 to 15 minutes. (Bake time will vary depending on the size and thickness of the crackers, so keep an eye on them!) Once golden, allow to cool 5 minutes, then move to a wire rack until completely cool. Package in clear cellophane bags tied with decorative ribbon.
CRISPBREAD CROSTINI
A quick, healthy snack to have when you need something healthy and tasty.
Provided by Cherlyn
Categories Canapes and Crostini
Time 5m
Yield 1
Number Of Ingredients 4
Steps:
- Spread creme fraiche on top of the cracker. Place nectarine slices on top cracker and drizzle with honey.
Nutrition Facts : Calories 112.2 calories, Carbohydrate 15.8 g, Cholesterol 20.4 mg, Fat 5.9 g, Fiber 1.6 g, Protein 1.4 g, SaturatedFat 3.6 g, Sodium 10.7 mg, Sugar 12.2 g
CRISP FLATBREAD
Make and share this Crisp Flatbread recipe from Food.com.
Provided by Dave5003
Categories Breads
Time 1h44m
Yield 24 rounds
Number Of Ingredients 4
Steps:
- To roll out: 1 1/4 cups plain white flour Crumble the yeast in a mixing bowl.
- Pour on the water.
- Stir to dissolve the yeast. Add salt and bread flour.
- Knead to an elastic dough.
- Turn out the dough onto a floured work surface. Cut into 3 parts.
- Form each part into a sausage and cut it into 8 pieces.
- Form each piece into a round ball.
- Cover and let rise for about 30 minutes.
- Roll out each ball into a very thin circle. N.B.
- Do not knead! Roll and turn the cake several times.
- When it is very thin, about 2 mm (1/12"), prick very closely with a fork.
- Make a hole in the middle of each cake. Place two cakes on each baking sheet. Bake at once at 275M-0C/525M-0F oven for 3 - 4 minutes.
- Cool on a rack.
Nutrition Facts : Calories 107, Fat 0.5, SaturatedFat 0.1, Sodium 195.7, Carbohydrate 23.1, Fiber 3.2, Sugar 0.2, Protein 3.3
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