Ingredients
Instructions
Preheat your oven to 160°C on the fan setting.
In a mixing bowl, combine all of the dry ingredients, then add the water. Stir well by hand. The mixture will be relatively moist. Allow it to stand for about 10 minutes to swell. It is critical that the psyllium husk has time to work before you begin baking.
Spread the mixture evenly across two baking trays, smoothing it out to cover the entire tray. The mixture should not be spread too thickly, but you also need to avoid creating holes in the dough. Use a spatula to ensure an even spread.
Score the dough with a pizza cutter or knife. (Each tray should yield about 12 crispbreads.)
Bake for 35 minutes, then remove the tray and rotate it so that the side at the back of the oven is now at the front. To ensure even cooking, move the crispbreads around a bit. Bake for another 35 minutes.
Allow the crispbreads to cool almost completely before removing them from the baking tray.
Nutritional information
| Per 100 g | |
|---|---|
| kcal | 211 g |
| protein | 8 g |
| carbohydrates | 3 g |
| fat | 16 g |
| fiber | 12 g |