How to Make Pumpkin Seed Crisp Bread (Gluten-Free)

Another version of seed crisp bread, this with coconut oil instead of canola oil. Flavored with thyme this is a treat to all the soup evenings we're about to have when it gets colder outside.

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How to Make Pumpkin Seed Crisp Bread (Gluten-Free) Recipe
17 Steps
Ingredients
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1
Mix pumpkin seeds with quinoa puffs and sesame seeds.

Mix pumpkin seeds with quinoa puffs and sesame seeds.

2
Add flax seeds and pumpkin seeds ( I doubled the amount of pumpkin seeds since I didn't have any sunflower seeds).

Add flax seeds and pumpkin seeds ( I doubled the amount of pumpkin seeds since I didn't have any sunflower seeds).

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3
Stir.

Stir.

4
Add Psyllium flour..

Add Psyllium flour..

5
..as well as corn flour.

..as well as corn flour.

6
Stir and add thyme and salt.

Stir and add thyme and salt.

7
Stir again..

Stir again..

8
..and add water mixed with (melted) coconut oil.

..and add water mixed with (melted) coconut oil.

9
Now it looks like a dough. Let rest 10 min. Turn on the oven at 150 C.

Now it looks like a dough. Let rest 10 min. Turn on the oven at 150 C.

10
Pour the dough onto a parchment paper.

Pour the dough onto a parchment paper.

11
Flatten it out with the help of another parchment paper. Use a roll-pin to roll the dough between the papers or just flatten it out with your hands.

Flatten it out with the help of another parchment paper. Use a roll-pin to roll the dough between the papers or just flatten it out with your hands.

12
Like so.

Like so.

13
Remove the 2nd parchment. Make sure it's not too thick. If necessary remove some of the dough if not all of it fits.

Remove the 2nd parchment. Make sure it's not too thick. If necessary remove some of the dough if not all of it fits.

14
Here's a close-up. Optional : Sprinkle chia seeds on top. Put in the oven for about 50 minutes. Then lower the temperature to 50 C and keep in the oven another 30 min or so.

Here's a close-up. Optional : Sprinkle chia seeds on top. Put in the oven for about 50 minutes. Then lower the temperature to 50 C and keep in the oven another 30 min or so.

15
Here's the finished result. Let cool.

Here's the finished result. Let cool.

16
Have it for breakfast or why not serve it to soup!

Have it for breakfast or why not serve it to soup!

17
Here with cream cheese, avocado & chili pepper.

Here with cream cheese, avocado & chili pepper.

Ingredients

130 Grams Pumpkin seeds 
30 Grams Sesame seeds 
65 Grams Flax seeds 
10 Grams Quinoa puffs 
1 Tablespoon Psyllium flour 
3 Tablespoons Corn flour 
1 Teaspoon Thyme (or rosemary or both) 
½ Teaspoons Flake salt 
50 Milliliters Coconut oil 
250 Milliliters Boiling water 
Optional: 
1 Tablespoon Chia seeds 
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