Norwegian Crispbread Recipe
Just like the Trader Joe's crispbread, this gluten free cracker recipe is crispy, crunchy, savory AND gluten free. It's so good and is the perfect pairing for avocado. And this recipe makes it so easy to make at home!
Ingredients
For the almond portion:
- 200 grams almond pulp from after making almond milk
OR
- 150 grams almond meal one cup, packed
- 5 tbsp almond milk
OR
- 140 grams oat flour about 1 & 1/3 cup
- 5 tbsp almond milk
For the other ingredients:
- 1/2 cup nutritional yeast
- 1/2 tsp salt
- 1/2 cup sunflower seeds shelled
- 1/2 tsp rosemary, thyme, red pepper flakes if you don't prefer spice, omit the red pepper flakes.
- 1 tbsp olive oil or a neutral oil will also work
Instructions
- Preheat the oven to 350F.
- In a large bowl, mix together the almond pulp, nutritional yeast, salt, spices, sunflower seeds and oil. Stir until it forms a sticky dough.
- If you are not using almond pulp, saturate your almond/oat flour with almond milk first, and then add to the bowl where you are mixing all the ingredients. The goal here is to mimic what almond pulp does in this recipe.
- Line a baking sheet with parchment paper and spread out the cracker dough until it is about a quarter of a centimeter thick. The dough will be very thick, so you might need to use your hands to do this.
- Bake at 350F for 45 minutes or until the crackers are golden brown on the edges.
- Once the are out of the oven, let them cool completely (this will help the crispness!)
- When they are cooled, you can either break them apart with your hands or cut with a knife into your desired cracker shapes!
- Eat whenever :)