Buckwheat crispbread with seeds and herbs

Buckwheat crispbread with seeds and herbs

This a basic buckwheat crispbread recipe that I slightly tweaked for St. Valentine’s by adding some beetroot juice for a pinkish tint.

I head some fresh sage at home, so I plucked some leaves and tossed them in a pan with some olive oil. I flavoured the bread with the sage, a pinch of rosemary and fennel. I used sunflower seeds and sesame, but imagination is the limit.

I like to bake the crispbread starting at a lower heat, around 150 C (300 F), leave it in for about 15-20 minutes, take the tray out, trace squares with a knife and dock it with a fork. Then I put the tray back to the oven and turn the temperature up to 180 C (350 F) and closely monitor the bread so it will not burn.

If necessary, I lower the heat again to allow the crispbread safely turn crip.

Buckwheat crispread with seeds and herbs

Glutenfree crispbread recipe
Prep Time 20 mins
Cook Time 1 hr


  • parchment paper


  • 100 gr buckwheat flour
  • 20 gr oats
  • 50 gr flaxseed
  • 40 gr sunflower and/or pumpkin seeds
  • 4 tbsp sesame seeds
  • 3 tbsp olive oil
  • 1 tsp rock salt
  • herbs: rosemary, fennel seeds, fresh sage leaves sage leaves tossed in a pan with some oil; for a pink colour add 2 tbsp of beetroot juice
  • 300 ml boiling water


  • Preheat the oven at 150 C
  • Measure and place all the ingredients in a big bowl
  • Add the olive oil
  • Pour the hot water into the bowl and mix until you have a fluffy, smooth mixture
  • Let rest for 5-10 min
  • Place a sheet of parchment paper on an oven tray and evenly spread the mixture onto it, using a fork
  • Bake at the middle of the oven for around 15 min and trace squares or cut out shapes
  • Put the tray back into the oven and turn the heat to 180 C
  • Closely monitor the crispbread so it will not burn and lower the temperature again if necessary
  • Bake until dry and keep in a box


If too sticky, sprinkle with some oatflakes while spreading the mixture on the parchment paper. You can also oil another parchment paper, sprinkle some oats on it, place it on the mixture and spread it out by pressing on the sheet of parchment paper.
Keyword bread, crispbread, glutenfree, naturally glutenfree

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