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
- 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