Seed crispbread with herbs and sea salt

Ingredients

• 600 mlporridge oats
• 100 mlwheat bran
• 1 tsp (more if desired)sea salt
• 400 mlsunflower seeds
• 200 mllinseeds
• 1 tspdried herbs, such as thyme and/or rosemary
• 100 ml, melted or liquid (above 22°C)coconut oil
• 700 mlwater

Instructions

1. 1

   Heat the oven

   Preheat the oven to 160°C on the fan setting.

2. 2

   Mix and rest

   Combine all the ingredients and leave the mixture to stand for about 15 minutes.

3. 3

   Spread the mixture

   Divide the mixture between two baking trays lined with baking paper, spreading it as evenly as possible.

4. 4

   Cut the crispbread

   Bake for 10 minutes, then remove the trays and use a knife to cut the mixture into pieces of your preferred size.

5. 5

   Bake until crisp

   Return the trays to the oven and bake for a further 60 minutes. Transfer the crispbread to a wire rack to cool.

6. 6

   Dry if needed

   If the crispbread needs further drying, place it in an oven at about 100°C with the oven door slightly ajar.

What is seed crispbread?

Crispbread is a Scandinavian-style flatbread traditionally baked until dry and crisp. This version uses oats, wheat bran and a generous mix of seeds rather than a conventional flour dough.

The seeds bring a nutty flavour, while dried herbs and sea salt season the crispbread. Resting the mixture before baking gives the oats and seeds time to absorb some of the water.

Nutrition and macros by portion

The nutrition label shows one serving as written: 970 calories, 32g protein, 65g carbs, 72g fat.

The oats and seeds contribute most of the carbohydrates, while the sunflower seeds, linseeds and coconut oil provide much of the fat; the seeds and oats also contribute protein. Pair a piece with a protein-rich topping such as cheese or hummus and some vegetables for a more balanced plate.

Why the ingredients work

Oats and bran: these make up the base and help hold the mixture together once moistened. Wheat bran also gives the crispbread a slightly coarse texture.

Seeds and oil: sunflower seeds and linseeds provide most of the crunch, while coconut oil helps bind and enrich the mixture. The oil needs to be liquid so it can mix in evenly.

Getting an even bake

Thin layers: spread the mixture as evenly as you can across both trays. Thick patches take longer to dry, while very thin edges may crisp and brown sooner.

Two trays: dividing the mixture helps keep the layer manageable. If your oven has hot spots, swap the trays’ positions partway through the longer bake.

Cutting and checking for crispness

The first bake sets the mixture enough to cut into pieces. Use a knife while it is still warm, taking care as the trays and mixture will be hot.

The longer bake dries the crispbread. It will firm further as it cools, so let it cool on a wire rack before deciding whether it needs the optional extra drying.

Timing and oven temperature

The stated baking time is 10 minutes followed by a further 60 minutes at 160°C fan. The final drying stage is only needed if the pieces are not crisp after cooling.

For extra drying, lower the oven to about 100°C and leave the door slightly ajar, as directed. Keep an eye on the crispbread so it dries without becoming too dark.

Serving ideas

Serve pieces alongside soup or a salad, or top them with cheese, hummus or sliced vegetables. Their savoury, seed-rich flavour also works well with simple toppings that do not overpower the herbs.

For a snack, break the crispbread into smaller pieces. If serving it with a meal, add a protein-rich topping or side to make the plate more substantial.

Recipe notes & tips

• Make sure the coconut oil is liquid before mixing so it disperses through the seeds.
• Let the mixture stand for the full 15 minutes before spreading it on the trays.
• Use baking paper on both trays to make the crispbread easier to lift and bake.
• Spread the mixture evenly, paying particular attention to the corners and edges.
• Cut the pieces after the first 10 minutes of baking, while the mixture is still warm.
• Cool the crispbread on a wire rack so air can circulate around it.

Variations

• Change the herbs: use thyme, rosemary or a mixture of both.
• Add extra salt: increase the sea salt slightly if you prefer a more savoury crispbread.
• Try different seeds: replace some of the sunflower seeds with another seed you enjoy.
• Make smaller pieces: cut the sheet into bite-sized crackers after the first bake.
• Serve with toppings: add cheese, hummus or sliced vegetables just before eating.

Common mistakes to avoid

• Uneven spreading: thick areas may stay soft while thin edges dry quickly, so level the mixture across each tray.
• Cutting too late: the mixture becomes harder to portion once fully baked, so cut it after the first 10 minutes.
• Skipping the rest: baking straight away gives the oats and seeds less time to absorb water, so allow about 15 minutes.
• Judging while hot: crispbread firms as it cools, so check its final texture after it has rested on a wire rack.
• Leaving soft pieces unstored: dry them further at about 100°C with the oven door slightly ajar before putting them away.

How to store

Once completely cool, store the crispbread in an airtight container in a cool, dry place. If it softens, dry it again in a low oven at about 100°C with the door slightly ajar, then cool before storing.

Frequently asked questions