Gluten-free chia crispbread

Ingredients

• 100 mlchia seeds
• 100 mlsesame seeds
• 100 mlsunflower seeds
• 100 mlalmond flour
• 0.5 tspsalt
• 1 tspcrushed anise seeds
• 1 tspcrushed fennel seeds
• 200 mlwater
• To tastewhite poppy seeds and sea salt

Instructions

1. 1

   Heat the oven

   Preheat the oven to 150 °C.

2. 2

   Mix the dough

   Combine the dry ingredients in a bowl, then stir in the water.

3. 3

   Spread the mixture

   Line a baking tray with baking paper and spread the mixture into a rectangle.

4. 4

   Flatten the surface

   Aim for a layer about 0.5 cm thick, smoothing it with the back of a spoon.

5. 5

   Add the topping

   Scatter white poppy seeds and sea salt over the top.

6. 6

   Bake and dry

   Bake for about 30 minutes, then remove the tray and cut the crispbread into 20 pieces. Turn the pieces over and bake for about 30 minutes more. Switch off the oven and leave the crispbreads on the tray to dry.

7. 7

   Store the crispbread

   Keep it in a tin at room temperature.

What is chia crispbread?

Crispbread, or knäckebröd, is a Scandinavian-style flatbread traditionally baked until dry and crunchy. This version uses chia, sesame and sunflower seeds with almond flour instead of wheat flour.

The chia helps bind the mixture after it absorbs water, while anise and fennel give the crispbread a gentle, aromatic flavour.

Nutrition and macros by portion

The nutrition label shows one serving as written: 316 calories, 11g protein, 16g carbs, 26g fat.

The seeds and almond flour provide most of the energy and fat, with protein coming mainly from the seeds and almond flour. Chia and almond flour also contribute carbohydrates, including fibre. Pair a piece with vegetables and a protein-rich topping, such as cheese or hummus, for a more substantial plate.

How the seeds hold together

Chia seeds: once mixed with water, they help create a cohesive mixture that can be spread thinly.

Seed blend: sesame and sunflower seeds add crunch and a toasty flavour, while almond flour fills out the mixture. Stir thoroughly so the seasonings and seeds are evenly distributed.

Spread it evenly

A thin, even rectangle helps the crispbread bake and dry at a similar rate. Use the back of a spoon to smooth the surface and keep the mixture about 0.5 cm thick.

If the edges are much thinner than the middle, they may dry sooner. Take care to make the corners and centre as even as you can.

Why the pieces are turned

The first bake sets the mixture so it can be cut into 20 pieces. Turning the pieces exposes the other side to the oven during the second bake.

After about 30 minutes on each side, the recipe calls for switching off the oven and leaving the crispbreads on the tray to dry. This final drying stage helps them become crisp rather than bendy.

Check for crispness

Ovens can vary, so use the stated baking times as a guide and check the pieces as they dry. They should feel firm rather than soft when lifted.

Let them cool before judging the final texture, as warm crispbread may not feel fully crisp yet. If needed, leave them in the switched-off oven to dry further.

Seasoning and serving

Anise and fennel provide the main flavour, with sea salt and white poppy seeds on top for a savoury finish. Crush the spices before adding them so their flavour is spread through the mixture.

Serve the crispbread alongside soup, or top it with cheese, hummus or sliced vegetables for a snack.

Recipe notes & tips

• Measure the mixture's thickness across the whole rectangle, not just in the centre.
• Crush the anise and fennel just before mixing for an even distribution of flavour.
• Spread the mixture on baking paper so it is easier to lift and cut after the first bake.
• Use a sharp knife or pizza cutter to divide the set mixture into 20 pieces.
• Leave the crispbreads to cool before storing so trapped steam does not soften them.

Variations

• Caraway flavour: replace the anise with crushed caraway seeds.
• Herb notes: add dried thyme to the dry ingredients.
• Extra sesame: sprinkle additional sesame seeds over the top with the poppy seeds.
• Peppery finish: add freshly ground black pepper to the mixture.
• Different topping: use pumpkin seeds in place of the white poppy seeds.

Common mistakes to avoid

• Uneven thickness: the thinner edges can dry faster, so smooth the mixture into an even layer.
• Cutting too early: wait until after the first bake so the mixture is set enough to slice.
• Skipping the turn: turn the pieces after the first 30 minutes so the other side can dry.
• Storing while warm: let the crispbreads cool first to help prevent them from softening in the tin.
• Expecting them to be crisp straight from the oven: leave them on the tray in the switched-off oven as directed.

How to store

Once completely cool, store the crispbread in a tin at room temperature. If it softens, return it to a low oven briefly to dry and crisp it again.

Frequently asked questions