- 1 cup raw sesame seeds
- 1 cup raw sunflower seeds
- 1 cup whole flaxseeds*
- 1/2 cup hulled hemp seeds
- 3 tbsp psyllium husk powder
- 1 tsp garlic granules
- 1 tsp onion granules
- 2 tbsp nutritional yeast
- 1 tsp sea salt
- 1 tsp baking powder
- 2 cups water
To start, preheat the oven to 350°F (175°C) and line a baking tray with parchment paper (or a non-stick silicone sheet).
Next, gather all of your mise en place.
To make the crispbreads, add the seeds, psyllium husk powder, garlic and onion powder, nutritional yeast, salt, and baking powder to a food processor (or blender), and pulse until the mixture resembles coarse sand. Do not over blend, otherwise, the mixture will begin to bind together like a nut butter.
Next, add the water and pulse until a uniform dough forms.
Once done, let the mixture rest for approximately 10 minutes. This will give it time to thicken and become more dough-like.
To bake the crispbreads, place the dough onto the reserved baking tray and evenly spread the dough out until it is approximately a 1/4" thick all around.
Bake the mixture for 60 to 75 minutes, or until the mixture is firm to the touch. Check the mixture from time-to-time to ensure the edges are not burning.
Once done, remove from the oven and immediately score the mixture into equal-sized pieces (you can really just them into any size and/or shape that you like). Just be careful as the mixture will still be hot.
Once the mixture has fully cooled, cut, or break the pieces apart along the score lines.