Crispbread is a flat, cracker-like flatbread originating from Sweden, where it is has been a staple for centuries. Typically, it is made from rye but in this gluten-free recipe, it's made from cornflour and sesame seeds. It's fantastic as a snack with hummus but you can also try it with salsa or spread some peanut butter and jelly on top!
Swedish Sesame Crispbread [Vegan, Gluten-Free]
- 1 1/4 cups cornflour
- 3/4 cups, plus 1 1/2 tablespoons sesame seeds (either color)
- 1 teaspoon salt
- 1 teaspoon oregano, dried
- 3 1/3 tablespoons tahini
- 1 1/4 cups hot water (or less)
- Preheat the oven to 340ºF.
- Mix all dry ingredients, then add the tahini, and the hot water a little at a time, you might need a bit less water. Be careful not to burn yourself.
- Mix thoroughly to a loose-consistency dough.
- Place the dough between 2 parchment papers and press with your hands to make it as thin as possible. Remove the top parchment paper, and use a knife to carefully cut the dough into any type of shape you like.
- Bake for about 30-40 minutes, or until golden and just beginning to get crispy. They will harden and become crispier when cool, so don’t over-bake them.
- Serve as a snack, with your soup, or instead of nachos with your salsa.