Monday, April 9, 2012

Nannah's crispbreads

Nannah has been active on a Norwegian low carb forum for years, and she is wellknown for her amazing recipes. Her low carb crisp breads are a hit among Norwegian lowcarbers. This recipe is so good that it deserves to be made available for the English-speaking world, so I decided to post it here on my blog. Nannah has now started a low carb blog, where she posts recipes and photos of all her wonderful LCHF food creations. Have a look at it here, and use google translator:

200 g sunflower seeds 
50 g linseed
50 g sesame seed
50 g natural bran
2 tbsp (the 15 ml size) psyllium husk fibre
1/2 teaspoon salt
1 tbsp erythritol 
500 ml water

Stir ingredients together.  Let the dough sit for 10 minutes for the psyllium husk to swell. Spread the mass on two baking trays covered with baking paper. Use a pizza wheel to divide into squares.  Bake on 160 degrees C for 1 hour 10 minutes, both baking trays in the oven at the same time. Let the trays switch place twice during the baking time, as well as turning the trays around once. 

Each crispbread should have less than 1 grams of carbohydrates (based on 32 plates)

The crispbreads tastes wonderfully when served with some butter and cheese. Can be eaten for breakfast, snack or even lunch.


  1. I notice a couple of your recipes call for "natural bran". What is natural bran? Is it wheat bran, oat bran or some other bran? I hesitate to use bran as it is part of the grain and I am trying to avoid grains. Could I use something else in this recipe?

    Thanks for these by the way - lots of good stuff on your blog.

    1. Thank you so much :) Which part of the world are you writing this from by the way?
      Yes, I have used wheat bran. I did a quick google-search, and I found that nuts/almonds can be used instead of bran. Here is a recipe I found (I haven't tried it myself yet):

      125 g nuts or almonds
      300 ml sunflower seeds
      100 ml linseed
      100 ml sesame seeds
      2 tablespoons (the 15 ml kind) psyllium husk fibre
      1 teaspoon salt
      500 ml water.

      The procedure is the same as mentioned above.

    2. I forgot to mention that the nuts must be grinded

  2. Hi, your crispbread recipe sounds like something I would enjoy.
    But can you please tell me what erythritol is and what sort of shop you buy it in (I'm in NZ).
    Thanks for your help

    1. Erythritol is a natural sweetener, related to xylitol. It has no impact on your blood sugar! I prefer it over xylitol and use it in all my baking. You can buy it in a health food store, or on iherb for much cheaper. The brand I get from Iherb is Now Healthy Foods. The brand I bought in the health food store is called No Cal. If they don't have it, they should be able to order it for you.

      I think the crispbreads would taste quite nice without any sweetener as well.

  3. Hi, Thanks for such an excellent blog! The way you translate the European language recipes for us is great :-)
    May I ask, what brand Wheat Bran do you use? I am trying to track down some LC Bran here in Australia. Also, I know this is an unrelated question, but would you happen to know where an Aussie can buy Wheat Protein Isolate (for baking etc). It is very expensive to order this from overseas (Netrition etc has high shipping costs for things that weight a lot).
    PS: to the NZ guy looking for Erythritol, google Ausweet

    1. NSW girl, sorry for replying so late! I have been flat out with finishing up my thesis, and unfortunately my blog got down-prioritised.
      The bran I use is the Wollies homebrand, I think.
      As for your question about Wheat Protein Isolate, I am sorry but I have never used it before so unfortunately I don't know.
      Glad you enjoy the recipes! :)

  4. Is it possible to bake the crispbreads avoiding the psyllium husk fibre? :)