crispbread

With this simple recipe, you can bake your own crispbread at home. It's low in histmine, gluten-free, and absolutely delicious! 

This recipe is 

• vegan
• suitable for a low-histami diet 
• suitable for a low-fructose diet 
• lactose-free 
• gluten-free 

Preparation time 

5 minutes + approx. 60 minutes baking time 

Ingredients 

• 60g gluten-free rolled oats 
• 45 g rice flour 
• 25 g pumpkin seeds 
• 25 g ground flaxseed 
• 25 g sesame seeds (1) 
• 15 g potato starch 
• ½ tsp ground psyllium husks 

• ¼ tsp salt 
• 1 tbsp olive oil 
• 200ml water 

preparation 

• Preheat oven to 160°C (top/bottom heat). 
• Mix all ingredients together in a bowl 
• The dough looks very moist, but it can stay like that as the seeds and rice flour will continue to absorb moisture. 
• Line a baking sheet with parchment paper and spread the dough evenly and thinly on it. 
• Bake in a preheated oven for about 15 minutes. 
• Remove from the oven, cut into pieces of any size, and bake again in the oven for approximately 45-50 minutes until golden brown. 
• Let the crispbread cool down and pack it in an airtight container. 

Our HistaFood tip: 

Our HistaFood Organic Vegetable Spread Zucchini & Basil is perfect for dipping. For breakfast, you can also use our Organic Fruit Spread Apricot or our Organic Protein Spread Pumpkin Seed & Pistachio Spread.

Prepared with