Low carb Crisp bread – very yum
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200g sunflower seeds
50g flaxseeds
50g sesame seeds
20g pumpkin seeds
3 tablespoons husk (from health shops, ground psyllium seeds)
1 tsp salt
500 ml vatten
1 tablespoon salt flakes
50g flaxseeds
50g sesame seeds
20g pumpkin seeds
3 tablespoons husk (from health shops, ground psyllium seeds)
1 tsp salt
500 ml vatten
1 tablespoon salt flakes
Pre-heat oven to 160°C.
Mix all ingredients together, except the salt flakes. Leave to swell for a few minutes. Use two oven trays, and place greaseproof paper on the trays. Spread the mixture out on the paper, sprinkle salt flakes on top and ‘cut’ into squares before baking in the oven. Bake in the oven for around one hour and fifteen minutes or until crispy.
This is great crisp bread for breakfast, snack or with a stew or soup. Add butter and cheese and it’s heaven! 
For those who don’t know Swedish: Vatten is “Water”
How much can you eat to stay within strict LCHF?I’m thinking about Finn crisp where one” slice” is OK but no more. Too much of this will surely not be within limits and I’m curious to where the limit is?