Seeded oat and bran crispbread
85 min · 9 g protein · 104 cals / serving
Thin, shattering crispbread full of oats, pumpkin seeds, linseed, chia and sesame, in the spirit of a Swedish fröknäcke. Blended cottage cheese and egg white bind it in place of the usual oil, with bran for crunch and a little whey, and it bakes out into a crisp, toasty, faintly nutty cracker, a little lighter and more brittle than a rye crispbread. Break it into shards for cheese, dips or a bowl of soup.
Ingredients
- 1 cup + 2 tbsp cottage cheese (1%), 1 % fat
- scant 1 cup rolled oats
- 3/4 cup wheat bran, unprocessed
- scant 1 scoop (25 g) whey protein, unflavoured
- 1 tbsp psyllium husk, powder
- 3 tbsp raw pumpkin seeds (pepitas)
- 2 tbsp flaxseed, whole linseed
- 1 tbsp chia seeds
- 2 tsp sesame seeds
- 1/4 tsp + a pinch salt, most in the mix, a pinch of flaky salt on top
Steps
- Heat the oven to 300°F. Blend the cottage cheese and egg whites until completely smooth.
- Stir in the oats, bran, whey, psyllium, all the seeds and most of the salt, and leave 10 minutes so the bran, psyllium and chia can drink up the liquid. It becomes a thick, spreadable paste; if it is too stiff to spread, stir in a spoonful or two of water.
- Divide it between two baking sheets lined with baking paper. Lay a second sheet of paper on top of each and roll or press the mixture out as thin as the seeds allow, about 1/8 inch. Peel off the top paper and scatter the pinch of flaky salt over.
- Bake 15 minutes, then take the sheets out and score the crispbread into rectangles with a knife. Bake 50–60 minutes more, swapping the sheets halfway, until dry, golden and crisp right through; pieces in the middle take longest. Turn the oven off and leave them inside with the door ajar to cool, then break along the score lines.
Good to know
Mine is chewy in the middle.
It is not dry yet. Put it back at 300°F for 10–15 minutes; thicker areas always need longer. Rolling it thinner next time is the real fix.
Can I use more seeds?
Yes. Doubling the pumpkin seeds and linseed makes it nuttier and richer, at about 35 instead of 39.
How do I store it?
In an airtight tin for up to 2 weeks. If it softens, 5 minutes in a hot oven crisps it again.
Alternative
Per
- Calories
- 386
- Protein
- (35%)
- 33 g
- Fat
- (30%)
- 13 g
- Carbohydrates
- (35%)
- 43 g
- of which sugar
- 3 g
- Fiber
- 18 g
- Sodium
- 840 mg
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Computed from the ingredients with our published formula, not yet kitchen-tested. How
As written, 1043 kcal goes into the pot and 538 g of ingredients comes out as about 270 g of food: 386 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.