Ingredients with Measurements:
- 2 cups almond flour
- 2 tablespoons chia seeds
- 2 tablespoons coconut flakes
- 1 teaspoon baking powder
- 1/4 teaspoon sea salt
- 2 tablespoons coconut oil, melted
- 2 tablespoons honey
- 2 tablespoons water
Special Equipment Needed:
- Baking sheet
- Parchment paper
- Rolling pin
- Knife
Step-by-Step Instructions:
1. Preheat oven to 350°F.
2. Line a baking sheet with parchment paper.
3. In a medium bowl, mix together almond flour, chia seeds, coconut flakes, baking powder, and sea salt.
4. In a small bowl, mix together coconut oil, honey, and water.
5. Add wet ingredients to dry ingredients and mix until combined.
6. Place dough onto parchment paper and roll out to 1/4 inch thickness.
7. Cut dough into desired shapes and place onto baking sheet.
8. Bake for 10-12 minutes, or until golden brown.
9. Let cool before serving.
Time:
Preparation Time: 10 minutes
Cooking Time: 10-12 minutes
Temperature: 350°F
Serving Size: Makes 12-15 crispbreads
Nutritional Information (per serving):
Calories: 120
Fat: 8g
Carbohydrates: 8g
Protein: 3g
Substitutions for Ingredients
- Almond flour can be substituted for oat flour.
- Coconut oil can be substituted for butter or olive oil.
- Honey can be substituted for maple syrup.
Variations:
- Add 1/4 cup of chopped nuts for extra crunch.
- Add 1/4 cup of dried fruit for sweetness.
- Add 1 teaspoon of cinnamon for a hint of spice.
Tips and Tricks:
- For a crispier texture, bake for an extra 2-3 minutes.
- For a softer texture, bake for 2-3 minutes less.
Storage Instructions:
Store in an airtight container at room temperature for up to 1 week.
Reheating Instructions:
Reheat in a 350°F oven for 5 minutes or until crisp.
Presentation Ideas:
- Serve with a dollop of Greek yogurt or nut butter.
- Top with fresh fruit and a drizzle of honey.
- Sprinkle with extra coconut flakes for garnish.
Garnishes:
- Coconut flakes
- Chopped nuts
- Dried fruit
Pairings:
- Greek yogurt
- Nut butter
- Fresh fruit
Suggested Side Dishes:
- Fresh fruit salad
- Roasted vegetables
- Green salad
Troubleshooting Advice:
- If the crispbreads are too soft, bake for an extra 2-3 minutes.
- If the crispbreads are too hard, bake for 2-3 minutes less.
Food Safety Advice:
- Store in an airtight container at room temperature for up to 1 week.
- Refrigerate any leftovers and consume within 3 days.
Food History:
Crispbreads have been around for centuries and are popular in many cultures. They are believed to have originated in Scandinavia and were traditionally made with rye flour.
Flavor Profiles:
Coconut and chia seed crispbreads have a nutty, slightly sweet flavor with a hint of coconut.
Serving Suggestions:
- Serve as an appetizer with a dip of your choice.
- Serve as a snack with nut butter or Greek yogurt.
- Serve as a side dish with a main meal.
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