I admit, Perfect Keto-Vegan Crisp Bread is a pretty bold statement. But soon you’ll see why this gluten-free, grain-free crisp bread is a real winner. It’s nutritious, 100% plant-based, and it pampers your tummy since it doesn’t contain any harmful gluten or starchy grains. Still, it’s big in fiber, especially soluble fiber, that feeds the good bacteria in your gut.
And that’s not all: this bread is super-crunchy and beyond delicious! It’s also easy to make; you don’t need any food processors or other electric machinery. Just try it, I bet you’ll fall in love with this amazing bread!
About the Perfect Keto-Vegan Crisp Bread recipe
I love crisp bread — its crunch and slightly salty flavor always make my mouth water. However, I cannot eat conventional crisp bread which is made with grains. Nope. I would end up in the hospital or at least have the most terrible cramps ever in my guts (been there…)
And I’m not the only one who cannot stand gluten or grains: all of my nutrition therapy clients so far have benefited from a gluten-free and grain-free diet where the amount of carbs is also drastically reduced. Coincidence? Perhaps not. The modern, starchy and carby grains are highly cultivated which makes them harmful for many, causing the inadequately-digested proteins to pass the tight junctions in the gut. This causes inflammation as your system doesn’t recognize these weird particles and attacks them, thinking they are baddies who have to be killed. This killing is done through inflammation.
Moreover, gluten is a substance which opens these tight junctions in the guts in everyone. No matter if you are a completely healthy person or a coeliac, these tight junctions get loose. However, how this affects you depends on how healthy your gut and your immune system are. If your gut is not healthy, the tight junctions stay open longer and some nasty stuff might sneak into your bloodstream where this nasty stuff can cause inflammation. Over time, the blood-brain barrier that guards your brain also gets leaky — letting this nasty stuff pass into your brain. Don’t wonder if you feel depressed, anxious, or like your brain feels “foggy”. It’s the gluten and grains.
And that’s not all: glutinous grains (as well as milk!) contain opioid peptides that make your brain even foggier. The worst thing is that they make you crave grains, you’ll get hooked on them, just like you would be heroin (another opioid). Eventually, you’ll become a zombie whose body is swollen, aching and whose mind is a foggy, anxious mess, and who is constantly craving sugar and grains.
But fret not! Dropping grains and excess carbs from your diet can help tremendously, both physically and mentally. I’ve seen that in myself and in my clients. It’s worth trying if you haven’t tried it already! Quitting grains can be easy, you just have to find easy and healthy substitutions. Therefore, I developed this Perfect Keto-Vegan Crisp Bread recipe that you can still enjoy delicious crisp bread which is nutritious and doesn’t do harm to your body and your mind.
Tips for making the Perfect Keto-Vegan Crisp Bread
As you can see, this is a surprisingly easy bread to make, so let’s take a look at how to prepare it.
First, preheat the oven to 300 °F (150 °C).
Grab all the ingredients and a medium bowl. Add the ingredients to the bowl, that is, the sunflower seeds…
…sesame seeds…
…pumpkin seeds…
…chia seeds…
…psyllium husk powder…
…unrefined sea salt or Himalayan salt…
…water…
…and olive oil.
Stir vigorously with a spoon until well-mixed. Let the dough rest in the bowl for 10 minutes.
Place the dough on a baking sheet lined with parchment paper.
Place another piece of parchment paper on top of the dough.
You can flatten the dough slightly with your fingertips.
Using a rolling pin, roll out the dough into a 0.2-inch (0.5 cm) layer.
Remove the topmost parchment paper.
Bake for 30-40 minutes, or until the bread is crisp. Don’t let it get too brown!
Remove from the oven…
…and allow it to cool completely.
Break into pieces…
…and serve.
You can naturally experiment with other nuts and seeds, but I recommend that you keep the amounts the same. The chia seeds and the psyllium husk powder make the bread hold well together, so at least those would be good to use, and naturally you have to add some water, too.
Ingredients
- 1/2 cup = 120 ml sunflower seeds
- 1/4 cup = 60 ml sesame seeds
- 1/4 cup = 60 ml pumpkin seeds
- 1/4 cup = 60 ml chia seeds
- 1 tablespoon psyllium husk powder
- 1 teaspoon unrefined sea salt or Himalayan salt
- 1/2 cup = 120 ml water
- 2 tablespoons olive oil
Instructions
- Preheat the oven to 300 °F (150 °C).
- Place all ingredients into a medium bowl. Stir vigorously with a spoon, until well mixed.
- Allow the dough to rest in the bowl for 10 minutes.
- Place the dough on a baking sheet lined with parchment paper.
- Place another piece of parchment paper on top of the dough.
- Using a rolling pin, roll out the dough into a 0.2-inch (0.5 cm) layer.
- Remove the topmost parchment paper.
- Bake in the preheated oven for 30-40 minutes, or until the bread is crisp. Don’t let it get too brown!
- Allow to cool completely, break into pieces, and serve.
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