Low carb, keto friendly, vegan crispy, multigrain bread and crackers (Knäckebrot), wheat flour free, gluten free, egg free, dairy free and also diabetic friendly!
Keto / Low carb
This is a recipe for a delicious multigrain bread, without eggs and dairy, ideal for Christian Orthodox religious fasting periods or for a vegan diet but also for diabetics.
This type of bread and crackers (Knäkebrot) is very popular in Germany and Nordic countries.
It is crunchy, earthy, full of flavor, and has very good macros.
This bread not like any other keto breads.
It is easy to make and without hard-to-find ingredients.
One slice of 50 grams with only 2 grams of carbohydrates is very filling.
This recipe can be also used for crackers (Knäkebrot) if cutting the bread into thin slices and bake until crispy.
Another way to make crackers is to spread the whole mixture on a baking tray, score the crackers and bake on 170°C (on air assisted) for about 80 minutes.
Keto Vegan Crispy Bread And Crackers
Servings: 23 (of 50g)
• Ingredients:
200 g / Almond Flour
200 g / Sunflower Seeds*
50 g / Walnuts (coarsely chopped)
80 g / Chia Seeds
80 g / Golden flaxseed meal
30 g / Sesame seeds
20 g / Psyllium husk
12 g / Baking powder
1 tsp / Salt
30 g / Tahini or coconut oil
1 Tbsp / Apple cider vinegar
400 - 450 ml / Hot water
• Instructions:
1 Weigh the dry ingredients and mix well in a bowl.
*Note:
• You can replace part of the sunflower seeds amount with pumpkin seeds.
2 Add the tahini (sesame paste) or coconut oil and apple cider vinegar.
3 Finally, pour 400 ml of the hot water and mix with a silicone spatula or a wooden spoon.
4 Let the mixture rest for 15 minutes to set.
5 Add the rest of water if needed (the mixture should not be dry and crumbly)
6 During resting time, preheat the oven on 180°C (conventional).
7 Prepare a bread form with parchment paper.
8 Put the mixture into the bread form and press with your hands to avoid any air gaps inside.
Note:
• You can also bake this bread without a baking form, making a loaf shape by pressing the mixture with your hands.
9 Bake on the lower position of the oven for about 1 hour.
10 Then take the bread out of the form and continue baking for another 20 minutes.
11 Let the bread cool completely before slicing.
• Serve and enjoy!
Storage:
Store this bread in room temperature for 4 days, or 1 week in the fridge, or for about 1 month in the freezer.
Keto Crackers (Knäkebrot)
1 Preheat the oven on 70°C (fan assisted).
2 Slice the baked bread into thin slices (about 0.5 cm and 25 g).
It's easier to slice this bread the day after baking.
3 Arrange the slices of bread on a large baking sheet and sprinkle
with a pinch of salt (for extra flavor).
4 Bake for about 90 minutes, turning the slices on both sides in the middle of baking time.
5 After baking, let the crackers stay in the oven until completely cool and crunchy.
Another easy way to make crackers is to spread the whole mixture (before baking) on a baking tray, cut into cracker forms and bake on 170°C (air assisted) for 60-80 minutes.
Macros for 1 serving 50 g
Protein: 6.5 g
Carbohydrates (net): 2 g
Fat: 14 g
Energy: 174 Kcal
Any nutritional analysis (macros) is based on an estimate calculated by the "Cronometer" application for the ingredients of each recipe. Differences can arise for a variety of reasons, such as product availability and food preparation. There is no guarantee that this information will be accurate.
I am not a nutritionist. If you have strict dietary needs I always recommend using an online nutrition calculator to calculate your totals using your exact brands you're using in this recipe as values may vary per brand.
Always keep in mind that ingredient replacements can change the outcome of the recipe in terms of taste, texture, appearance and of course macronutrients.
According to the current copyright law (N.2121/93), the republishing of part or the whole text, photos or videos as well as the rest of the article of this recipe is prohibited without the written permission of the author. It is also prohibited to use the recipes for commercial or other reasons and to exploit them in any way, without the written permission of the author.