Spiced Buckwheat Crispbread (#Vegan, #LowGL, #GlutenFree)

After a day yesterday of complete procrastination I have been completely the opposite today and totally focused on getting as much done as possible. That is usually the case where I will put things off until I find them really stressful and then I have a massive blitz and then I can go back to doing what I want to do again.

There was one exciting bit of news that I had and that is I now have a qualification in nutrition. I have quietly been working away learning what I can and now have officially completed a course in CfN Level 5 Nutritional Studies. It was really interesting to do and I managed to learn a lot while doing it.

For today I have prepared some really simple crispbread which is one of my favourite things to make as it is much quicker than other forms of bread and usually has a lower GL. One of the great things about this recipe is it is completely gluten free and using buckwheat flour has a lot of advantages, not least the fact it is minerals like magnesium and manganese.

I have mixed the flour in this recipe with coriander and cumin to keep them from being the regular boring flavour plus topping them with sea salt and sesame seeds keeps the flavours coming. They are perfect served with any dip but I actually had them with a Roasted Cauliflower Dip which can be seen in the background of the top image.

In terms of glycemic load these come in at about 3-3.5 per cracker which keeps them low on the GL scale. I know that many people who follow a low GL diet will often have 2 oat cakes and a dip or nut butter which can get a bit boring after a while. Try substituting your oat cakes for 2 of these buckwheat crispbreads and my Roasted Cauliflower dip or some hummus and it will inspire you again.

Spiced Buckwheat Crispbread

Makes 12

Prep Time: 15 mins

Cook Time: 15-20 mins

Total Time: 30-35 mins

Ingredients

130g/1 Cup Buckwheat Flour
1 tsp Cumin
1 tsp Coriander
2 tbs Olive Oil
1/2 tsp Sea Salt

1/2 tsp Sesame Seeds
60ml/1/4 Cup Cold Water

Instructions

1. Preheat oven to 200C/390F/Gas Mark 6 and cut 2 piece of greaseproof paper to size of a baking tray.

2. Combine the flour, cumin, coriander and half the sea salt in a bowl and pour in all of the liquid.

3. Mix together the dry and wet ingredients until you have a thick dough. It should hold together well but not be sticky, it is add a bit more flour and it is does not hold together then add a bit more water.

4. Press dough onto one sheets of greaseproof paper and then place the other one on top and roll dough out until it is about 2mm/1/16th in.

5. Transfer to baking tray and remove top sheet of greaseproof paper.

6. Use a sharp knife to mark out 12 squares and then brush with cold water and press in remaining salt and sesame seeds.

7. Bake in the oven for 15-20 minutes or until crisp and lightly browned.

8. Allow to cool completely before removing from greaseproof paper and serve with the dip of your choice.

Nutrition

These are high nutritious little crispbreads and are perfect for anyone that is looking to improve their health or to lose weight. The nutritional data is given per cracker.

Some of the highlights of this dish are:

• Estimated GI of only 50
• Estimated GL of 3.3 per cracker
• No cholesterol
• Low in sugar
• High in manganese
• High in magnesium