low carb crispbread (vegan, oil free)

low carb crispbread vegan

(this post contains affiliate links which help fund this blog but at no cost to you)

 

I’m absolutely crackers over this low carb crispbread!

When I grabbed a package of crispbread from Trader Joe’s a couple of months ago, it was love at first bite and I knew I had to try and re-create it at home. To be honest, I wasn’t sure if I could do it, but was ecstatic with the results the first time I tried it.

Why all the excitement?

When I cleaned up my diet by going plant-based, one of the interesting “side effects” was a desire to cutting back on my bread consumption. It was something I swore I’d never do (along with going vegan, cutting out added sugars, giving up cheese, eat Brussels sprouts… ), but I  lost interest in eating bread, crackers and any heavily wheat-based foods, except for the rare occasion.

It’s like my body naturally began to recognize the difference between eating foods that are fillers and foods that are fuel.

Buuuut, the one thing I miss about crackers especially, is their perfect snackability for a quick pick-me-up or to satisfy a craving in-between meals.

Which is why I love this low carb crispbread!

It gives you all the benefits of a cracker but without the empty calories and carbs. It’s also incredibly easy to make and I worked the kinks out of the baking process to give you perfectly crispy crispbread every time. (Hint: using a pizza wheel, flat baking sheet and parchment paper.)

 

 

The health benefits:

  • Combined the seeds in this low carb crisp bread give you these nutrients: Omega-3 fatty acids, lignans, calcium, copper, potassium, iron, magnesium, maganese, zinc, folate, phosphorous molybdenum, selenium and vitamins B1, B2, B6, E & K.
  • All of these seeds provide a hearty helping of plant-based protein and fiber
  • Zero oils makes it heart healthier and is easier on the waistline
  • Since the oat bran is whole grain, it’s fuel, not a filler.

 

 

So, go ahead, make a batch! What are you waiting for?!!

 

Oh.

 

The recipe. Right. 😉

low carb crispbread
Prep Time
10 mins
Total Time
40 mins
 

An easy to make snack that is light on the carbs and heavy on the nutritional impact. So you can fuel your body and not just fill it up.

Course: Appetizer, Snack
Keyword: cracker, low carb crispbread, snack, vegan
Ingredients
  • 1/4 cup sesame seeds
  • 1/2 cup sunflower seeds
  • 1/4 cup whole flax seeds
  • 1/4 cup pumpkin seeds
  • 2 tbsp chia seeds
  • 1 tbsp ground flax seed
  • 3/4 cup oat bran
  • 1/4 tsp salt
  • 1 tsp oregano
  • 1/2 tsp thyme
  • 1/2 cup + 1 tbsp water
Instructions
  1. Preheat oven to 350 degrees F.

  2. Add all dry ingredients to mixing bowl and stir to combine. Add water and mix until everything is evenly moistened. Let it sit for 5 minutes.

  3. Spread a layer of parchment paper over a large baking sheet (a flat one is best vs a jelly roll pan). Spread crispbread mixture over the paper so it's in the middle and down the length of the pan and place another sheet of parchment paper over top (the crispbread mixture should now be "sandwiched" between the parchment).

  4. Using a rolling pin, carefully press and roll the crispbread mixture, pushing it towards the outer edges of the pan until it is very flat and thin and covers most of the pan.

  5. Remover the top layer of parchment and cut the crispbread "dough" into desired cracker sizer (square or rectangle). A pizza wheel is best for this.

  6. Place the baking sheet in the oven for 13 minutes, remove and recut the crackers then turn each over individually to bake the other side. Return to the over for another 13 minutes.

  7. Remove from oven and check each crispbread section for doneness. Depending on your climate and how thinly you rolled the crispbread, you may need to add on additional baking time. The crispbread should be completely dry with only slightly toasted edges. You may need to remove some of the crispbread (usually the pieces from the outer edges) before returning the remaining batch to the oven for additional drying time of 2-3 minutes. If more drying time is needed, return the pan to the oven, turn it off, close the door and let it finish crisping while the oven cools.

 

mocha hazelnut torte (vegan, added sugar free, no bake, gluten free, paleo)

I can’t decide which I like better: chocolate + coffee or chocolate + hazelnuts. Hmmmm….

If you had to pick one, what would you choose? (Tell me in the comments.)

Fortunately, we don’t have to choose one over the other because I’ve brought both together is this mocha hazelnut torte! It’s a dessert that looks decadent, but contains only whole food, added sugar free ingredients, so it’s a recipe that loves your body back.

Ever since I detoxed from sugar a few years ago, I’ve been on a mission to have my cake and eat it too…just without the added sugars which keep you hooked on the very thing that brings your energy levels down and anxiety up. Thanks to dates, stevia and few other tricks, it’s made this mission much easier and I’m excited to share the results with you in my recipes.

This mocha hazelnut torte is incredibly easy to whip up and I even have a pro tip for you for easily removing those pesky hazelnut skins which would make the crust bitter. Check out the tip here over at Will Cook for Friends. It’s seriously so ridiculously easy that you’ll probably do a happy dance in your kitchen. Or at least in your head.

Because my husband and I aren’t dedicated coffee drinkers, I’ve never learned to make a good pot of coffee and don’t keep coffee in the house (shocking, I know), so I relied on Trader Joe’s Coconut Cold Brewed Coffee Concentrate for the body of the torte. If you don’t have a Trader Joe’s near you and can’t find an equivalent, here’s a cold brew coffee recipe by Wellness Mama or see the “Shop the Recipe” section at the end of the post for a link on where you can buy it online.

But let’s dig in to the recipe, shall we?

 

Mocha Hazelnut Torte

Chocolate, coffee and hazelnuts come together in this easy, no bake dessert recipe that is free of added sugars so it loves your body back whether you have one slice...or two

Course: Dessert
Author: Andrea Anderson
Ingredients
For the crust:
  • 1 cup hazelnuts, skins removed
  • 1/4 + 2T cup cocoa powder (fair trade is best)
  • 2 scoop 100% pure stevia powder
  • 1/4 tsp salt
  • 1/2 cup date paste*
For the filling:
  • 2 avocados, peeled and pitted
  • 1.5 cups cocoa powder (fair trade is best)
  • 1.5 cups date paste*
  • 2 15 oz. cans full fat coconut milk
  • 1/2 cup cold brew coffee concentrate
  • 4 tsp vanilla
  • 6 scoops 100% pure stevia powder
  • 1/4 tsp salt
Instructions
For the crust:
  1. Add all ingredients to a food processor or blender and mix until thoroughly combined and the mixture easily holds together when pinched between your fingers. Pour into a 9" spring form pan and press firmly to form the crust.

For the filling:
  1. For one of the cans of coconut milk, make sure the fat has separated from the liquid by chilling it in the fridge overnight.

  2. Depending on the size of the bowl of your food processor or blender size, you may need to do the filling in two equal batches  to ensure everything mixes thoroughly.

  3. First combine the avocado, cocoa powder, date paste, vanilla, stevia, salt and one can of coconut milk.

  4. With the other can, remove the fat and then add it to the other filling ingredients along with the coffee concentrate. Mix until thoroughly combined, scraping the bowl a couple times to make sure everything is well blended and very smooth.

  5. Pour the filling onto the crust, cover with foil and chill for at least four hours before serving. It's best if kept refrigerated. Decorate with hazelnuts or fresh fruit if desired.

Recipe Notes

RECIPE NOTES: *If you can't find date paste, you can make your own by soaking 3/4 cup of Medjool dates in warm water for 1-2 hours and then blending until smooth to make about 1/2 cup of date paste. In this case, it's best to buy Medjool dates with the pits still in them and simply remove the pits just before using. Multiply quantities of dates as needed to make enough date paste for your recipe.

 

 

 

(contains affiliate links which help fund this blog at no cost to you 🙂 )

  • Click here for my favorite food processor
  • Date paste: I usually buy mine at a local Mediterranean/middle eastern store. If you don’t have one near by, you can make your own using Medjool dates (see Recipe Notes) Happily, Aldi has been carrying Medjool dates lately, but you can also find them here.
  • Cocoa powder: for fair trade cocoa powder which helps support farmers at fair wages, Equal Exchange is an excellent brand with a very rich cocoa flavor. I got mine at Whole Foods, but you can also find it online here.
  • Trader Joe’s coconut cold-brew coffee concentrate can also be found online here.
  • Pure stevia: It’s critical to use 100% pure stevia with no additives or fillers (see this post). I get mine at Trader Joe’s, but try the NOW BetterStevia™ Organic Zero Calorie Powdered Sweetener — 1 oz brand here. Even though it appears pricey, a little goes a looong way, and my container lasted me for several years! This link will save you $5 on your order…comment or message me if you want to know which products I stock up on to get the free shipping