I’m always incredibly pleased when I can find a really good breakfast alternative. Because despite of the fact that I truly love eating gluten-free oatmeal, crispy waffles or my gluten-free and vegan buns, but the truth is that I get too easily bored when it comes to flavors and eating. And yeah, the task to have something new every now and then is a bit difficult, because, you know, it has to be gluten-free, vegan, sugar-free and tasty too. And I don’t have time for complicated recipes (who does?). But now I have something, which fits perfectly into my diet, Peter can’t get enough of it either, so it really is an absolute hit! 😉 Ladies and gentlemen, let me introduce you these crispy, low-carb, vegan and gluten-free thin bread seed crackers:
The first time I tried something like these was when I lived in Sweden, the plain version is called knäckebröd, which means something like “crispy bread”. This time I wanted to try the version which has many seed in it, so I googled fröknäcke (which is the Swedish equivalent of thin bread made entirely of seeds), experimented with different recipes and than finally came up with this one. I’m quite satisfied with it, since it is delicious, filling, contains a lot of good fats and dietary fiber and one slice has only around 150 calories and 4,4 grams of carbohydrates in it. You can even decrease the number of carbohydrates to an absolute minimum if you use almond flour instead millet.
This recipe is just a guidance, you can experiment with any seed you like. It tastes great with vegetable spread, salsa, tahini, peanut butter, jam – the list is endless. Go and find you favorite version!
I’ve always been a huge fan of waffles, so it was out of question to exclude the gluten-free and vegan version from my recipe to-do list (or my life). I really enjoyed the journey from the first soggy, waffle-ish cookies to these healthy, crispy on the outside and fluffy on the inside waffles. It was a long trial and error process, but totally worth it. And besides we got to eat so many waffles we could, for breakfast, lunch and dinner too – a childhood dream came true! 🙂
These waffles are high-fiber, low in carbohydrates, they don’t contain saturated fats, gluten, dairy products, eggs, corn or sugar. I think this is the recipe which could pretty much work for any party: easy to make, fitting for all – adults and/or children – and perfect for people with food sensitivities or PCOS/insulin resistance.
Many of you wondered why I use ascorbic acid (alias vitamin C) in my recipes, so it felt right to write about this a bit more. First of all it’s because of the baking soda I use when baking. It needs acid for activation, and there are lots of alternatives one can choose from: a few drops of lemon juice, apple cider vinegar and much more – and I use ascorbic acid, because we have a huge stash of it here at home. My other reason is the following: I researched a bit and found out that ascorbic acid is a great ‘flour improver’ when it comes to baking, the end result will be softer and the dough will rise faster.
So it’s not an obligatory ingredient, you can easily replace it with apple cider vinegar or other alternatives, but it’s also worth give it a try. 😉
This gluten-free, vegan and whole grain buns recipe is the quickest and easiest one you can imagine. No need to spend hours in the kitchen or pray for the dough to rise, because these beauties don’t require special treatment. You’ll only need 10 minutes to prepare them and the rest is done, almost by itself. In this heat it’s not so likely anyone would want to spend some time in the kitchen – especially if the oven is invited to the cooking party. But trust me, this recipe is worth it.
These buns will be crispy on the outside, while soft and fluffy in the inside. After so many years now I can enjoy again the heartwarming scent of real buns, which won’t get dry after like 10 minutes. You can put them in the freezer and microwave them before eating – this way you won’t need to worry about how to manage to eat a healthy and quick breakfast anymore.
This recipe is one you’ll find yourself making over and over again. It’s fun to try variations. Add seeds. Or spices, whatever you like, just go for it! Last time I experimented with some dried tomatoes and thyme and it tasted incredible. 😉
Yes, it’s true!
The recipe includes only whole grain flours, so you can eat it with a clear conscience. The whole dough contains 168 g carbohydrates, which means that one bun has only 28 g carbohydrates in it! So they are not only gluten-free, milk-free, egg-free and corn-free, but those who suffer from insulin resistance or diabetes, can enjoy them too.
So here it comes. 🙂 You can save and/or print it, and if you try this recipe, let me know! I would highly appreciate if you could leave a comment and rate it.