Flourless Crispbread with Hemp Seeds
A truly unusual, savory cabbage crispbread. This flourless crispbread with hemp seeds is made from cauliflower! Just like regular flour-based crackers, it's perfect for appetizers, breakfasts, sandwiches, and snacks.
Tilda Montmartre
Recipe author
Flourless Crispbread with Hemp Seeds
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 27 %
4 g
Fats 40 %
6 g
Carbohydrates 33 %
5 g
74 kcal
GI:
100
/
0
/
0
- Trim the cauliflower, cut it up, and boil until soft. Let it cool. 2. Meanwhile, preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper. 3. Combine the butter, minced garlic, and parsley in a heatproof bowl and melt over a water bath (double boiler), stirring well as it melts. 4. Squeeze the cooled cauliflower thoroughly to remove the liquid, then mash it. 5. In a bowl, combine the cauliflower, hemp seeds, eggs, sea salt, and pepper, and work it into a dough. 6. Roll the dough out thinly onto the baking sheet. Brush the top with the garlic butter. 7. Bake for about 25 minutes, until golden. Let cool slightly, then cut into crispbreads of whatever shape you like. Enjoy!
Caloric content of the products possible in the composition of the dish
- Garlic - 143 kcal/100g
- Cauliflower - 28 kcal/100g
- Ground black pepper - 255 kcal/100g
- Parsley greens - 45 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Chicken egg - 80 kcal/100g
- Sea salt - 0 kcal/100g
- Hemp grain - 373 kcal/100g
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