Low FODMAP Knekkebrød Recipe

 Ingredients:

• 100 g gluten-free flour
• 50 g oat meal (gluten-free)
• 50 g almond flour
• 25 g corn meal
• 25 g potato flour
• 50 g thin-sliced almonds
• 50 g pumpkin seeds
• 2 tbsp chia seeds (optional, for extra crunch and fiber)
• 1 tsp salt
• 1 tsp sugar (optional)
• 2 tbsp olive oil (or other oil of choice)
• 1 egg
• 150 ml water

Instructions:

1. Preheat oven to 160°C (320°F).
2. Mix dry ingredients: In a large bowl, combine gluten-free flour, oat meal, almond flour, corn meal, potato flour, thin-sliced almonds, pumpkin seeds, chia seeds (if using), salt, and sugar.
3. Add wet ingredients: Stir in olive oil, egg, and water. Mix well until the dough comes together. It should be sticky but not too wet.
4. Spread the dough: Line a baking sheet with parchment paper. Spread the dough out thinly and evenly over the parchment paper using a spatula or the back of a spoon. Aim for about 3-5 mm thickness.
5. Score the dough: Use a knife to gently score the dough into rectangles or squares before baking. This will make it easier to break the knekkebrød after baking.
6. Bake: Place the tray in the preheated oven and bake for about 45-50 minutes, or until the knekkebrød is golden and crisp.
7. Cool: Once baked, remove from the oven and allow it to cool completely on a wire rack. Once cooled, break along the scored lines.
8. Store: Store in an airtight container for up to a week.

Enjoy your crunchy, homemade low FODMAP knekkebrød! Perfect with a bit of lactose-free cheese or low FODMAP toppings.