If you think crispbreads are boring, then think again, they are the perfect crunchy base for a wealth of exciting sweet and savoury ingredients. Having been challenged by Sigdal to develop some crisp bread inspiration, I went all out to create some pimped up toppings. Banoffee pie gluten free oat crisp bread anyone? or how about minted pea, shichimi togarashiroastedsquash, ume pickled cucumber and nori sprinkle on top spelt and pumpkin seed crispbreads? Sigdal produce the most amazing Norwegian style crispbreads. Crispsbreads sometimes receive a bad rap, they can be dry, tasteless and cardboardy, however Sigdal’s are on a diiferent level. They contain a variety of grains and seeds and are a good source of protein and fibre and don’t contain any nasty additives. Best of all they are vegan, taste great and are a delicious and healthy alternative to bread.
I decided not to use my crispbreads as a quick snack or easy breakfast, but as the centrepiece to a vegan brunch. I had so much fun testing different flavour combinations, that I ended up with more than I planned. Here are seven of my favourite, four savoury inspired by different world cuisines and three sweet, taking inspiration from classic desserts. I tried to keep the sweet toppings fairly healthy, with minimal added sugar. I used Sigdal’s gluten free oat, rye and spelt, herb and sea salt and spelt and sunflower seed crispbreads. One note, feel free to mix and match the crispbreads with each recipe (I have recommended the variety I used), however I would reserve the herb and sea salt for savoury toppings.
For more information about sigdal’s products and for more inspiration visit http://www.sigdalbakeri.no /fi
Savoury:
Roasted tomato, asparagus and vegan pesto
Drizzle vine cherry tomatoes with a little olive oil, season before roasting in the oven at 180 degrees c. for around 20 -25 minutes, or until they have begun to caramelise. Meanwhile steam your asparagus until just tender, before refreshing in ice cold water. Spread Sigdal’s Herb and Sea Salt crispbreads with vegan cream cheese/ oat spread before topping with an asparagus spear and some of the roasted tomatoes. Sprinkle with some crushed pumpkin seeds and a drizzle of vegan pesto (find my pesto recipe here)
Spiced grilled corn, coriander and avocado
Rub corn cobs with oil and season with fajita spice (or a mixture of oregano, cumin, chilli, paprika and garlic, grill until slightly charred and tender. Slice corn off the cob in wide strips. Spread Sigdal’s Herb and Sea Salt crispbreads with vegan cream cheese/ oat spread before topping with sliced avocado, some of the grilled corn and a sprinkle of chopped coriander and a few chilli flakes.
Minted pea, shichimi togarashiroastedsquash, ume pickled cucumber and nori sprinkle
Toss chunks of butternut squash in a little oil and season with salt and shichimi togarashi (Japanese seven spice). Roast in the oven for 25 – 35 minutes at 180 degrees c., until tender and beginning to caramelise at the edges. Meanwhile cut thin strips of cucumber with a vegetable peeler and toss through a little ume plum vinegar, set to one side to pickle. Next add a few handfuls of defrosted frozen peas, a good glug of olive oil, a squeeze of lemon, salt and pepper and a sprig of mint into a food processor. Pulse into a chunky paste. Spread Sigdal’s Spelt and Pumpkin seed crispbreads with some of the pea mixture, before topping with some of the squash chunks, the pickled cucumber and a dusting of nori sprinkle.
Smashed butter beans with pan friedSavoy cabbage andmicro greens
Add a couple of table spoons of olive oil to a pan over a medium heat. Add butter beans, a sprinkling of chilli flakes and season well. Fry the beans slightly until beginning to crisp a little. Turn off the heat and crush the beans a little with the back of a spoon. In a separate pan, fry thin strips of Savoy cabbage in a little oil, until just tender, but still crisp. Spoon some of the bean mixture onto Sigdal’s Spelt and Pumpkin seed crispbreads and top with the cabbage and some microgreens.
Sweet:
Banoffee Pie
Add pitted medjool dates to a food processor. Blend into a paste, adding a little coconut milk to loosen the mixture up a little. Add a pinch of salt and a little vanilla extract, before giving the mixture a final blend. Smooth some of the date ‘toffee’ onto Sigdal’s Rye and Spelt crispbreads before topping with chopped banana, oat whipped cream and a sprinkling of chopped pecans and vegan friendly chocolate.
Strawberry and Oreo Cheesecake
Mix vegan cream cheese with the seeds from a vanilla pod or a little vanilla extract. Smooth onto Sigdal’s Gluten free Oat crispbreads, before topping with chopped strawberries and Oreo biscuits. Finish off with a few mint leaves.
Raspberry topped chocolate mousse
Whisk 2 dl of oat whipping cream until thick. Add 80 g of melted vegan friendly dark chocolate and whisked together to form your chocolate mousse. I used Planti oat cream which creates a nice thick mousse. Spoon onto Sigdal’s Gluten free Oat crispbreads and top with fresh raspberries and a little chopped chocolate.
This is a paid collaboration with Sigdalbakeri
