Nooch Crispbread
Serves: to share
Cooking: 60 mins
Here’s a tasty, crunchy nooch crispbread recipe — savoury, cheezy, and perfect for snacking or dipping.
Recipe tip: Our version is vegan and gluten free. You can modify it as you like.
What you’ll need:
250g oats (or oat flour)
175g mixed seeds (e.g. sunflower, pumpkin, sesame, flax)
3 tbsp of our nutritional yeast “nooch”
1 tbsp olive oil
½ tsp salt
½ tsp garlic powder (optional)
1 tsp smoked paprika (optional)
Water, enough to bind the ingredients into a spreadable mic
How to do it:
Preheat oven to 160°C (fan 140°C). If using whole oats, blend into a rough flour.
Combine oats, seeds, nooch, salt, and spices. Add olive oil and water, stir until you get a thick, spreadable mixture.
Let it sit for 5–10 minutes (helps seeds absorb water).
Line a baking tray with parchment paper. Spread the mixture very thinly (this is key for crispness). Score into cracker shapes with a knife.
Bake for 30–40 minutes, until firm and golden.Let cool completely — they’ll crisp up more as they cool.
Variations
Add rosemary or thyme for a herby version
Sprinkle chilli flakes for heat
Use buckwheat flour instead of oats for a nuttier taste
Serve with hummus, avocado, or vegan cheese
Products used:
