Gluten-Free Multiseed Crispbread, beet hummus recipe

Gluten-Free Multiseed Crispbread served with Beet Hummus. Photo by Krista Keltanen

With a backdrop of colorful leaves, Länsivierto sets a festive forest-themed table in the garden with a white table to create a serene canvas for fall colors. “The color of beets injects vibrancy during the chilly time of year, not to mention all the health benefits they offer,” says Sanna Länsivierto.

Gluten-Free Multiseed Crispbread Recipe


  • ½ cup sesame seeds
  • ½ cup unsalted sunflower seeds
  • ½ cup flaxseeds
  • ¼ cup chia seeds
  • 1 cup boiling water
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • Chopped fresh rosemary to taste (3 to 5 sprigs)
  • Coarse salt to garnish


  1. Mix the seeds and boiling water, and leave to stand for 25 minutes.
  2. Preheat oven to 350°F.
  3. Add oil, 1 teaspoon salt, and rosemary to seed mixture. Spread on a baking sheet as thinly as possible. Sprinkle with salt flakes. Bake at 350°F for about 50 minutes, until crispy, rotating pan every 15 minutes. Cool, and break into pieces.

Recipe and Styling by Sanna Länsivierto

More of Länsivierto’s Autumn Celebration