This is a super simple and gluten-free home-made crispbread, full of different kinds of seeds. It’s the perfect snack or just serve it to dinner.
Ingredients
(1 oven plate)
- 1 dl sesame seeds
- 1 dl pumpkin kernels
- 1 dl solo cores
- 1 dl corn flour
- 1/2 dl whole flaxseed
- 1/2 teaspoon salt
- 1/2 dl olive oil
- 2 dl boiling water
Do this
- Put the oven at 150 ° C or 300 F
- Place a baking sheet on a plate, about 30×40 cm.
- Mix all dry ingredients and stir in oil and water. Allow to swell for about 15 minutes.
- Spread the batter thinly on the plate. Bake in the middle of the oven for about 1-1½ hours. Lay on a grid and allow to cool.
Break into pieces and serve with tapenade, hummus or butter.
Free from eggs, gluten, lactose, milk protein and soy protein.
