Description
Crispy, crispy crispbread – easy but so tasty. Perfect as a snack, for breakfast or as a little gift.
Ingredients
Scale
- 120 g whole grain flour (I used spelt)
- 120 g oat flakes
- 100 g sun flower seeds (peeled)
- 50 g sesame (I only had black one , but you can use white one of course as well)
- 2 Tb chia seeds
- 50 g flax seeds
- 3/4 TS kosher salt
- 2 Tb Olive oil
- 1/2 l water
Instructions
- Preheat the oven 170°C (circulating air)
- Mix all ingredients together in a bowl.
- Let sit for 15 minutes.
- Put parchment paper on two baking sheets and add a bit of olive oil to grease the paper.
- Bake for 10 minutes, than cut your bread in your desired shapes.
- Put it back to the oven, lower the temperature to 130°C and bake for approx. 60 minutes, until crisp.
- Let cool completely on a rack and store in airtight containers