Summary
| Prep Time | 20 mins |
| Cook Time | 1 hr |
| Total Time | 1 hr 20 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
Ingredients- 200 g corn flour
- 100 g sunflower seeds
- 100 g sesame seeds
- 50 g flaxseed
- 50 g pumpkin seeds
- 1 teaspoon salt
- 80 ml rapeseed oil
- 250 ml water, hot
- Sea salt for sprinkling
Print Recipe
Pin Recipe Instructions
- Mix all ingredients from corn flour to rapeseed oil. Pour 250 ml of hot water over it and make a dough out of it. Cover 3 baking sheets with parchment paper and distribute the dough evenly on them.
- Using a foil (cut open the 3 liter freezer bag), roll out the dough very thinly or press it flat with your hands and foil. Sprinkle some sea salt on top. Bake all 3 baking trays at the same time at 150! C fan oven for about 1 hour until everything is lightly browned.
- After cooling, break into pieces and store in a can.
- The crispbread is more suitable for nibbling in between meals or while watching TV. It is a little too thin to cover.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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