Crispbread to Crunch

Summary

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

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Instructions

1. 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.
2. 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.
3. After cooling, break into pieces and store in a can.
4. The crispbread is more suitable for nibbling in between meals or while watching TV. It is a little too thin to cover.