Crispbread to Crunch

by Editorial Staff

Summary

Prep Time 20 mins
Cook Time 1 hr
Total Time 1 hr 20 mins
Course Baking
Cuisine European
Servings (Default: 1)

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
Crispbread to Crunch
Crispbread to Crunch

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.

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