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
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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