Crispy Grain Crispbread
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 45 mins |
| Total Time | 1 hr |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 100 g cornstarch
- 4 tablespoon sesame seeds
- 2 tablespoon flaxseed
- 2 tablespoon sunflower seeds
- 2 tablespoon pumpkin seeds
- 3 tablespoon olive oil
- 1 teaspoon salt
- 0.5 teaspoon ½ paprika, hot pink
- Garlic granules
- Caraway seeds, ground
- 2 teaspoons black cumin
- 150 ml boiling water
Print Recipe
Pin Recipe Instructions
- Put all ingredients in a bowl and pour the boiling water over them, stir, let stand for 10 minutes. Should be a thick mush. If too runny, add a little starch.
- Line a baking sheet with baking paper, put the dough on top, cover with a layer of baking paper and only then roll out. I have such a small hand roller, it works great. It doesn`t work without paper because the dough sticks. So roll it out very thinly, enough for a sheet and cut as desired with a pizza cutter or knife. I cut narrow strips because we like to dip that.
- Bake at 150 degrees fan for approx. 45 minutes.
- The seeds can be varied depending on your taste
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