Summary

Ingredients

• 250 g spelled (spelled flour)
• 250 g spelled flakes
• 140 g sesame seeds, toasted
• 50 g sunflower seeds or pumpkin seeds
• 50 g almond (s) or nuts, round
• 6 tablespoon oil (rapeseed oil)
• 2 teaspoons salt
• 375 ml cold water

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Instructions

1. Mix the ingredients into a dough and spread one half of the dough each on 2 baking sheets lined with baking paper. If the dough sticks too much, moisten the rolling pin with a little water and roll it out evenly thick. Press the later edges into the dough with a spatula or knife so that the contours for the slices are created. After cooling down, all you have to do is break off the pieces and put them in a lunch box.
2. Heat the oven to 250 ° C and bake the crispbread in it for approx. 7 minutes at 250 ° C, then switch down to 200 ° C and finish baking for 20-25 minutes. Let the finished crispbread cool on a wire rack.