Summary

Ingredients

• 3 tablespoon chia seeds
• 18 tablespoons cold water for the chia seeds
• 175 g seeds (salad seeds mix)
• 50 g almond flour, dark
• 10 g coconut flour
• 0.25 teaspoon ¼ salt
• 120 ml water for the dough

Print Recipe Pin Recipe

Instructions

1. For the chia gel, mix the chia seeds with the 18 tablespoons of water. Then chill the mixture so that the seeds can swell. A gel-like mass has formed after about 2 hours.
2. Now mix all the ingredients together and leave to soak for 15 minutes. Then spread thinly on a baking sheet with parchment paper.
3. In the meantime, preheat the oven to 180 ° C top / bottom heat.
4. Use a small spoon or a rolling pin to divide the dough as you like. This creates predetermined breaking points and you can later separate the cooled crispbread.
5. Bake at 180 ° C for 60 minutes, longer or shorter depending on the thickness.
6. Take the finished crispbread out of the oven and let it cool down. Then you can easily break it apart at the predetermined breaking points.