crispbread

Ingredients for 1 servings:

• 70 g sunflower seeds
• 60 g oat flakes, wholegrain
• 40 g sesame seeds
• 40 g flaxseed
• 30 g pumpkin seeds
• 15 g chia seeds
• ½ tsp sea salt
• 250 ml water, boiling

Instructions

Working time approx. 20 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 35 minutes

vegan, simple

Mix all the dry ingredients in a bowl, pour over the boiling water, and mix well. Let the mixture rest for 15 minutes. Preheat the oven to 180°C (top/bottom heat) or 160°C (fan oven). Spread the grain porridge as thinly as possible onto a baking sheet lined with baking paper. This requires a bit of patience. I use a cake server, which I repeatedly moisten with water. Then place the sheet in the oven for 10 minutes. After 10 minutes, remove the sheet from the oven and use a pizza cutter to cut the dough into pieces of your choice. Then bake for another 40-50 minutes, depending on the thickness of the dough. Once cooled, the bread will keep for about two weeks in an airtight container.