Crispbread with seeds, very simple

Ingredients for 4 servings:

• 200 g spelt flour
• 150 g salad seed mix
• 100 g sesame, light
• 50 g flaxseed
• 10 g salt
• chili powder
• pepper
• Paprika powder
• 60 g sunflower oil
• 300 ml water, boiling

Instructions

Working time approx. 5 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

This crispbread is super easy to prepare and is a great healthy (not low-calorie!) and vegan alternative to chips or other snacks.

Mix the dry ingredients in a bowl. Instead of the salad seed mix, you can also use 150g of any seeds or chopped nuts; the amount is important. Adjust the spices to taste. Thoroughly mix the mixture with 60g of neutral cooking oil. If you only want to use the bread for snacking, you can experiment with flavored oil. Pour 300ml of boiling water over the mixture, mix thoroughly, and let it stand for 10 minutes. Then roll out the dough in portions very thinly between two sheets of baking paper and bake at 150°C (fan oven) for 25-45 minutes (depending on the desired degree of browning). After 25 minutes, the crispbread will still be slightly crumbly, and after 45 minutes it will be nicely crispy and browned. Tip: If you add 150g of finely chopped dried fruit to the mixture and replace the salt with sugar, you can also bake delicious muesli bars. To do this, simply roll out the dough thicker (approx. 1 cm), the baking time is the same.