Gourmet crispbread

Ingredients for 1 servings:

• 250 g spelt (spelt flour)
• 250 g spelt flakes
• 140 g sesame seeds, roasted
• 50 g sunflower seeds or pumpkin seeds
• 50 g almonds or nuts, ground
• 6 tbsp oil (rapeseed oil)
• 2 tsp salt
• 375 ml water, cold

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Mix the ingredients into a dough and spread half of the dough onto each of two baking sheets lined with baking paper. If the dough is too sticky, moisten the rolling pin with a little water and roll it out to an even thickness. Use a dough scraper or a knife to press the edges into the dough to create the outlines of the slices. Once cooled, all you need to do is break off the pieces and place them in a lunch box. Preheat the oven to 250°C and bake the crispbread for about 7 minutes at 250°C, then reduce the temperature to 200°C and bake for a further 20-25 minutes. Allow the finished crispbread to cool on a rack.