Homemade crispbread

Ingredients for 1 servings:

• 140 g sunflower seeds
• 140 g oat flakes, finely ground
• 90 g golden linseed or brown linseed
• 60 g hemp seeds, peeled, organic
• 4 tbsp tiger nut flour
• 4 tbsp psyllium husks
• 1 tsp salt
• 500 ml water, lukewarm
• 3 tsp honey, sugar or xylitol
• 3 tbsp coconut oil

Instructions

Working time approx. 30 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 1 hour 20 minutes; Total time approx. 5 hours 50 minutes

simply healthy

Heat the water, stir in the coconut oil until dissolved, add the sweetener, whether sugar, xylitol, or honey, and mix well – don’t let it get too warm. Gradually add all the dry ingredients and knead into a dough. Pour the mixture into a loaf pan (I lined it with moist baking paper) and let it rest for a few hours, at least 3 hours (I also like to let it rest, covered, overnight). The next morning, bake at 175-180°C for about 1 hour. Then let the bread cool, cut into equal-thick slices, and bake in the oven until it becomes crispy crispbread. The crispbread doesn’t keep for long, but it keeps well if you wrap it tightly.