Low carb crispbread à la Fantasy-Sonja

Ingredients for 1 servings:

• 3 tbsp chia seeds
• 18 tbsp water, cold, for the chia seeds
• 175 g seeds (salad seed mix)
• 50 g almond flour, dark
• 10 g coconut flour
• ¼ tsp salt
• 120 ml water for the dough

Instructions

Working time approx. 15 minutes; Rest time approx. 2 hours 15 minutes; Cooking/baking time approx. 1 hour; Total time approx. 3 hours 30 minutes

To make the chia gel, mix the chia seeds with the 18 tablespoons of water. Then chill the mixture to allow the seeds to swell. After about 2 hours, a gel-like mass will form. Now stir together all the ingredients and let them swell for 15 minutes. Then spread a thin layer on a baking sheet lined with baking paper. In the meantime, preheat the oven to 180°C (top/bottom heat). Using a small spoon or a pastry wheel, divide the dough as desired. This creates predetermined breaking points, which will make it easier to separate the cooled crispbread later. Bake at 180°C (350°F) for 60 minutes, longer or shorter depending on the thickness. Remove the finished crispbread from the oven and let it cool. You can then easily break it apart along the predetermined breaking points.