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Wholegrain seed crispbread No. 7

updated

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Ingredients for 1 servings:

  • 100 g wholemeal spelt flour or wholemeal wheat flour)
  • 100 g oat flakes or spelt or mixed flakes)
  • 80 g sunflower seeds
  • 50 g seeds of your choice, e.g. sesame, chia or flax seeds
  • 1 tsp, leveled salt
  • 2 tbsp oil, high-quality, e.g. linseed, olive or sunflower oil
  • 400 ml water

Instructions

Working time approx. 10 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 5 minutes

grainy snack

Mix all ingredients and let it sit for 10 minutes, then spread a thin layer on a baking sheet lined with parchment paper. Preheat the oven to 170 degrees Celsius (350 degrees Fahrenheit) and bake the crispbread for 15 minutes. Remove briefly and pre-cut the pieces, then return to the oven and bake for another 30-35 minutes. Then immediately cut into pieces and let cool. Store in a dry tin.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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