This is a super simple and gluten-free home-made crispbread, full of different kinds of seeds. It’s the perfect snack or just serve it to dinner.
(1 oven plate)
1 dl sesame seeds
1 dl pumpkin kernels
1 dl solo cores
1 dl corn flour
1/2 dl whole flaxseed
1/2 teaspoon salt
1/2 dl olive oil
2 dl boiling water
Put the oven at 150 ° C or 300 F
Place a baking sheet on a plate, about 30×40 cm.
Mix all dry ingredients and stir in oil and water. Allow to swell for about 15 minutes.
Spread the batter thinly on the plate. Bake in the middle of the oven for about 1-1½ hours. Lay on a grid and allow to cool.
Break into pieces and serve with tapenade, hummus or butter.
Free from eggs, gluten, lactose, milk protein and soy protein.