Ingredients
- 1 dl sunflower seeds
- 1 dl pumpkin seeds
- 1 dl sesame seeds
- 1 dl flax seeds
- 1 dl oats
- 1 dl whole wheat flour
- ½ tsp salt
- 3 ¾ dl water
Method
- Preheat the oven to 160 degrees celsius on hot air.
- Mix all the ingredients together (feel free use whichever seeds or flours you like).
- Spread the mixture across two baking tray lined with parchment paper (1 serving makes about 1.5 full baking trays, so you'll probably need two). Squeeze the mixture out as thinly and evenly as possible.
- Bake both trays in the oven at the same time for about 20 minutes. Take them out of the oven to divide them into crispbreadas with a pizza cutter. Place them back in the oven, making sure to change places between the trays. Bake for another 20 minutes.
- Remove and change every 20 minutes until the crispbreads have been inside for about 1 hour. If they have not acquired a golden brown color along the edges, they should stand a little longer.
- Cool the crispbreads on a rack, and store in an airtight container at room temperature.
