This super simple recipe is not only quick and easy, but super tasty too!
Ingredients
50g sunflower seeds
50g pumpkin seeds
50g chia seeds
50g sesame seeds
50g rolled oats
100g buckwheat flour
100g wholemeal flour (or ground almonds if you want to make it gluten free)
200ml water
100ml olive oil
2 tsp salt
pepper to taste
Instructions
Cut two pieces of baking paper to the same size as your baking tray (you'll probably need more than one tray).
Heat the oven to 200C and preheat the baking trays
Mix all the ingredients together
Roll the mixture out between the two sheets of baking paper until it is as thin as you like (the thinner the better).
Score the mixture into strips
Keeping the rolled & scored mixture on the bottom paper, slide it onto a preheated baking tray.
Bake for 15 - 20 minutes until the crispbreads are golden and hardened to the touch.
Remove from the baking paper and snap into pieces.
Store in an airtight container. Enjoy!