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  • Steph Van de Pette

Super seedy crisp breads

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!

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