Crispbread made from seeds, gluten-free

Preheat the oven to 180° fan. Place a bowl on a kitchen scale and weigh and mix the following ingredients in it:

80 g sunflower seeds
40 g sesame seeds
40 g linseed
20 g chia seeds
20 g hemp seeds
40 g corn or potato starch
50 g sweet lupin flour
10 g psyllium husks

50 g vegetable oil
160 g hot water
Salt to taste.

Add oil and hot water, leave to soak for 30 minutes.

Spread the mixture evenly on a baking tray lined with baking paper.
spread – a spoon or rolling pin can help here. The
Now pre-cut the rolled out dough. Bake for 15 minutes until golden
If discoloration occurs, remove the tray from the oven to cool the crispbread.
turn. Bake for a further 15 minutes. Leave to cool on the tray and
then break apart.

Alternatively, the crispbread can also be baked in a cast iron pan or on an oven stone.
The turning step can be omitted here.

Alternative options: The ingredients for the crispbread can be any
can be varied. A ratio of 200 g
grains/seeds to 100 g of flour.