These healthy crispbreads make such a good breakfast or evening snack.
Here is the recipe, enjoy!
- 1 2/3 cup (150 g) oats
- 2 cups (200 g) medium or dark rye flour
- 1/2 cup (60 g) sunflower seeds
- 1/2 cup (60 g) linseeds/flaxeeds
- 1/2 cup (50 g) pumpkin seeds
- 1/2 cup (80 g) sesame seeds
- ½ tsp salt
- 1 tbsp honey
- 3 cups (700 ml) water
Preheat the oven to 300 ˚F/150 ˚C.
Put all the ingredients into a bowl and stir well.
Place a sheet of baking parchment on your work surface.
Place one third of the mixture onto the baking parchment, cover with another sheet and carefully roll out until very thin.
Place on a baking tray and remove the upper layer of baking parchment, Cut the rolled-out mixture into 12 equally sized crispbreads, you can use a pizza slicer for this.
Repeat with the remaining two parts of the mixture.
Bake in the preheated oven for about 40 minutes, I use the fan setting here to be able to cook all tree trays at once.
When the time is up, leave the oven door ajar and bake for 10 more minutes. Close the oven door and bake for another 10 minutes.
It’s very important to spread the mixture to an even layer. If not the crispbreads will be burnt in some places while still raw and soft in other places. If some of them are still soft, just take out the ones that are done and return the still soft ones to the oven and bake until crisp.
The crispbreads are now ready to serve.