Delicious & healthy glutenfree crispbread with seeds & sea salt

This crispbread is so delicious and quick to make. You can mix it up and use different seeds when you feel like it. You can use different seasoning as well, dried up thyme, sea salt, chili flakes etc. whatever you like. You can eat this for breakfast, with soup, with tapenade or just to eat it alone and for snack. This crispbread is saturating and really healthy thanks to all the different seeds. This crispbread will become an addiction once you´ve tried it This crispbread is so delicious and quick to make. You can mix it up and use different seeds when you feel like it. You can use different seasoning as well, dried up thyme, sea salt, chili flakes etc. whatever you like. You can eat this for breakfast, with soup, with tapenade or just to eat it alone and for snack. This crispbread is saturating and really healthy thanks to all the different seeds. This crispbread will become an addiction once you´ve tried it

Print Recipe

Delicious & healthy glutenfree crispbread with seeds & sea salt

Yum

Prep Time10 mins

Cook Time10 mins

Total Time20 mins

Course: Breakfast

Cuisine: international

Servings: 1 people

Calories: 450kcal

Ingredients

• 0,42 lb sesame seeds
• 0,42 lb pumpkin seeds
• 0,42 lb sunflower kernels
• 0,21 lb whole flaxseeds
• 0,21 lb black sesame seeds
• 0,42 lb yellow corn flour/cornmeal
• 0,84 lb boiling water
• 0,21 lb olive oil or canola oil
• 1/2 tsp salt
• Sprinkle with sea salt when it´s on the pan if you´re not using any seasoning (if you are using any seasoning blend it with the batter)

Instructions

• Start by boling water in a kettle and put all the seeds in a large bowl. Add the corn flour, salt. olive oil and water and blend all together. Let it sit for about 15 minutes.
  
• Start the oven and put the heat on 302℉. Put baking paper on a oven pan.
• Put the crispbread batter on the pan and spread out the batter evenly and thin on the pan. You can use a spatula to make it even and thin or whatever kitchen appliance you have to help you spread it out all over the pan. Sprinkle with some sea salt on the top.
• Put the pan in the middle of the oven for about an hour. The seeds on crispbread should look golden and crispy when it is done.
• Take it out when it is done and let it cool down. Break into pieces when cooled down and enjoy!