Sunflower & Sesame Seed Crispbread

This is a simple recipe which is really easy to make. This crispbread makes a tasty alternative to bread and is delicious with Brie or Camambert cheeses,  or simply just on it’s own with real dairy butter.

Photo by Herman Paulsen

Ingredients (makes approx 15 crispbreads):

• 200g Oats
• 100g Sesame Seeds
• 100g Sunflower Seeds
• 100g Rye Flour (or other good coarse flour)
• 300ml Water
• 10g Salt

Rolling out the dough

Method:

1. Pre-heat the oven to 160c.
2. Blend all the dry ingredients well in a large bowl.
3. Add the water and mix well.
4. Divide the mixture onto 2 “flat or shallow”  baking trays lined with greaseproof paper.
5. Place another sheet of greaseproof paper over the top of the mixture and start to spread it out by using your hands, then a rolling pin to get it thin and smooth (see photo).
6. Remove the layer of greaseproof paper from the top of the mixture.
7. Bake in the bottom of an oven (no fan) for around 45 minutes, switch off the oven and keep the crispbread in the oven for a further 30 minutes.
8. Remove the crispbread from the oven, leave to cool slightly then  remove the greaseproof paper from under the crispbread.
9. Cut up into shapes then serve.