Seeded crispbread recipe packed with mixed seeds and a softer texture than crackers. Easy to make, very healthy and tastes great too! Perfect to serve with cheese, dips, soups or just on it's own. Keeps really well - up to 7 days stored in a jam jar.
2 large baking trays oven wide or use 3-4 smaller baking trays
Ingredients
450gramsof mixed seeds sesamepumpkin, sunflower, linseed or any others that you fancy
280gramsflour Any plaincake flour or low gluten flour, such as wheat free sprouted flour wholemeal, spelt or rye flour
115gramsporridge oats use gluten free if you like
250mlwater or use milk or buttermilk or any dairy free milk
125mloil Coconut oil or sunflower or vegetable oil
1teaspoonof baking powder
1 1/2teaspoonof salt Start with 1 teaspoon for your first batch and then decide if you need more or less for the next one
Instructions
Mix all the dry ingredients first, then mix in all the wet ingredients. Yes, it really is that simple!
It will form fairly stiff dough, but that exactly what you want. Don't over mix it.
Divide into about three parts and roll each piece of dough between 2 sheets of non-stick baking parchment. This is the easiest way to roll out the dough, without the parchment you will really struggle and the dough is going to stick everywhere. Don't add any more flour, otherwise the crispbread will be quite tough.
Roll out to about £1 coin thickness (about 6 mm) and cut to shapes you like (squares or rectangles work well), leave the dough on the bottom baking parchment and prepare the rest of the dough in the same way.
Bake for about 20 minutes on 200C (or 180 fan or 350 Fahrenheit) in preheated oven. This might look initially too long, but it's just about right! If you notice that your crispbread is browning too quickly lower the temperature a little.
Remove from the baking tray to cooling rack and enjoy when it's cool enough to handle.
Notes
This recipe makes a good supply of crispbread for 4 people family. If you'd like a smaller amount, just half all the ingredients in the recipe.