makes
1
prep
10 minutes
cook
45 minutes
difficulty
Easy
makes
1
serves
preparation
10
minutes
cooking
45
minutes
difficulty
Easy
level
Ingredients
- 125 g (4½ oz/1 cup) chia seeds
- 125 g (4½ oz/1 cup) sunflower kernels
- 180 g (6 oz/2 cups) pumpkin seeds (pepitas)
- 2 tsp salt
- 155 g (5½ oz/1 cup) sesame seeds
- 115 g (4 oz/¾ cup) golden or brown linseeds (flax seed)
- 80 g (3 oz/1 cup) psyllium husks
- 2 tbsp rapeseed oil
Instructions
Preheat the oven to 200ºC.
Mix together all the ingredients, except for the rapeseed oil, in a suitable container.
Measure out 195 g (7 oz/2 cups) of the seed mixture and add to a large bowl. Transfer the remaining seed mixture to a sealable container or jar for later use (this quantity will give you enough to make a further 3 crispbreads).
Add 250 ml (9 fl oz/1 cup) of water and the oil to a bowl and stir through the seed mix. Leave to sit for 15 minutes.
Using a spatula, pile the mixture into the centre of a sheet of baking paper, then spread it out into a rectangular shape. Lay a second sheet of baking paper on top and roll over that to roll the mixture out into a 20 cm x 30 cm (8 in x 12 in) rectangle with a thickness of no more than 1 cm (½ in).
Bake in the oven for 45 minutes, or until the edges curl up and start to turn golden brown.
Leave the bread to cool on a wire rack to dry out and become crisp. Store in a sealed container for up to a week.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
