Multigrain crispbread

Name: Multigrain crispbread
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 10
Ingredients: 150 g corn flour; 125 g sunflower seeds; 125 g flax seeds; 1 tsp salt; 3 tbsp sunflower oil; 350 ml water

Corn flour crispbread with added seeds.

Total: 55 min
Servings: 10
Difficulty: Easy

Open in lopu

Nutrition

per serving

kcal: 278
Protein: 10 g
Fat: 17 g
Carbs: 22 g

Ingredients

for 10 servings

corn flour150 g
sunflower seeds125 g
flax seeds125 g
salt1 tsp
sunflower oil3 tbsp
water350 ml

Method

7 steps

Mix the corn flour, sunflower seeds, flax seeds, and salt in a large bowl.
Add the oil and gradually pour in the water, stirring until a thick dough forms.
Preheat the oven to 200°C.
Spread the dough onto a baking sheet lined with parchment paper and flatten it to the desired thickness.
Bake for 10 minutes at 200°C.
Reduce the temperature to 160°C and bake for another 30 minutes, or until the crispbread is golden brown and crunchy.
Let the crispbread cool completely before serving.