Multigrain crispbreads

Name: Multigrain crispbreads
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 10
Ingredients: 100 g sesame seeds; 50 g pumpkin seeds; 50 g sunflower seeds; 50 g flax seeds; 150 g corn flour; 1 tsp salt; 3 tbsp olive oil; 350 ml water

Crispbreads made from sesame seeds, pumpkin seeds, sunflower seeds, flax seeds, corn flour, salt, and olive oil, baked at 200°C for 10 minutes, then cut and baked again at 160°C for 30 minutes.

Total: 55 min
Servings: 10
Difficulty: Medium

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Nutrition

per serving

kcal: 205
Protein: 8 g
Fat: 11 g
Carbs: 20 g

Ingredients

for 10 servings

sesame seeds100 g
pumpkin seeds50 g
sunflower seeds50 g
flax seeds50 g
corn flour150 g
salt1 tsp
olive oil3 tbsp
water350 ml

Method

6 steps

In a large bowl, mix the sesame seeds, pumpkin seeds, sunflower seeds, flax seeds, corn flour, and salt.
Add the olive oil and water, and mix until a uniform mass is obtained.
Roll out the resulting mass on parchment paper or a silicone mat into a rectangle 7-8 mm thick.
Bake in an oven preheated to 200 °C for 10 minutes.
Remove the baking sheet from the oven and cut the rectangle into portion-sized pieces.
Return the crispbreads to the oven and bake for another 30 minutes at 160 °C until golden brown.