Gluten-free healthy crispbread
Ingredients
300 ml flour
100 ml sunflower seeds
100 ml crushed buckwheat
50 ml linseeds
50 ml sesame seeds
1 tsp Dansukker Dark Muscovado Sugar
1 egg
50 ml rapeseed oil
200 ml boiling water
Instructions
Combine the dry ingredients in a bowl. Add the egg, oil and water, and work together to make a dough. Divide the dough into four pieces. Place each dough section between two pieces of baking paper and roll out into thin sheets. Prick with a fork. Bake in the centre of the oven at 200 °C for approx. 20 minutes. Leave to cool on a wire rack. Store in a dry, airtight container.
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