Crispbread with seeds

Name: Crispbread with seeds
Total time: 120 min
Ingredients: sesame; sesame, roasted; rolled oats; sunflower seeds; chia seeds; linseeds; spelt wholemeal flour; pumpkin seeds; olive oil; boiling water; salt

Duration: 2 h

Difficulty: easy

Tags:

alcohol-free lactose-free vegan vegetarian

Crunchy, aromatic and packed with good ingredients – this crispbread with lots of seeds impresses with its taste and texture. A colourful mixture of sunflower seeds, pumpkin seeds, linseeds and sesame seeds provides bite and a pleasant nutty aroma. Whether for breakfast with spread, as a snack between meals or as an accompaniment to soups and salads, this crispbread is amazingly versatile. It does without any frills and shows how much enjoyment can be found in simple ingredients. When baked at home, it smells wonderful and can be easily prepared in advance – perfect for those who like it crunchy.

Ingredients for

Ingredients for the crispbread

80 g sesame

80 g sesame, roasted

60 g rolled oats

80 g sunflower seeds

50 g chia seeds

40 g linseeds

90 g spelt wholemeal flour

50 g pumpkin seeds

60 ml olive oil

550 ml boiling water

0.5 Tablespoon(s) salt

Preparation

Total time: 2 h

Prepare the crispbread

Mix all ingredients except the water and olive oil together well in a bowl.

Add boiling water and olive oil, mix everything together and leave the mixture to soak for at least 30 minutes.

Now divide the mixture into three portions and spread each portion as thinly and evenly as possible on baking paper (so that it fits well on a baking tray/rack). Preheat the oven to 170°C fan oven.

Bake the crispbread for 10 minutes, remove from the oven and cut into portions as desired. To do this, carefully cut lines/notches into the crispbread with a knife or pizza cutter. Caution: Do not cut into the baking paper!

Bake the crispbread for another 20 minutes. During this time, make sure that the corners in particular do not become too dark.

If necessary, remove the finished parts of the crispbread from the oven at the end of the baking time and bake the individual areas that are still a little light or soft for a few more minutes.

Allow the crispbread to cool thoroughly and then store in an airtight container.