A healthy crispbread that goes well for breakfast, lunch, supper or just as a snack
Servings: 2 of crisp bread
- 4 dl malt as dry as possible
- 2 dl oats
- 2 dl sunflower seeds
- 1 dl pumpkin seeds
- 1 dl linen seeds
- 1 dl sesame seeds
- 2 dl wheat flour
- 1,5 tsp table salt
- 7 dl water
Mix the dry ingredients in a bowl and add the water. Mix until you have a batter like consistency.
Cover two of your ovens baking trays with greaseproof paper and spread the batter evenly out on the papers.
Bake the crispbreads for 1,5 hours at 160 degrees Celsius. By using the hot air function you can bake both at the same time.
If you want your crispbread to even square pieces you can take out the trays after 30 minutes of baking, and rout them with a pizza slicer before you let them bake the rest of the time.