so, this is an absolute favourite of mine. be it as a healthy snack, breakfast, party finger-food or appetisers, this seed crispbread is there for you! when making photos for this recipe, i served one half with spiced up, mashed avocado (but this avocado cream would be perfect as well) and the other half with tomato-hummus. needles to say, my boyfriend and i devoured it while watching a movie :)
and it has all the benefits that come from all the lovely seeds that are inside. and it’s gluten-free. and vegan :) (my vegan friends at work were so happy the next day when i brought the crisp bread to the office – we ate it for lunch with a bowl of soup :))
– 200g cornmeal
– 50g flaxseed
– 50g sesame
– 80g sunflower seed (if you want a finer consistency, give them a stir in the food processor)
– 80g pumpkin seed
– 3 tbsp olive oil
– 3 tbsp sesame oil (or just use olive oil if you don’t have any sesame oil)
– 3dl warm water (boiled)
– a bit of salt
preheat the oven to 150C. boil the water and let it cool down a bit while you measure and mix all the dry ingredients. then add the oil and the water and stir with a wooden spoon. when everything is well mixed, spread on a baking paper with a spoon. then sprinkle with as much salt as you want! i like it salty ;) bake for about 30 minutes, then take the the pan out and cut the crisp bread into the form you would like to have it in. (my choice is always triangles and squares.) then bake for another 30 minutes and then let it cool down.
enjoy this crispy wonderfulness!