Crunchy, Gluten and Yeast Free Crispbread
Healthy and very crunchy crispbread which replaces traditional bread for breakfast or a healthy snack between meals. Without traditional flour, yeasts or baking powder, with simple and natural ingredients. Quick to make and it tastes good both dry or with toppings (salmon, avocado, jam, cheese or hummus).
Ingredients:
200g of gluten-free oats
200g of coconut flour
100g of sunflower seeds
100g of pumpkin seeds
200g of sesame seeds
20g of flax seeds to sprinkle
350 ml of filtered water
1tsp of salt
Preparation:
Mix all ingredients in a large bowl and let it stand for 15 minutes to swell.
Meanwhile, lay out a large baking tray with baking paper. grease with coconut oil.
Spread the mass evenly to a thickness of about 3 mm. Align.
Then, sprinkle with flaxseeds (or with poppy seeds as it looks nicer after baking).
Put in an oven preheated to 170ºC (preferably with a convection oven) and bake for about 50-60 minutes.
After 15 minutes of baking, remove the baking tray from the oven and use a pizza knife to cut.
Then, place the baking tray into the oven and bake for another 40-45 minutes.
When it’s baked, remove from the baking tray, put on a grill to cool.
It can be stored in an airtight container for several days. Enjoy!