Swedish Gluten-free Seeded Crispbread
Servings: 25 crispbreads
Equipment
- 1 Baking tray measuring 30 x 40 cm
Ingredients
- 150 g Mixed seeds ie. Pumpkin, sunflower, sesame, buckwheat & linseed
- 100 g cornflour cornstarch
- 45 g olive oil
- 250 g freshly boiled water I weigh the water
- 6 g sea salt fine
- sea salt flakes to scatter on the top
Instructions
- Begin with placing the seeds and cornflour in a bowl, add the oil and fine sea salt. Stir to blend all the ingredients.
- Add the freshly boiled water and give it a good stir. Have a baking tray ready, lined with parchment paper. Mine measures 40 x 30 cm.
- Preheat the oven 155℃ (fan).
- Pour the mixture on the tray and spread evenly, making sure there are no gaps. Place in the oven and bake for 15 minutes.
- Remove the tray from the oven to cut into squares or rectangles. Now return the crispbreads back to the oven to crisp up. Continue to bake for one hour, then turn the oven off.
- Once cool, store in an airtight container for up to 2 weeks.
Notes
To ensure the crispbread is completely crisp, once they're done, turn the oven off and leave the door open for 5 minutes to cool down quickly. Then shut it and leave the crispbread there for several hours.