seeded crisp bread
The original recipe for this crispbread / cracker, came from my neighbor, Susan, who received it from her friends Inger & Lina. I've replaced the wheat and they came out perfectly. They are so, so healthy and very addictive!
ingredients
¾ cup sorghum flour
¾ cup rolled oats
¾ cup raw sunflower seeds
¾ cup oat flour
2/3 cup flax or chia seeds
2/3 cup sesame seeds
½ cup brown rice flour
2 tsp sea salt
½ - 1 tsp fresh ground pepper (optional)
2 ½ cups filtered water
method
Preheat oven to 400°F.
In a large bowl, mix all ingredients together and let sit for 10-15 minutes. You can either evenly spread the mixture on to two parchment paper-lined baking sheets (scoring the batter gently with a knife prior to baking) or dollop small spoonfuls of batter 3” apart directly onto a parchment-lined baking sheet. Flatten each dollop by patting them down gently with wet fingertips, pressing them as thinly as possible.
Bake for 22-25 minutes, switching sheets from top to bottom racks (and front to back) after 10 minutes. The crackers are done when they are lightly golden and crisp.
Let cool completely before storing them in an air-tight container.
