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== Ingredients == |
== Ingredients == |
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* 4 oz [[millet]] flakes |
* 4 oz [[millet]] flakes |
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| − | * 3 oz |
+ | * 3 oz maize flakes (or [[corn flakes]]) |
* 4 oz [[rice]] flakes |
* 4 oz [[rice]] flakes |
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* 4 oz [[buckwheat]] flakes |
* 4 oz [[buckwheat]] flakes |
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| − | * 2½ oz [[linseed]] |
+ | * 2½ oz [[flax|linseed]] |
| − | * 3 oz [[sesame |
+ | * 3 oz [[sesame seed]]s |
* 1 oz [[sunflower seeds]] |
* 1 oz [[sunflower seeds]] |
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* 1 tablespoon [[olive oil]] |
* 1 tablespoon [[olive oil]] |
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# Take a flat baking tray and cover with baking parchment. |
# Take a flat baking tray and cover with baking parchment. |
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# Spread the mixture thinly and evenly over the parchment. |
# Spread the mixture thinly and evenly over the parchment. |
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| − | # Bake at 310°F for 30 minutes. |
+ | # Bake at 310 °F for 30 minutes. |
# Slice into rectangles and bake for a further half hour. |
# Slice into rectangles and bake for a further half hour. |
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# If it is not quite dry, turn off the heat and leave the crispbread in the oven. |
# If it is not quite dry, turn off the heat and leave the crispbread in the oven. |
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== Variations == |
== Variations == |
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| − | Add spices such as caraway, and chopped herbs such as [[rosemary]], coriander, [[basil]] and stinging [[nettles]]. For a slightly sweeter crispbread, add desiccated [[coconut]] and [[ |
+ | Add spices such as caraway, and chopped herbs such as [[rosemary]], coriander, [[basil]] and stinging [[nettles]]. For a slightly sweeter crispbread, add desiccated [[coconut]] and [[almond]]s. |
| ⚫ | |||
| ⚫ | |||
| ⚫ | |||
| ⚫ | |||
| − | [[Category:Sesame seed Recipes]] |
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| − | [[Category:Buckwheat Recipes]] |
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[[Category:Almond Recipes]] |
[[Category:Almond Recipes]] |
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| ⚫ | |||
| ⚫ | |||
[[Category:Coconut Recipes]] |
[[Category:Coconut Recipes]] |
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| − | [[Category: |
+ | [[Category:Gluten-free Recipes]] |
[[Category:Millet Recipes]] |
[[Category:Millet Recipes]] |
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| − | [[Category: |
+ | [[Category:Nettle Recipes]] |
| − | [[Category:Basil Recipes]] |
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[[Category:Rice Recipes]] |
[[Category:Rice Recipes]] |
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| ⚫ | |||
| ⚫ | |||
Latest revision as of 14:15, 6 April 2011
Ingredients
- 4 oz millet flakes
- 3 oz maize flakes (or corn flakes)
- 4 oz rice flakes
- 4 oz buckwheat flakes
- 2½ oz linseed
- 3 oz sesame seeds
- 1 oz sunflower seeds
- 1 tablespoon olive oil
- 1 teaspoon salt
Directions
- Put all the above ingredients to soak with enough cold water to easily immerse everything when stirred.
- After two hours or more, stir the mixture thoroughly.
- The consistency should now be like thick porridge.
- Pour away any superfluous liquid.
- Take a flat baking tray and cover with baking parchment.
- Spread the mixture thinly and evenly over the parchment.
- Bake at 310 °F for 30 minutes.
- Slice into rectangles and bake for a further half hour.
- If it is not quite dry, turn off the heat and leave the crispbread in the oven.
Variations
Add spices such as caraway, and chopped herbs such as rosemary, coriander, basil and stinging nettles. For a slightly sweeter crispbread, add desiccated coconut and almonds.