Description
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Ingredients
- 4 oz. millet flakes
- 3 oz. maize flakes (or cornflakes)
- 4 oz. rice flakes
- 4 oz. Buckwheat flakes
- 2-1/2 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 degrees 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.