Ingredients
- 1/2 cup sesame seeds
- 1/2 cup pumpkin seeds
- 1/2 cup flax seeds
- 1/4 cup sunflower seeds
- 1/4 cup quinoa
- 2 cups plain wholemeal flour
- 1/2 cup canola oil
- 1 cup water
- 1 tsp baking powder
- 1 tsp salt
Method
- Mix all the ingredients together in a large bowl until combined.
- Cut 2 sheets of baking paper the same size as your baking tray.
- Sandwich one quarter of the mixture in the centre of the sheets.
- Use a rolling pin to flatten the mixture out between the baking paper, keeping to the shape and size of your baking tray.
- Roll as thinly as you can (the largest seeds will determine how thinly you can roll the mixture out).
- Remove the top sheet and score the dough into squares.
- Slide the paper onto a baking tray and bake at 180ºC for around 15 minutes, until golden.
- You should have enough dough to make 4 trays of 25-30 crispbreads each, depending on the size you score them.
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