- 3.5 oz pumpkin seeds
- 3.5 oz sunflower seeds
- 5 oz sesame seeds
- 5 oz flax seed
- 1.5 oz chia seed
- 1 oz psyllium husk powder
- 1½ teaspoon salt
- 2 teaspoon baking powder
- 3 cups water
- Little less than ½ cup oil (I use inexpensive olive oil without flavor)
Cut the seed into smaller bits using either a knife or a food processor (resist turning into a flour).
Mix all the dry stuff and stir it together.
Mix the wet stuff (water and oil) and add to the dry ingredients.
Let it rest for half an hour until it absorbs the moisture and becomes a solid dough.
Divide the dough into 4 equal pieces. Each piece fits a regular European baking pan of 24 inches.
Put the dough onto a piece of baking paper. Add another piece of baking paper on top and flatten the dough with a rolling pin or the like.
Put the dough on a baking pan while still inside the baking two papers.
Remove the top piece of baking paper.
Bake for approx. 30-45 minutes at 350°F. If the dough is not completely baked after 30 minutes, turn it over and remove the baking paper to make it easier for the steam to escape. The paper might stick a bit.
Take it out of the oven, remove the baking paper and allow it to cool on a rack. If the paper sticks and is hard to remove, the crispbread is not fully baked.
Break it gently into bits the sizes you prefer. Lightly scoring the dough just before baking can make this process easier.
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