Seedy crisp bread (glutein free)
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I got this recipe from mum over Christmas, and she'd gotten it from someone else so no idea as to the origin. But it is super yummy, super healthy and glutein free for those of you to whom that may be a consideration. pushkin666 and I tested it this weekend and promptly made two batches.
Seedy Crisp Bread
200ml corn flour
75ml sunflower seeds
50ml sesame seeds
50ml pumpkin seeds
50ml linseeds
50ml oil (avoid olive oil unless you really like it, the flavour it gives is quite strong here)
250ml boiling water
salt, spices or herbs to taste
Mix dry ingredients. You can easily substitute other seeds or even finely chopped nuts or dried fruit, as long as the quantities are similar. Add in oil and boiling water and mix. The mixture should come off the bowl easily. Spread thinly onto a baking paper covered baking tray. Thinner you get it, crispier your bread. Sprinkle with salt and/or any spices or herbs you fancy. Plain coarse sea salt will work nicely. We also tried a combination of salt, chilli flakes and oregano, and it was scrumptious. Bake for 1h in ~150C (fan) 160C (normal) oven. Allow to cool before cracking it into pieces. Store in air tight container to avoid it gathering moisture and turning chewy (although I also quite like it like that!)
***
I got this recipe from mum over Christmas, and she'd gotten it from someone else so no idea as to the origin. But it is super yummy, super healthy and glutein free for those of you to whom that may be a consideration. pushkin666 and I tested it this weekend and promptly made two batches.
Seedy Crisp Bread
200ml corn flour
75ml sunflower seeds
50ml sesame seeds
50ml pumpkin seeds
50ml linseeds
50ml oil (avoid olive oil unless you really like it, the flavour it gives is quite strong here)
250ml boiling water
salt, spices or herbs to taste
Mix dry ingredients. You can easily substitute other seeds or even finely chopped nuts or dried fruit, as long as the quantities are similar. Add in oil and boiling water and mix. The mixture should come off the bowl easily. Spread thinly onto a baking paper covered baking tray. Thinner you get it, crispier your bread. Sprinkle with salt and/or any spices or herbs you fancy. Plain coarse sea salt will work nicely. We also tried a combination of salt, chilli flakes and oregano, and it was scrumptious. Bake for 1h in ~150C (fan) 160C (normal) oven. Allow to cool before cracking it into pieces. Store in air tight container to avoid it gathering moisture and turning chewy (although I also quite like it like that!)
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