This crispbread is perfect served alongside a warm soup or topped with cheese or a spread of your choice. It looks pretty, is packed with nutrients, and takes advantage of ingredients that are readily available in China.
CRISPBREAD FULL OF SEEDS
- 2 dL / 0.8 cup GF corn flour
- ¾ dL / 0.3 cup sunflower seeds
- ½ dL / 0.1 cup flaxseeds
- ½ dL / 0.1 cup pumpkin seeds
- 2 ½ dL /1 cup boiling water
- ½ dL / 0.4 cup oil
- sea salt
Heat the oven to 150 °C / 302 °F. Mix all dry ingredients in a bowl. Add boiling water and oil. Mix well. Pour the dough into baking tray covered with baking paper sheet. Put your hand into small clean plastic bag and flatten the dough as thin as possible. It should cover the baking tray. Sprinkle with some salt.
Now if you like you can pre-cut bread into squares or leave it whole and break the bread into pieces after baking. Bake for 1 hour and let it cool. Keep in airtight container to maintain crispiness.
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