Delicious Danish treat. Crispy cookies based on healthy seeds and very little time. Supper for nibbling or in combination with hummus, cheese, lettuce and charcuterie. A good Guinness or a glass of full wine goes well with it.
Preparation time 7 minutes .. Baking 10-13 minutes .. Durability non because too yummy
INGREDIENTS .. 2 baking sheets
- 50 g pumpkin seeds (or linseed)
- 50 g golden sesame seeds
- 50 g of mustard seeds
- 50 g of sunflower seeds
- 50 g oatmeal, finely rolled
- 60 g of wheat flour (or gluten free version)
- 1 cup of water
- 50 ml sunflower oil
- 1 tsp salt
- white sesame seed for decoration
Preheat the oven to 200°C.
Gently cut the pumpkin seeds and sunflower seeds into smaller pieces. Mix all ingredients in a large bowl. Divide the dough in two. Place the first dough on a baking sheet with baking paper. Also place a piece of baking paper on the dough and roll out the dough between the two pieces of paper. Repeat the process with the second dough.
Remove the baking paper, cut the dough into pieces with a knife to the desired size and sprinkle some white sesame seeds if necessary.
Bake in the oven, 10-13 minutes, until lightly golden brown. Keep an eye on them. Allow to cool on the rack and enjoy crispbread as a snack with hummus or cheese, or with salad or soup.
The crispbread can easily remain crispy for a few weeks in an airtight container. If it becomes soft, put it in the oven and it will be crispy again.