Grain Crispbreads

Name: Grain Crispbreads
Ingredients: 100 g wheat flour (all-purpose, or first/second grade); 50 g oat flour (or rolled oats); 50 g sunflower seeds; 50 g sesame seeds; 50 g flaxseed; 1/2 tsp salt; 2 tbsp wheat bran; 1 tbsp neutral vegetable oil + 1 tbsp for greasing

Simple, tasty, and very wholesome crispbreads made with sunflower seeds, sesame seeds, and flaxseed. These crispbreads are a great alternative to bread — enjoy them with cheese, jam, or just alongside a bowl of soup in place of bread. Just don't expect them to taste like buttery shortbread cookies. They are tasty, but only as tasty as a healthy grain crispbread can be :-) So if you're a fan of this kind of food, I think you'll love them — I certainly do. If you can't find sunflower seeds, you can substitute pumpkin seeds. Instead of oat flour, you can use buckwheat flour, for example. Instead of wheat bran, you can use oat or rye bran. By the way, if flaxseed isn't available at your local store, you can often find it at a pharmacy (in the herbal section, sold in small boxes). So overall, this crispbread recipe is very easy to adapt to your own taste.

Ingredients:

100 g wheat flour (all-purpose, or first/second grade)
50 g oat flour (or rolled oats)
50 g sunflower seeds
50 g sesame seeds
50 g flaxseed
1/2 tsp salt
2 tbsp wheat bran
1 tbsp neutral vegetable oil + 1 tbsp for greasing

How to cook grain crispbreads

Place the rolled oats in a blender or food processor fitted with a blade and grind into flour. If any large pieces or tough hull fragments remain, sift through a fine-mesh strainer.

Combine the wheat flour, oat flour, bran, and salt in a single bowl and stir together.

Gradually pour in 300 ml of water, stirring well to make sure there are no lumps.

Add the sunflower seeds, sesame seeds, flaxseed, and 1 tbsp of oil.

Stir to combine — the mixture will be thin and pourable.

Line a baking sheet with foil and grease it evenly with 1 tbsp of oil. Pour the mixture onto the foil. Place in an oven preheated to 150°C. Bake for about 20 minutes.

Then, once the mixture has dried out enough, carefully score it into rectangular pieces with a knife.

Return to the oven and continue baking for 30–60 minutes (the time varies greatly depending on your oven). If you have a food dehydrator, you can use that instead — dry at 40–50°C. You can also dry them in the oven at 50°C if your oven can be set that low. This gives you an even more nutritious and wholesome product, but it takes much longer — about 3–4 hours. These grain crispbreads are wonderful with cheese, jam, or alongside soup in place of bread.