Chia Crispbread

By HalfmoonKitchen

Ingredients

• 1/4 cup chia seeds
• 1/4 cup sunflower seeds
• 1/4 cup pumpkin seeds
• 1/2 tsp sea salt
• 1/4 cup oats (gluten free)
• 2 tbsp flax seeds
• 1 cups filtered water
• 1/4 cup unrefined wholegrain spelt flour (for gluten free substitute use buckwheat flour)
• 2 tbsp extra virgin olive oil

Details

Servings 1
Preparation time 35mins
Cooking time 75mins
Adapted from nyoutritious.com

Preparation

Step 1

Instructions
Preheat oven to 150C/300F
Combine all ingredients in a bowl and mix well using a spoon. Let the mixture sit for about 30 mins as this allows the chia seeds to absorb some of the moisture, making it a thick dough. Spread the dough out on a piece of non-stick parchment paper. Place a second piece of parchment paper on top of the first one and roll the dough as thin as possible using a rolling pin. Getting the right thickness can be a little tricky as the chia seeds can be quite gooey. Using a good non-stick parchment paper is essential. When the dough is rolled thin, remove the top piece of parchment paper carefully to avoid messing up the thin dough. Cut the dough into small squares using a knife or pizza cutter
Place in preheated oven and bake for 30-40 minutes until golden brown and crisp. Let them cool for 5 mins before breaking them up into small squares.