Wheat and Gluten-Free Crispbread

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Wheat- & Gluten-Free Crispbread

 

Ingredients

4 oz millet flakes

3 oz. maize flakes (or cornflakes)

4 oz rice flakes

4 oz buckwheat flakes

2 1/2 oz linseed (aka flax seed)

3 oz sesame seeds

1 oz sunflower seeds

1 tbsp olive oil

1 tsp salt

 

1. Put all the above ingredients to soak with

enough cold water to easily immerse

everything when stirred.

 

2. After two hours or more, stir the mixture

thoroughly. The consistency should now be

like thick porridge. Pour away any

superfluous liquid.

 

3. Take a flat baking tray and cover with

baking parchment. Spread the mixture thinly

and evenly over the parchment.

 

4. Bake at 310 F for half hour.

 

5. Slice into rectangles and bake for a

further half hour.

 

6. If it is not quite dry, turn off the heat and

leave the crispbread in the oven.

 

7. Variations: add spices such as caraway,

and chopped herbs such as rosemary,

coriander, basil and stinging nettles. For a

slightly sweeter crispbread, add desiccated

coconut and almonds.

 

 

" Best of all is to preserve everything in a pure, still heart, and let there

be for every pulse a thanksgiving, and for every breath a song. "

~ Konrad von Glesner ~