SWEDISH CRISPBREAD

Serving Suggestions: 

Perfect with a bean, vegetable or seed dip 

Ingredients

• 200ml fine cornflour 
• 100ml pumpkin seeds
• 100ml sesame seeds
• 100ml flaxseed (golden or brown) 
• 100ml sunflower seeds
• 50ml EVOO (feel free to add a bit more if you feel the need) 
• 300ml or more of hot water (must be hot, otherwise it will not bind) 
• Optional: dried oregano, thyme, nigella sativa (black cumin) seeds, or ground cumin

Instructions 

Mix the seeds and the flour, add the oil and then gradually add the hot water until you get a nice lump (not like regular dough). Place baking paper on a tray, ladle some of the mixture on and cover with another sheet of baking paper. With the help of a bottle or jar, roll over the mixture until it is a very thin layer. Remove the upper sheet of paper and carefully bake in a preheated oven (180 ℃) for around 30 minutes. It is ready when it is a dark golden colour. Let it sit for a bit, break it apart and enjoy!