Method:
Makes 1 baking tray
Preparation Time 10 minutes
Cooking Time 15 minutes
Oven Temperature 180°C
- 50g almond flour
- 25g coconut
- 100g mixed seeds, such as sunflower, pumpkin, sesame and linseed
- 5ml sea salt flakes
- 15ml coconut oil (melted) or olive oil
- 1 egg, beaten
1 Preheat the oven. Mix all the ingredients together to form a sticky dough. Roll the dough between two sheets of baking paper sprayed with non-stick spray until the dough is nice and thin.
2 Remove the top sheet of baking paper and place the dough and remaining baking sheet on a baking tray.
3 Use a sharp knife to make incisions where you want to break the crispbread after baking.
4 Bake for about 15 minutes or until brown and crispy around the edges.
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