120g/ 4.2 oz/ 1 cup wholemeal spelt or wheat flour
120g/ 4.2 oz/ 1 1/3 cup rolled oats
100g/ 3.5 oz/ ¾ cup sunflower seeds
50g/ 1.7 oz/ 1/3 cup sesame seeds
50g/ 1.7 oz/ 1/3 cup flaxseed
½teaspoonfine sea salt
500ml/ 1.7 oz/ scant 2 ¼ cups water
Preheat the fan/ convection oven to 170 degrees Celsius/ 340 degrees Fahrenheit. Line two baking trays with baking paper.
Place all the ingredients into a mixing bowl and stir well with a spoon. The mixture will be quite wet, don't worry about it. Divide the mixture between the two prepared baking trays. Bake for 15 minutes first.
Take the trays out of the oven, the mixture should be set by now. Cut the crispbread slices now, size according to your preference. If you don't cut the slices now, you will not be able to do it anymore once the crispbread is baked.
Continue baking for another 45 minutes or until the crispbread is golden brown and crispy.