Seeded crispbread

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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

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. Remove the top sheet of baking paper and place the dough and remaining baking sheet on a baking tray. Use a sharp knife to make incisions where you want to break the crispbread after baking. Bake for about 15 minutes or until brown and crispy around the edges.

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