Super nutritious and tasty, these Chia crispbreads are perfect for enjoying with hummus and dips.
Ingredients
- ¼ cup (40g) Naturya Chia Seeds
- ¼ cup (30g) sunflower seeds
- ¼ cup (30g) pumpkin seeds
- ½ tsp sea salt
- ¼ cup (30) oats (or buckwheat flakes for a gluten free alternative)
- 2 tbsp flax seeds
- 1 cup (250ml) water
- ¼ cup (30g) spelt flour (or buckwheat flour for a gluten free alternative)
- 2 tbsp extra virgin olive oil
Method
- Preheat the oven to 170°C (fan oven)
- Combine all the ingredients in a large mixing bowl
- Stir with a spoon until well combined
- Leave the mixture to set for 30 mins until it forms a thick dough
- Spread out the dough on a piece of non-stick baking parchment paper
- Place another piece of baking parchment on top of the mixture
- Using a rolling pin, roll out the dough as thinly as possible
- Remove the top piece of parchment paper carefully
- Cut the dough into small squares using a sharp knife or pizza cutter
- Place the squares (still on the baking parchment) onto the baking tray and transfer to the oven
- Bake for 30-40 minutes until the squares are crispy and have turned golden brown
- Remove the baking tray from the oven. Leave the squares to cool for 5 mins before serving
Made using
Chia Seeds - 175g Pouch
£4.00
