Assemble the assistant with the beater bowl and cookie whisks.
Mix the dry ingredients.
Add rapeseed oil and boiling water. Mix to a smooth batter.
Roll out the batter between two baking sheets twice, the batter is enough for two plates. The thinner you roll the crispier crispbread.
Bake in the bottom of the oven for 150 °C (302 °F) for 50-60 minutes. Make sure it does not burn towards the end of the creaming period.
Follow these steps
- 360 gram optional flour, corn, wheat, dinkel, graham
- 140 gram sesame seeds
- 75 gram sunflower seeds
- 70 gram flax seeds
- 75 gram pumpkin seeds
- 90 gram rapeseed oil
- 100 ml boiling water
- 2 tsp sea salt