This gluten-free crispbread makes the perfect base for Swedish-style snacks. The recipe includes cornmeal and cornmeal flour which differ in texture - ground cornmeal is still gritty while cornmeal flour has the consistency of flour.
Ingredients
| 1 cup | Cornmeal, finely ground (Main) |
| ¾ cup | Cornmeal flour (Main) |
| ½ cup | Sesame seeds, mix of white and black (Main) |
| ½ cup | Linseed / flaxseed, we used a mix of brown and golden (Main) |
| ½ cup | Sunflower seeds (Main) |
| ½ cup | Pumpkin seeds (Main) |
| 2 tsp | Salt |
| 1 tsp | Sugar |
| ½ tsp | Pepper |
| ¼ tsp | Cayenne (Main) |
| 1 | Egg |
| ½ cup | Sunflower oil |
| 1 cup | Boiling water, a large one |
| 1 sprinkle | Sea salt flakes |
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Directions
- Preheat oven to 180C. Combine cornmeal, cornmeal flour, sesame seeds, flax seeds, sunflower seeds, pumpkin seeds, salt, sugar, pepper and cayenne pepper .
- Whisk egg into sunflower oil and stir into the dry ingredients. Add boiling water, stir to combine and leave to absorb for 5 minutes.
- Pile mixture into the middle of a large baking tray (approx. 37 x 40cm) lined with baking paper and press out to evenly cover the tray. Sprinkle with sea salt flakes and bake for 1 hour or until golden, dry and firm. Cool to crisp, break into large chunks and store in an airtight container.
