Photo by Tam West
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.
|1 cup||Cornmeal, finely ground|
|¾ cup||Cornmeal flour|
|½ cup||Sesame seeds, mix of white and black|
|½ cup||Linseed / flaxseed, we used a mix of brown and golden|
|½ cup||Sunflower seeds|
|½ cup||Pumpkin seeds|
|½ cup||Sunflower oil|
|1 cup||Boiling water, a large one|
|1 sprinkle||Sea salt flakes|
- 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.