About 45 min (including baking time)
45 pieces of crispbread
1 dl sunflower seeds (50 g)
1 dl sesame (60 g)
1 dl pumpkin seeds
1 dl flaxseed (65 g)
1 dl oatmeal (40 g)
1.5 dl wheat flour (57 g)
1.5 dl 02 Maskmeal IPA
1 dl oil
2 tsp salt
1 tsp baking powder
2 dl water
All ingredients are mixed together and kneaded with a mixer (dough hooks). When the dough is uniformly, it is rolled out thinly between two pieces of baking paper. The dough should be about 2mm thick.
Place the dough on the baking sheet, then cut the plates into suitable pieces (e.g. 3x5 on a baking sheet)
Bake them preheated oven for 15-18 min at 220 degrees
Chopped dates (about 8 to 1/3 portion) can be added if you want a sweet crispbread (but then take a little care of the heat, as the dates are easy to branker).
And if you want to omit wheat flour you can replace it with mask flour.