Oat & Seed Crispbread

Yield: 24 large crackers


  • 270g Rolled Oats
  • 315g Ultimate Seed Mix
  • 2 tbsp Chia Seeds
  • 2 tsp Salt
  • 1 tbsp Agave Syrup
  • 3 tbsp Coconut Oil, melted
  • 2 tsp Garlic Flakes


  • Preheat your oven to 180 C
  • Line two baking trays with baking paper.
  • Put 120g of your rolled oats into a blender and blitz until you are left with a coarse oat flour. 
  • Add your oat flour to a bowl along with your remaining whole oats, all the seeds, garlic flakes, and salt. 
  • Mix the wet ingredients together in a separate bowl with 375ml lukewarm water, stir to combine, then add to the dry ingredients and mix well. 
  • Divide the mixture in half and put each half in the center of a baking tray. 
  • Place another sheet of baking paper on top of the dough and roll out until your mixture is flat and 5mm thick. Repeat for both. 
  • Place both trays in the oven for 15 – 20 minutes (or until nicely golden on top), then remove and flip the crispbreads over and put back in the oven for another 15 – 20 minutes. 
  • Leave to cool completely, and then break into shards to serve.