Oat & Seed Crispbread

Yield: 24 large crackers

Ingredients: 

• 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

Method:

• 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.