Want to be a VIP? Gluten Free Crispbread I wondered if I could cook these as nice as they sounded. I took this recipe from the beautiful blog of Lena's called Aratorp . I had thought about trying these ever since reading this delicious recipe last week. The ingredients are simple, I always have these in my cupboard, and best of all, so healthy a good source of protein and gluten free. (I love finding anything gluten free that is tasty and healthy). 1/2 cup sesame seeds. 3/4 cup sunflower seeds. 1/2 cup chai seeds (I added this extra -- choose to omit if desired). 1/2 cup flaxseeds. 1/4 cup pumpkin seeds. 2 cups of Polenta (corn meal). Stir dry ingredients together. Add 1/2 cup oil (I used olive oil) to mixed dry ingredients. Add 2 1/2 cups of boiling water to the mixture and stir through evenly. Press thinly into a large lined scone tray. My mixture made up so much I needed 3 trays. Cut into rectangles before cooking. Sprinkle with salt flakes (this is where you could make it any flavour you want). Omit salt if you want plain, sprinkle with sugar if you want sweet, sprinkle with curry or chilly flakes if you would like spice -- it would all work. (I loved the salt). These are the result of cooking for 1 hour in a fan forced oven at 150 degrees celsius. Perfect!  They broke apart so easily as it was pre-cut. They tasted delicious