Gluten-free Crispbread

== Ingredients ==
* 4 oz millet flakes
* 3 oz maize flakes (or corn flakes)
* 4 oz rice flakes
* 4 oz buckwheat flakes
* 2½ oz linseed
* 3 oz sesame seeds
* 1 oz sunflower seeds
* 1 tablespoon olive oil
* 1 teaspoon salt
== Directions ==
# Put all the above ingredients to soak with enough cold water to easily immerse everything when stirred.
# After two hours or more, stir the mixture thoroughly.
# The consistency should now be like thick porridge.
# Pour away any superfluous liquid.
# Take a flat baking tray and cover with baking parchment.
# Spread the mixture thinly and evenly over the parchment.
# Bake at 310 °F for 30 minutes.
# Slice into rectangles and bake for a further half hour.
# If it is not quite dry, turn off the heat and leave the crispbread in the oven.
== Variations ==
Add spices such as caraway, and chopped herbs such as rosemary, coriander, basil and stinging nettles. For a slightly sweeter crispbread, add desiccated coconut and almonds.
Category:Almond Recipes
Category:Basil Recipes
Category:Buckwheat Recipes
Category:Coconut Recipes
Category:Gluten-free Recipes
Category:Millet Recipes
Category:Nettle Recipes
Category:Rice Recipes
Category:Rosemary Recipes
Category:Sesame seed Recipes