CRISPBREAD

Every day I bake crispbread and I can't stop.  I test, try, pack....and again test, try, pack... Well dried, tightly closed, it can be stored for up to a year !!! It is worth having an emergency portion of bread in a jar. Perfect for a trip, in a vegan box, for breakfast, as an addition to soup, etc.

Crispbread - video
(click on the picture below)

Ingredients:

• 1 1/2 cup of ground linseed
• 1/4 cup of sunflower seeds
• 1/4 cup of sesame seeds
• 1/4 cup of pumpkin seeds
• 2 tbsp black seeds
• 1 cup of water

• 2 tbsp turmeric
• 1/2 tbsp of ground fenugreek
• 1 1/2 tbsp od dried garlic
• 1 1/2 tbsp of dried onion
• 1 1/2 tbsp of dried chives
• 1 1/2 tbps of dried parsley
• 1/2 tsp of salt
• pinch od pepper
• 1 cup tomato juice

Instructions:

1. Put all seeds to a bowl.
2. Pour water, stir and wait a few hours.
3. Add all seasoning.
4. Pour tomato juice and stir.
5.  Line 2 baking sheets with parchment paper.
6. Spread crispbread dough on the baking sheets.
7. Devide dough into pieces.
8. Bake in oven 1 hour / 100 degrees C.
9. Remove baking pans from the oven.
10. Cut crispbread into pieces per baking sheet.
11. Put crispbread into a food dehydrator and dry 1 hour / 55 degrees C.
12. Separate baking paper from crispbread.
13. Dry aprox. 10 hours / 55 degrees. C.
14. Store in a tight container.