Addictive Crisp Bread
Everyone who has ever tasted gluten free bread knows it has a tendency to be dry and crumbly. This is partly why i have become depending of crisp bread. Both the ready-made variety I get from the store, and the ones I bake myself. They never get dry and crumbly because… they are always dry and crumbly. If that makes any sense :)
And you know the best bit? They are great for travelling! I’ve carried a boks of crisp bread to my travels twice now, and boy did it make a difference! Now I just bring that little box down to the hotel breakfast, and I can enjoy all the lovely spreads with no hassle for anyone, perfect! It’s definately a life hack that seems obvious and small, and makes a real difference in quality of life. At least to me :)
These babies really are addictive, they are sort of cheat paleo, I’ve heard of versions with egg as a binder, eliminating the use of the corn flour. But they are pretty darn good, so maybe you can treat them as a treat.
Also, feel free to change the seeds to suit your taste.
I love them with a bit of cream cheese and orange marmelade, but they are very versatile. Beware though, also very brittle! That is why I did not just spread them all out on the oven sheet and break them apart, but took a tiny tea spoon worth and spread that out a million times instead, thus making them serving size, great to pack, and the right size for a lunch box.
Loving it.
1 dl corn flour
1 dl sun flower seeds
1 dl (black) sesame seeds
½ dl oil of your choice (I used sun flower)
½ tsp salt
2 dl boiling water
Mix the dry ingredients
Add the oil and the water, combine quickly
Use a tea spoon to make small heaps on a silicon mat or buttered oven sheet. Spread out quite thinly and bake at 150C for about an hour.
Eat eat eat eat.
Repeat as needed.