.25 c linseeds
.25 c sesame seeds
.25 c chia seeds – recipe called for white but I used black
1 tspn sea salt flakes
1 c spelt flour – I used a wholemeal & spelt mix
.5 c water
.33 c olive oil – I used rice bran
Preheat oven to 180˚C
Place all the seeds, flour and salt into a mixing bowl and stir to combine.
Add the water and oil and mix to form a dough.
Divide the ball of dough in halves and plonk one onto a sheet of baking paper large enough to cover your baking slide. Using a second piece of baking paper the same size, press the dough down gently into a disc, then roll it flat with your rolling pin, spreading the dough out evenly across the baking paper. You need to get it nice and evenly thin, around 3mm thick across the whole sheet.
Lift it carefully onto the baking slide and remove the top layer of paper.
Repeat with the second lump of dough.
Sprinkle the surface of both pieces with a few extra salt flakes, patting them into the dough gently with the palm of your hand to secure the salt.
Bake in the preheated oven for around 15 - 20 minutes until golden brown and crisp.
Remove from the oven and cool completely on the paper on wire racks.
When cold, break into large pieces gently and store in an air-tight container.