Whole grain gluten free crackers

• Difficulty: Medium

Ingredients

• 70 g sunflower seeds
• 70 g oat flakes
• 50 g rice flour
• 50 g buckwheet flour
• 50 g coconut oil
• 50 g linseeds ((flaxseeds))
• 50 g sesame seeds
• 50 g almond flakes
• 50 g peanut butter
• 25 g chia seeds
• 25 g poppy seeds
• 25 g grounded linseeds ((flaxseeds))
• 20 g expanded quinoa
• 1 teaspoon salt
• 220 ml water

Instructions

1. In a large bowl, mix thoroughly all dry ingredients (flour, grains and salt).
2. Add water, oil and peanut butter and mix well again.
3. Leave the dough to rest for 10 minutes.

Flavour versions - spicy, with dried tomatoes and nutty

4. Divide the dough into 3 parts.
5. To one part add a teaspoon of black cumin and 4 chopped sun-dried tomatoes.
6. To the second part, add a teaspoon of ground chilli and a teaspoon of sweet pepper.
7. Add chopped pecans (or walnuts) to the third part.
8. Mix all 3 types of dough separately.
9. Spread the dough in a thin (approx. 3 mm) layer on a baking tray lined with baking paper. Use spatula to cut into squares of approx. 4 cm x 4 cm
10. Bake for 20 minutes at 190 degrees C.