GF Crispbread

Here is a gluten free healthy recipe for crunchy crispbread that are rich in whole grains and packed with nutrition. I got inspired by Manuela and her knekkebrød, so I decided to make a gluten free version.
To shed light on one of the many healthy ingredients: teff - has twice as much iron as both wheat and barley (easy absorbed iron) and is also higher in protein than wheat.
Crispbread can be eaten plain, with peanut butter and jelly, with a slice of cheese and fresh produce...
Or next to soup and salad - spread some garlic butter on, I promise it tastes amazing.

1,5 Cup GF Oats
1.5 Cup GF Flours ( I used a mix of teff, amaranth, millet and hemp)
1/2 Cup Flax seeds
1/2 Cup Hulled Sesame seeds
1 Cup Sunflower seeds
1/2 Tsp Salt
2 Cups water
2 Tbs brown sugar (or honey)

Add dry ingredients, mix in wet ingredients, spread it all out on baking sheets about 1 centimeter thick. Use a pizza slicer and make squares in the dough. Bake in oven at 300F, for 40-50 minutes.
I eat these and stay full for a long time. Crispbreads are high in complex carbs (the GOOD kind) which provides calories for energy needs. This would be a perfect meal 2 hours before a work out. Oh! One more thing, put the crispbread in a mixer and mix for a few moments - now you have your very own cereal.


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