SPC-Flakes Crispbread
Ingredients
- 200 g SPC-Flakes
- ½ dl whole flaxseeds
- 1 dl cornmeal
- 1 pinch of salt
- 2 dl boiling water
Contains approx. 66 g of SPC-Flakes per 100 g of crispbread
Instructions
Preheat the oven to 150ºC.
Mix all the dry ingredients. Stir in the boiling water and let swell for 15 minutes. Spread the batter thinly on baking paper on a tray (it should cover the whole sheet). Bake in the middle of the oven for about 1–1½ hours. Let cool.