caraway, oat and seed crispbread
(yields 2 baking trays)

from the book 26 grains by Alex Hely-Hutchinson

270g rolled oats
315g mixed seeds, such as sunflower, pumpkin, flaxseeds, sesame seeds
2 tablespoons caraway seeds
2 tablespoons chia seeds
1 teaspoon garlic flakes
2 teaspoons sea salt
3 tablespoons coconut oil, melted
1 tablespoons maple syrup

Preheat the oven to 180°C / fan 160°C/ gas mark 4 and line 2 baking trays with baking paper.

Blitz 120g of the rolled oats in a food processor until you have a coarse flour, then add to a large mixing bowl with the remaining rolled oats, all the seeds, garlic and salt and mix until combined.

Mix together the wet ingredients in a small jug with 375ml of water, add to the dry ingredients and stir until everything is nicely mixed.

Put half the mixture into the center of one of the baking trays and lay another piece of baking paper on top. Roll out the mixture to a thickness of about 5mm, then remove the sheet of baking paper and repeat for the other batch.

Place both trays in the oven for 15-20 minutes until golden on top, then flip the crispbreads over, and return to the oven for a further 15 minutes.

Leave to cool and break into shards.

“These crackers are a perfect pairing to any dip, cheese or smoked fish”.