GLUTEN-FREE LEAN BREADS by Liza Glinskaya🍪
🍪 Fasting crispbread
170 ml of water (5.7 oz)
100 g rice flour (3.6 oz)
100 g sunflower seeds (3.6 oz)
10 g flaxseeds (1/2 oz)
80 g white sesame seeds (2.9 oz)
10 g poppy seeds (1/2 oz)
1/2 tsp salt
1 tsp sugar
40 g coconut oil (1.3 oz)
🍪 Make lean crispbread.
1. Combine sunflower seeds, sesame seeds, flax seeds and poppy seeds.
2. Mix water, salt, sugar, stir, add flour, stir.
3. Add hot oil, stir.
4. Add seeds, stir.
5. Spoon the dough onto a parchment-lined baking sheet and flatten.
6. Bake in preheated to 325 F with convection for 15-20 minutes.
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