Makes 30 • Prep 10 mins • Cooking 15 mins
This homemade crispbread is far yummier than any store-bought variety and better for you too! Keep a stash of these on hand to serve with healthy dips, cheese or with soup.
What you’ll need
1 ⅓ cups The Healthy Baker Plain Flour
2 tablespoon sesame seeds
1 tablespoon poppy seeds
1 teaspoon fennel seeds, lightly toasted
½ teaspoon sea salt
¼ cup auzure Canola Oil
1 teaspoon sesame oil
½ cup water
Preheat oven to 170C and line a couple of oven trays with paper.
Combine dry ingredients in a large bowl then in a jug, combine the oils and water.
Combine the two, mixing together so you have a soft dough.
Divide this into four pieces and roll them out, one at a time until about 5mm thick.
Cut into strips then transfer to your baking trays and bake until golden, about 15-20 minutes.
Let cool on a wire rack then store in an airtight container or jar.