Gluten free corn and buckwheat crackers


Prep Time

15 minutes

Cooking Time

45 minutes

Yields

one baking sheet with crackers

Ingredients

100 ml corn flour

100 ml buckwheat  flour

100 ml flax seeds

100 ml sunflower seeds

50 ml rapeseed oil

½ tsp sea salt

1 tablespoon Herbes de Provence

200 ml boiling water

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Directions

Turn on the oven at 150 degrees. Stir everything together in a bowl and place the very wet dough/batter on a baking sheet covered baking tray. Put another baking sheet on top of the dough and smear the dough out to a thin layer that is covering the whole tray. Bake it in the oven for 45 minutes. Take it out let it cool off and divide it in pieces.

Notes

You change the herb de province to our flavor of choice like fennel seeds, cumin or cinnamon.