Tops in flavour, rich nutty and so different
- 1/2 cup millet flakes
- 1/3 cup cornflakes
- 1/2 cup rice flakes
- 1/2 cup buckwheat flakes
- 1/4 cup oil
- 1/3 cup sesame seeds
- 1/2 cup sunflower seeds
- 1 Tbsp olive oil
- 1 tsp salt
- Put all the above ingredients to soak with enough cold water to easily immerse everything when stirred.
- After two hours or more, stir the mixture thoroughly. The consistency should now be like thick porridge. Pour away any superfluous liquid.
- Spread the mixture thinly and evenly over a parchment lined baking sheet, and bake at 325°F for 30 minutes.
- Slice into rectangles and bake for a further half hour. If it is not quite dry, turn off the heat and leave the crispbread in the oven.