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.