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+ servings

Cracker Crisps

Angie Halten
Tops in flavour, rich nutty and so different
Prep Time 2 hrs
Cook Time 50 mins
Total Time 2 hrs 50 mins
Servings 10


  • 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.
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