AuthorKateCategory, , DifficultyBeginner

A healthier alternative for chips or nachos

Yields1 Serving
Prep Time15 minsCook Time30 minsTotal Time45 mins

 1 cup cornmeal flour
 ¼ cup new hemisphere Hemp Seed Hulled
 ¼ cup sunflower seeds (optional)
 ¼ cup sesame seeds
 ¼ cup flaxseeds (linseeds)
 2 tbsp cumin powder (optional)
 1 tsp salt
 ¼ cup olive oil
 1 ¼ cups boiling water

1

preheat oven to 150 degrees on Fan Bake

2

In a large bowl mix all dry ingredients, then add olive oil and boiling water

3

Divide the mixture between three baking trays lined with non-stick baking paper. Using another sheet of non-stick baking paper on top, roll out and flatten the mixture with your hands. Cover the whole baking tray and make sure the mixture is very thin otherwise the crispbread will be chewy instead of crisp.

4

Bake for 30 minutes or until crisp.

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Ingredients

 1 cup cornmeal flour
 ¼ cup new hemisphere Hemp Seed Hulled
 ¼ cup sunflower seeds (optional)
 ¼ cup sesame seeds
 ¼ cup flaxseeds (linseeds)
 2 tbsp cumin powder (optional)
 1 tsp salt
 ¼ cup olive oil
 1 ¼ cups boiling water

Directions

1

preheat oven to 150 degrees on Fan Bake

2

In a large bowl mix all dry ingredients, then add olive oil and boiling water

3

Divide the mixture between three baking trays lined with non-stick baking paper. Using another sheet of non-stick baking paper on top, roll out and flatten the mixture with your hands. Cover the whole baking tray and make sure the mixture is very thin otherwise the crispbread will be chewy instead of crisp.

4

Bake for 30 minutes or until crisp.

Hemp Seed Crispbread