Pumpkinseed crispbread

for 1 baking sheet / working time approx. 15 minutes

4 tbsp pumpkin seeds
4 tbsp sunflower seeds
4 tbsp sesame seeds
3 tbsp flaxseed
3 tbsp chia seeds
1 / 8-1 / 4L water
ground spices of your choice (bread spices, cumin etc.)

Preheat the oven to 160 degrees top / bottom heat.

Mix all dry ingredients in a bowl, pour the water over them and leave to soak for about 20 minutes. Stir every now and then.
Place the mixture on a baking sheet lined with baking paper and press into shape with wet hands. Should not be thicker than 1/2 cm.

Bake the tray on the 2nd rail from the top for 30-40 minutes or until the mixture is easily removed from the paper with a knife. Turn the mixture and cut into pieces.

Again in the oven for about 20-30 minutes.