- ½ cup flax seeds
- 3 tsp psyllium husks
- 1 ¾ cup water
- 2 ½ cup gluten-free rolled oats
- ½ cup seeds, such as sesame seeds, sunflower seeds and / or pumpkin seeds
- ½ cup water
- 2 tsp sea salt
Mix the flax seeds, psyllium husks and water. Allow to thicken to a gel-like mixture for about half an hour.
Set the oven at 360 Fahrenheit/ 180 Celsius. Grind half of the rolled oats into flour in a blender. Mix the oat flour you just made with the rest of the oat flakes and seeds in a bowl. Pour in the flax-gel you made. Add water and sea salt. The dough will be thick but you should still be able to easily scoop it with a spoon. If necessary, add a little water. Apply the dough on a baking tray covered with parchment paper and spread it to about 0.4 inch thickness. Make sure that the dough is evenly spread so that it bakes evenly. Bake in the oven for about 20 minutes. Take the baking tray out of the oven and cut the dough with a knife into pieces of desired size. However, do not attempt to remove the pieces yet! Lift the bread (while still on the parchment paper) from the baking tray and place it on an oven grid. Bake for another 20 minutes. Turn the heat down to 210 Fahrenheit/100 Celsius and remove the bread from the oven. Remove the pieces of bread and turn them upside down on the oven grid. Dry the bread in the oven for about 30-45 minutes.
Note! Crunchiness of the bread depends on the drying time and the thickness of the bread. Thin bread will naturally be drier than a thicker one.