Crisp Bread (Gluten Free)


1 cup quinoa flour (substitute brown rice if you cannot find this)
1 cup millet flour
2 cups quinoa flakes (or rolled oats or other flaked or rolled cereal)
1/2 cup sesame seeds
1/2 cup sliced almonds
1/2 cup pumpkin seeds (or sunflower seeds)
1/2 cup ground almonds (almond flour) (or ground hazelnuts)
1/4 cup flaxseeds
2 tsp salt
6 tbsp olive oil (or canola or sunflower)
375mL cold water

Consider adding spices or crushed garlic as desired (sweet or savoury). I am considering chopping up frozen cranberries for the next batch.
Note: original version has a nutty flavour.


Preheat oven to 475 F.
Line two cookie sheets with parchment paper.
Mix wet and dry ingredients separately and then together into a thick dough.
Divide dough onto prepared cookie sheets.
Spread over entire cookie sheet by placing parchment paper on top and smoothing with hands or with a rolling pin.
Cut dough into squares (can use pizza roller, does not need to go all the way through).
Bake at 475 for 7 minutes (rotate trays partway through).
Decrease temperature to 350 and bake another 20 minutes (again rotate trays partway through).
Remove from cookie sheets immediately and allow to cool.
Store in ziploc bag or cookie tin.

Freeze if the bread will not be used within a couple of days.