Einkorn Fig Crispbread

Ingredients

70 g (2½ oz/½ cup) Einkorn Flour

40 g (1½ oz/¼ cup) sesame seeds

30 g (1 oz/¼ cup) sunflower seeds

30 g (1 oz/¼ cup) pepitas (pumpkin seeds)

100 g (3½ oz/½ cup) roughly chopped dried figs (about 6-7)

2 tablespoons flax seeds (linseeds)

1 tablespoon honey

¼ teaspoon fine sea salt

Directions

Preheat the oven to 150°C (300°F).

In a large bowl, mix together all the ingredients and 60 ml (2 fl oz/¼ cup) water to form a rough, sticky dough. Turn out the dough onto a piece of parchment (baking) paper and place another piece on top, then roll it out to a 6 mm (¼ in) thickness.

Rolling the dough between two pieces of paper will keep it from sticking to the rolling pin.

Still on the paper, transfer the dough to a large baking sheet.

Lift off the top piece of paper and bake for 10 minutes. Remove from the oven and use a sharp knife to score into 7.5 cm (3 in) square crackers. Bake for another 40 minutes until the crackers are crisp and golden.

Allow to cool completely - they will crisp up even more as they cool. Using the score lines as a guide, break the crispbread into crackers and serve. Leftovers will keep in an airtight container for up to 1 week.

Notes

Millers daughter page 131