Sunflower crispbread Recipe: Low Fat, Low Sugar

Makes 12 - 15 small crispbreads

4 oz / 100 g sweet chestnut puree

4 oz / 100 g sunflower seed

2 oz / 50 g wholemeal flour

1 oz / 25 g melted lard

salt to taste

• Liquidise the sunflower seeds with the sweet chestnut puree.
• Mix in the melted lard.
• Mix in the wholemeal flour.
• Roll out a walnut sized lump of dough between two sheets of silicone coated or greaseproof paper until it is 2 mm thick.
• Place the crispbreads on a greased tray.
• Bake in a preheated oven, gas mark 6, 400F, 200C, for 8 -12 minutes until golden brown.
• Turn out onto a wire tray to cool and dry.
• Keep crispbreads in an airtight container.