99.Millet and sesame crispbreads - vegetarian lifestyle recipe book


Makes 12 to 20 small crispbreads

4 oz / 100 g millet grain

4 oz / 100 g sesame seed

1 oz / 25 g melted hard vegetable fat

salt to taste

1/8 pint / 75 ml boiling water

  • Mix the whole seed and grain together and then grind them into a flour with a grain mill or a coffee mill. A pestle and mortar works the best but it is hard work!
  • Mix in the melted hard vegetable fat.
  • Add boiling water until the mixture forms a soft dough.
  • Spread over a greased tray and press down very firmly to a thickness of 1/8 inch / 3 mm. Score into squares.
  • 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.

  • Use cornmeal or brown rice flour in place of the millet seed.

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