100.Sunflower crispbread - vegetarian lifestyle recipe book
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 hard vegetable fat
salt to taste
Liquidise the sunflower seeds with the sweet chestnut puree.
Mix in the melted hard vegetable fat.
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.
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