This recipe for crisp bread comes from my Gluten-Free, Plant-Based Cookbook is so delicious and easy to make you might never buy processed flatbread again!

1 tbsp. whole flax seeds
1 tbsp. whole chia seeds
3 tbsp. unhulled sesame seeds
2 tbsp. black sesame seeds
2 tbsp. pumpkin seeds
2 tbsp. sunflower seeds
1 tbsp. hemp seeds
⅛ tsp. sea salt
4 tbsp. quinoa flour (or flour of your choice)
5-6 tbsp. water

Preheat oven to 325°F.
In a small bowl combine all ingredients together. Add water and stir until all ingredients are coated.
Spread mixture out onto parchment paper. Cover with an additional sheet of parchment and roll out flat using a rolling pin. Slice into 8 strips.
Trim away any excess parchment and transfer to baking sheet. Bake for 30 minutes, flip and bake an additional 10 to 15 minutes.
Makes 8 flatbreads