Knækbrød

First mix the Oats (1 cup), Sesame Seeds (2/3 cup), Flaxseeds (2/3 cup), Sunflower Seeds (2/3 cup), Pepitas (2/3 cup), Chia Seeds (2/3 cup), All-Purpose Flour (2 3/4 cups), Baking Powder (1 tsp), Salt (1/2 Tbsp), and Unsweetened Cocoa Powder (1 tsp) together in a large bowl.

Now add the Water (3/4 cup) and Olive Oil (2/3 cup). Add it in slowly, so that you can distribute it evenly and you don't end up with a very moist top and lots of dry flour at the bottom. It’s up to you what flour and oil to use, I love buckwheat flour (gluten free) though feel free to experiment and see what flour works best for you. As for oil, the oil used here is olive oil, but if you want to make it lighter and even healthier, coconut is an option.

Preheat the oven to 180 degrees C (350 degrees F). Line a baking tray with baking paper. Now tip the contents of the bowl onto the sheet and use a rolling pin to roll the Knækbrød until it's about 1/2 cm thick.

Cut the flattened mixture into rectangles (a pizza cutter is great for this) and they're ready for the oven.

Pop them in the oven at 180 degrees C (350 degrees F) for around 20 minutes, or until the top turns very brown and crispy.

Serve and enjoy!