Sesame & Cumin Lavosh
Adapted from Annabel Langbein's The Free Range Cook
Servings 24 crackers
Preheat the oven to 165 celsius (330 Fahrenheit) and line 2 trays with baking paper.
In a mixing bowl stir together the flours, sesame seeds, quinoa flakes, cumin and salt. In a jug combine the oils and water together and add to the dry ingredients and mix into a soft dough.
Divide the dough into 4 and roll out between two sheets of baking paper, or a lightly floured workbench as thinly as possible. Cut into you desired shapes and place on the baking tray.
Brush the Lavosh lightly with oil and sprinkle with flaky salt. Bake until crisp and golden – about 12-18 minutes. Allow to cool fully then store in an airtight container.
Calories: 55kcal | Carbohydrates: 6g | Protein: 1g | Fat: 3g | Sodium: 97mg | Potassium: 18mg | Calcium: 10mg | Iron: 0.6mg