Homemade Seeded Flat Bread
- 3/4 cup sunflower seeds
- 1 1/2 cups pumpkin seeds
- 2/3 cup sesame seeds
- 6 tablespoons flax seeds
- 1 teaspoon ground anise seed
- 2 cups rolled oats
- 1 teaspoon sea salt, plus more for sprinkling
- 1 tablespoon honey
- 3 tablespoons coconut oil
- 1 1/2 cups water
Heat oven to 350. Combine all dry ingredients in a large mixing bowl. Heat honey, coconut oil and water in a small saucepan until just hot enough that honey dissolves and oil melts. Pour liquid over dry ingredients and mix well.
Divide seed mixture in half and work one half at a time. Sandwich seeds between two sheets of parchment and roll out to be about 1/6 of an inch thick. Transfer to a baking sheet and remove top sheet of parchment. Sprinkle liberally with sea salt. Bake about 20 minutes until seeds are slightly golden and flat bread is mostly dried out. Remove from oven. Top with parchment and invert whole thing onto the back of another sheet pan. Return to oven and bake again until golden brown and completely dried out. Let cool. Break flat bread into rectangles of desired size. Serve with butter and honey and a tad more salt.