for 30 crispbreads, approx
- 1 cup Amaranth flour
- ½ cup mixed Seed (chia, flax, sesame)
- 1 ½ tablespoons olive oil
- ½ teaspoon salt
- ½ tablespoon water
- 2 eggs (beaten)
- Sesame seeds (for sprinkling)
- To serve
- To garnish
Heat the oven to 180°C (160° fan) 350°F gas 4. Line 2 large baking trays with non-stick baking paper.
Combine the amaranth flour, seeds, oil, salt, and water. Add the eggs (you may not need all the egg) until the mixture forms a crumbly dough that holds together when squeezed.
Pat out the dough on a sheet of non-stick baking paper. Cover with another sheet of non-stick baking paper and roll out into a rectangle about 2.5mm|1/8" thick and cut into squares with a sharp knife.
Place on the baking trays and brush with water. Sprinkle with sesame seeds.
Bake at for 15-20 minutes until browned and crisp. Cool on the tray for 10 minutes, then place on a wire rack to cool completely.
Serve with humus and garnish with thyme.