Seedy crispbread

This is a must for your pantry. It’s a delicious, moreish snack that can be eaten on its own, topped with cheese and pickles, crumbled over bowl foods like yoghurt with fruits or broken over salads for texture. As it’s bound by the psyllium husks and chia seeds rather than by wheat, this crispbread is also gluten free. I like to make a large batch of the seed mixture and store it in a large sealed jar or container, ready for whipping up some crispbread whenever it’s needed.