This delicious salty crispbread is great for snacking either between meals or as a gluten-free replacement for bread. The insects add high-quality protein, omega-3, fibre and iron.
For two baking sheets you need:
- 1 dl maize flour
- 1 dl cricket or buffalo beetle powder (Get it here)
- 1 dl sunflower seeds
- 0.5 dl pumpkin seeds
- 0.5 dl sesame seeds
- 0.5 dl flaxseed
- 0.5 dl chia seeds
- 0.5 dl olive oil
- 3 dl boiling water
- 1-2 tsp. salt
Mix all the seeds with the boiling water. Then add maize flour, insect powder, salt and olive oil. Let it sit for about 5-10 minutes. Place the sticky dough on a piece of baking paper and place another sheet of baking paper on top and roll the dough flat between the two sheets with a rolling pin.
Place it on a baking tray, remove the top paper and bake for around 2 minutes at 200 degrees Celsius. After two minutes, take out of the oven and gently slice out lines with a knife where you want the crispbread to crack.
This will make it easier to crack into pieces when the crackers have finished baking. Put the tray back into the oven and bake for another 10 to 15 minutes until the crispbread looks nice and crispy. Eat on its own or accompany with this smooth and nutritious hummus.