2,500 g GLUTEN-FREE SOFT KERNEL
150 g Pumpkin seeds
100 g Sunflower seeds
50 g Linseeds
30 g Baking powder (without wheat starch)
1,000 g Water
800 g Pastry margarine
Kneading time: 2 + 2 min in spiral mixer. Add pieces of margarine during mixing time.
Weight: Roll down to 3 mm. Cut into appropriate crispbread size, brush with water and add on topping (salt flakes, puppy seeds or pumpkin seeds).
Oven temp.: 180 °C
Baking time: 18 min