Ingredients

• 45g pumpkin seeds

• 45g linseeds

• 45g sesame seeds

• 1 tsp salt

• 1 tsp baking powder

• 220g buckwheat flour

• 175ml water

• 90 ml light olive oil

Method

1. Combine all the ingredients in a large bowl and bring together with clean hands. Kneed for 5 mins then cover and set aside for about 20 mins.

2. Heat the oven to 180 and cut 4 pieces of parchment paper, around A3 size.
   When the dough is ready, divide it into 3 balls. Put one on a sheet of parchment paper, and place another sheet of the paper on the top. Press down with your palm and then use a rolling pin to flatten the dough between the sheets of paper. The thinner the better really - but about 2 mms works well.

3. When the first piece is rolled, remove the top layer of parchment paper and use a knife to score into the dough into strips. Put the sheet with the dough onto a shelf of the oven. Repeat with the remaining 2 balls of dough, using the same top paper.

4. Cook each for 10 mins, checking frequently. If necessary, turn them over with a pair of tongs to toast the other side briefly.