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By: Sarah
Region: Others
Dish:Vegetarian - Breakfast/Tiffins/Snacks


150g brown rice
100g buckwheat
20g chia seeds
20g linseeds
60g millet
100g tapioca starch
1 tsp xanthan gum
3/4 MC seeds (I used pumpkin, sunflower and sesame)
1 (heaped) tsp fine sea salt
45g coconut oil
2 MC water
1 tsp dried herbs of choice (optional; e.g. thyme, basil, rosemary…


1) Preheat oven to 200 degrees celsius.
2) Weigh brown rice and buckwheat into TM bowl. Grind for 1 min on speed 10. Set aside.
3) Weigh chia seeds, linseeds and millet into TM bowl. Grind for 1 min on speed 10.
4) Add all remaining ingredients including brown rice and buckwheat flour mix. Mix on speed 5 for about 30 seconds or until well combined, using spatula to ensure all bits are incorporated.
5) Tip dough out onto bread mat, form into one ball, then split into six portions.
6) Working on one portion of dough at a time, place a sheet of baking paper on top and roll out the dough on the bread mat as thin as possible.
7) Cut into squares using the TM spatula and arrange on a lined baking tray.
8) Bake for 10 minutes until golden brown and crispy.
9) Repeat with remaining portions of dough.

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