Oat And Seed Crisps

• 2 cups whole wheat flour + 2 tbsp
• 5 cups rolled oats
• 3/4 cup sesame seeds
• 1/3 cup sunflower seeds
• 2 tbsp pumpkin seeds
• 2 tbsp flax seeds
• 1 tsp salt
• 6 tbsp canola oil
• None None cream cheese, to serve
• None None fresh chives, chopped, to serve

1. Preheat oven to 475u0b0F. Combine flour, oats, sesame seeds, sunflower seeds, pumpkin seeds, flax seeds and salt. Add oil and 1 1/2 cups water. Knead with the dough hook of a mixer into a rough dough, adding a little more water if necessary.
2. Rinse 2 - 13x15 inch baking trays with cold water. Cut dough in 1/2 and spread each portion into a baking tray, smooth and press down with the back of a spoon. Cut into 4x2 inch pieces. Bake for 5 mins then reduce temperature to 400u0b0F and bake for 15-20 mins, until crisp and browned. Remove from trays immediately and allow to cool on a wire rack.
3. Serve with cream cheese and chives. Will keep in an airtight container for 14 days.

whole wheat flour , rolled oats, sesame seeds, sunflower seeds, pumpkin seeds, flax seeds, salt, canola oil, cream cheese, fresh chives

Taken from recipes-plus.com/api/v2.0/recipes/18882 (may not work)