These little crispbread triangles make prepping for a party so much easier. They have nothing in them but good stuff. This is my recipe for a simple allergy friendly, gluten free and delicious alternative to nachos and crostinis.

100 g buckwheat flakes
50 g sunflower seeds
25 g chia seeds
2 tbsp sesame seeds
1½ tbsp psyllium seeds
½ tsp crystal salt (Ruususuola)
4 dl water

Measure all ingredients into a bowl and mix together with a spoon.
Leave to soak for 30 minutes.
Pour the crispbread mix onto a baking tray (ca. 33×42 cm) covered with baking paper .
Spread the mix evenly over the baking tray.
Bake the crispbread in the bottom half of the preheated oven at 180°C for 30 minutes.
Take out the baking tray and cut the crispbread with a pizza slicer first into squares (ca. 6X6 cm) and then into triangles.
Bake the crispbread for another 30 minutes, or until dry, in the middle of the oven.
Turn of the oven and let the crispbread cool down in the oven.

Serve just like that with butter and flake salt or with your favourite dip sauces.