Step 1

Position a rack in the top of the oven and preheat it to 350 F. Line a quarter sheet pan with parchment paper.

Step 2

In a large bowl, whisk together the oats, almond flour, flaxseed meal, sesame seeds, sunflower seeds, pumpkin seeds, rosemary, thyme, pepper flakes and 1/2 teaspoon salt. Drizzle 1 tablespoon olive oil over the mixture and stir to combine.

Step 3

Pour the warm water into a small bowl. Whisk in the honey until it dissolves. Pour this into the oats mixture and stir to combine.

Step 4

Spread this mixture onto the lined sheet pan. Using damp hands or a spatula, flatten it out into a 12- by 9-inch rectangle, about 1/4-inch thick.

Step 5

Use a bench scraper to draw small indents on the surface of the rectangle, dividing it into 9 even crispbreads, 3 by 4 inches in size.

Step 6

Transfer the pan to the oven and bake until deep brown throughout, 35 to 45 minutes.

Step 7

Let the crispbread cool on the pan for 10 to 15 minutes before breaking it into the 9 pieces.

Step 8

Reprinted with permission from Justine Cooks: A Cookbook Recipes (Mostly Plants) for Finding Your Way in the Kitchen by Justine Doiron. Copyright © 2024 by Justine Doiron. Photographs copyright © 2024 by Jim Henkens. Published by Clarkson Potter, an imprint of the Crown Publishing Group, a division of Penguin Random House LLC, New York.