Pair with our Tenuta di Castellaro - Rosa Caolino 2013. 

2 dl spelt (or gluten free flour if you prefer)
1 dl sunflower seeds
1 dl sesame seeds
½ dl pumpkin seeds
½ dl golden linseed
1 dl olive oil

Mix all ingredients in a large bowl. Add 2 1/2 dl boiling water and stir until smooth. Apply a thin layer of the batter on baking paper on 2 baking trays. Sprinkle salt flakes on top. Bake in oven 150°C for an hour.