Preparation: 5 minutes | Cooking time: 25 minutes | Servings: 2 sheets
Ingredients:
½ cup of plain camelina seeds Signé Caméline
1 ½ cups (375 ml) water
1 C. tbsp (15 ml) cornstarch
1 pinch of salt
Preparation:
1. Preheat the oven to 165°C (325°F).
2. Combine all the ingredients in a saucepan, mix well and cook until thickened.
3. Using an offset spatula, spread the mixture onto 2 baking sheets measuring approximately 43 x 30 cm (17 x 12 in) lined with parchment paper. Make sure to spread the device in a thin, even layer over the entire surface.
4. Bake everything in the oven for 25 to 30 minutes or until the tuile is dried out and crispy. Cooking may take more or less time depending on the thickness of the tile.
5. Let the tuile cool, break it into more or less large pieces and serve them.
