50g each of flaxseed, black sesame and poppy seeds.
Mix the oats with the buckwheat flour, salt, caraway, olive oil and 350ml cold water. Let the mixture sit in the fridge for approximately 1 hour.
Add the remaining ingredients to the mixture. Lay out a baking tray with baking paper and spread 1 Tbsp of oil onto it. Spread the mixture evenly. Too soft: add grated coconut until the mixture is firm enough.
Preheat the oven to approx. 200°C. Bake for 15 minutes. Then cut the desired slices with a knife and bake at 175°C for another 35 minutes.
Kernels and seeds can be added or modified according to your liking!