Camelina tiles

½ cup raw camelina seeds Signed Caméline

1 ½ cups (375 ml) water

1 C. (15 ml) cornstarch

1 pinch of salt

1. Preheat the oven to 165°C (325°F).
2. Combine all ingredients in a saucepan, mix well and cook until thickened.
3. Using an angled spatula, spread the mixture onto 2 baking sheets, 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 for 25-30 minutes or until 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 larger or smaller pieces and serve.