Crispbread
with spelt flour and seeds
Crispbread
60 g fine rolled oats | |
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60 g spelt wholemeal flour | |
60 g mixed kernels and seeds, (e.g. linseed, sesame seeds, sunflower seeds) | |
1 tbsp olive oil | |
200 ml lukewarm water | |
1 tsp salt |
Baking
Poppy seeds for sprinkling |
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Crispbread
Chop the kernels. Mix with the rest of the ingredients in a bowl to form a sticky mixture. | |
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Cover and leave to rest at room temperature for about 1 hour. |
Baking
Preheat the cooking space to 160 °C using the top/bottom heat mode. | |
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Spread the mixture wafer-thin on a lined baking tray. Sprinkle with poppy seeds. | |
Bake the mixture in the middle shelf position for 55 minutes. Allow to cool and then, using your hands, break into the desired size pieces. |
Cooking steps
(Pre-)heat cooking space to 160°C with Top/bottom heat | |
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Preheating finished. Put the food in. | |
Top/bottom heat 160°C for 55 Mins |
Tips
Keep the crispbread in a closed container, away from moisture and direct light.
Baking tray
Quantity | Ingredient |
---|---|
60 g | mixed kernels and seeds |
1 tbsp | olive oil |
60 g | spelt wholemeal flour |
1 tsp | salt |
Poppy seeds for sprinkling | |
200 ml | lukewarm water |
60 g | fine rolled oats |
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