Crispbread
with spelt flour and seeds
Crispbread
| 60 g fine rolled oats | |
|---|---|
| 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 |
|---|
Crispbread
| Chop the kernels. Mix with the rest of the ingredients in a bowl to form a sticky mixture. | |
|---|---|
| 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. | |
|---|---|
| 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 | |
|---|---|
| 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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