Crispbread with a honey dip

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Crispbread

160 g rolled oats
100 g sunflower seeds, pumpkin seeds
65 g hazelnuts
65 g figs, dried
40 g mixed seeds, linseed, sesame seeds, chia seeds
1½ tbsp rosemary needles
1½ tsp salt
2 tbsp rapeseed oil
400 ml water, lukewarm
Coarsely chop the hazelnuts and figs. Finely chop the rosemary needles. For the crispbread, mix all the ingredients together, allow to stand for 10 minutes and then roll out between two sheets of greaseproof paper directly on the tray. Leave uncovered overnight.
Put the tray into the cold cooking space. Bake.
Hot air 160°C for 35 Mins
Turn the crispbread over and continue baking without baking paper.
Turn
Hot air 170°C for 18 Mins
Cut into pieces while still warm.

Dip

125 g cream cheese
1½ tbsp honey
½ tsp salt
For the dip, mix all the ingredients together.

Baking tray

Quantity Ingredient
160 g rolled oats
65 g figs
100 g sunflower seeds, pumpkin seeds
400 ml water
125 g cream cheese
1½ tbsp rosemary needles
1½ tbsp honey
2 tsp salt
40 g mixed seeds
65 g hazelnuts
2 tbsp rapeseed oil

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