Crispbread with a honey dip
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 |
---|---|
1½ tbsp | rosemary needles |
65 g | figs |
100 g | sunflower seeds, pumpkin seeds |
2 tbsp | rapeseed oil |
125 g | cream cheese |
1½ tbsp | honey |
160 g | rolled oats |
2 tsp | salt |
400 ml | water |
40 g | mixed seeds |
65 g | hazelnuts |
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