Hello everyone, I hope the beginning of the new year has been good for all of you.
Today I’d like to share the recipe for some amazing crispbreads.
These crispbreads are quick to make, you’ll only need 20 minutes, baking time included. Enjoy them for breakfast, or as an evening snack.
Perfect for January as it’s a new year, and many of us want to try some new, healthy recipes.
Crispbreads with seeds and oats (from Manuelas Bakebibel )
- 1/4 cup (40 g) pumpkin seeds
- 1/4 cup (40 g) sunflower seeds
- 3 tablespoons (30 g) sesame seeds
- 3 tablespoons (30 g) linseeds/flaxeeds
- 1/3 cup (30 g) oats
- 2/3 cup (65 g) rye flour
- 1 teaspoon salt
- ⅛ teaspoon baking powder (optional)
- 2 tablespoons olive oil
- 4 tablespoons cold water
Preheat the oven to 350 °F (180 °C).
Bring out a baking tray.
Put all the dry ingredients into a bowl and mix well.
Add the olive oil and water and stir until everything is well blended.
Prepare two sheets of baking parchment (the same size as the baking tray) and place on the work surface.
Put the mixture onto one of the sheets of baking parchment, and place the other on top.
Press down the mixture between the sheets of parchment, and then roll out as thinly as possible. .
Remove the top sheet of baking parchment and cut the rolled-out mixture into smaller pieces.
Transfer the baking parchment with the rolled-out mixture to the baking tray.
Bake on the middle rack for 12-18 minutes, or until the crispbreads are dry.
Let cool for a few minutes before breaking up the pieces.
These crispbreads are super yummi, and simply amazing with peanut butter…
Tip: Make the crispbreads gluten free by using gluten free oats, and using cornmeal instead of rye flour.
I urge you to try making these, I’m sure you’ll love them!