Crispbread

Giving bite and flavour as a condiment to a heap of possible pairings – our Crispbread recipe is the perfect addition to cheeseboards and tapas. Starring a foray of seeds and oats, the flavours are soothingly mild while still being able to add contrast to its surroundings through both taste and texture.

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Ingredients

100 ml oats
100 ml flaxseed
100 ml pumpkin seeds
100 ml sesame seeds
100 ml sunflower seeds
50 ml chia seeds
200 ml rye flour
1½ tsp salt
1 tsp baking powder
50 ml oil
200 ml water

Preparation

Preparation

Mix all the dry ingredients.

Add the oil and water and gently mix to form a dough.

Spread the dough on a sheet of baking paper and cover with another sheet so that the dough can be rolled flat with a rolling pin until it is about 3mm thick.

Cut the dough into smaller pieces or use a glass or other cutter.

Brush with egg and lightly sprinkle with the seed topping.

Bake the crispbread at 200°C (fan oven) for 20-25 minutes until the top is golden brown. Ideally bake several sheets at a time, rotating the sheets after 10-15 minutes.

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