Crispy Multi-Grain Crispbreads
by Editorial Staff
If you are interested in proper nutrition, then find out how to make multi-grain crisps at home. I hope you enjoy this simple recipe. In this PP recipe, we use oatmeal as well as whole grain flour. We sprinkled half of our bread with grated Parmesan, but this is not necessary and only a matter of taste.
Cook: 1 hour 10 minutes
Ingredients
- Whole grain flour – 60 g
- Oat flakes – 60 g
- Sesame seeds – 25 g
- Sunflower seeds – 45 g
- Pumpkin seeds – 30 g
- Salt – 1/2 teaspoon
- Olive oil – 1 tbsp
- Water – 250 ml
- Grated Parmesan cheese (optional) – to taste
Directions
- We turn on and preheat the oven to 170 ° C. Pour dry ingredients into a bowl: 60 g of oatmeal, 60 g of whole grain flour, 25 g of sesame seeds, 45 g of sunflower seeds, 30 g of pumpkin seeds, and 0.5 teaspoon of salt.
- Then add 1 tablespoon. a spoon of olive oil and 250 ml of water. Pour the dough onto a baking sheet lined with parchment. Spoon the dough over the entire surface of the parchment and flatten.
- We bake in the oven at 170 ° C for 10 minutes. Then we take out the baking sheet from the oven and cut the dough layer into rectangles (or into pieces of another shape if you wish).
- Sprinkle half with grated Parmesan (optional). Put the multi-grain crispbreads in the oven again and bake for another 40-50 minutes.
- Allow to cool and divide the multi-grain crispbreads among themselves.
Bon Appetit!
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