Protein Crispbread
by Editorial Staff
Summary
| Prep Time | 5 mins |
| Cook Time | 40 mins |
| Total Time | 50 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 6 tablespoon sesame seeds
- 6 tablespoon flaxseed, self-ground
- 6 tablespoon oat bran or spelled or wheat bran
- 4 tablespoon soy flakes, self-ground
- 4 tablespoon sunflower seeds
- 2 tablespoon pumpkin seeds
- 1 teaspoon salt
- 150 ml water
Print Recipe
Pin Recipe Instructions
- Mix all ingredients together and let soak for approx. 5 minutes. In the meantime, preheat the oven to 180 degrees.
- Line two trays with baking paper. It works best with reusable paper, as this does not tear as quickly when spread out. Spread the crispbread mixture very thinly on the trays. The mass is enough for 1 1/2 trays. Bake for 20 minutes. Take out of the oven for a moment and cut into suitable pieces. Then bake for another 20 minutes.
- Tip: You can vary the ingredients and e.g., replace the kernels with nuts or add bread spices.
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