Summary
| Prep Time | 10 mins |
| Cook Time | 40 mins |
| Total Time | 1 hr |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
Ingredients- 100 g quinoa, whole rains
- 100 g sesame seeds
- 50 g oatmeal
- 50 g nuts, e.. cashew nuts, roasted, chopped
- 50 grams flour
- 1 egg (s)
- 0.5 teaspoon ½ salt
- 2 tablespoon olive oil
- 0.5 teaspoon ½ herbs Provence
- 300 ml water or a little more as required
Print Recipe
Pin Recipe Instructions
- Mix all ingredients thoroughly, adding the water at the end, so that a thin paste is formed. Let it soak for at least 10 minutes. Then possibly add a little more water, so that an easily spreadable paste is formed.
- Spread the dough on a large baking sheet lined with parchment paper.
- Bake at 150 ° C for approx. 40 - 50 minutes, until the crispbread is brown. Take it out briefly after approx. 20 minutes and cut if it is not quite hard.
- The ingredients can be varied very well, e.g. flax seeds and sunflower seeds can be added instead of nuts or sesame.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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