Quinoa Crispbread
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 40 mins |
| Total Time | 1 hr |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
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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