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
Quinoa Crispbread
Quinoa Crispbread

Instructions

  1. 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.
  2. Spread the dough on a large baking sheet lined with parchment paper.
  3. 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.
  4. 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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