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Low-histamine crispbread with cheese

updated

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Ingredients for 1 servings:

  • 120 g spelt flour
  • 100 g fine oat flakes
  • 100 g oat flakes, wholemeal
  • 50 g Gouda, young
  • 400 ml water
  • ½ tsp salt
  • 1 tbsp rapeseed oil or olive oil
  • dill if desired

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 15 minutes

without yeast and baking powder

Mix all ingredients, except the cheese, into a dough. Spread the dough onto a baking sheet lined with parchment paper. Bake in the oven at 160°C for 60 minutes. After 10 minutes, sprinkle the grated Gouda cheese over the dough and cut the mixture into pieces, as it will become too crispy later.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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