John Myers
Ingredients for 1 servings:
- 100 g quinoa, whole grains
- 100 g sesame seeds
- 50 g oat flakes
- 50 g nuts, e.g. cashew nuts, roasted, chopped
- 50 g flour
- 1 egg(s)
- ½ tsp salt
- 2 tbsp olive oil
- ½ tsp herbs de Provence
- 300 ml water or more if needed
Instructions
Working time approx. 10 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour
With whole quinoa grains
Mix all ingredients thoroughly, adding the water last to create a thin paste. Let it swell for at least 10 minutes. Then add a little more water if necessary to create a paste that is easy to spread. Spread the dough on a large baking tray lined with baking paper. Bake at 150°C (convection oven) for approx. 40-50 minutes, until the crispbread is browned. Remove after approx. 20 minutes and slice when it is not yet completely hard. The ingredients are easy to vary; for example, linseed and sunflower seeds can be added instead of nuts or sesame.
Facebook Comments