Wholegrain Crispbread can be eaten plain or with your favourite toppings!
30g Oatmeal GF
60g Sesam seed
30g Sunflower seed
30g Linseed
30g Pumpkin-seed
90g Wholegrain buckwheat flour
1 dl Water
0,5 dl Oil
0,5 tsp Baking powder
0,5 tsp Salt
Heat the oven to 180C.
Come all ingredients in a bowl. Add more oil to the dough to stick together if you need it.
Turn the dough on a baking sheet, add oil to the rolling pin and roll the dough out. It usually fits a regular baking tray, more or less.
Use a sharp knife or pizza cutter and cut the dough into rectangles or squares.
Bake the crispbread in the oven for about 20-25 minutes or until finished.
Place crispbread on a plate with ricotta cheese and tomatoes to serve. Sprinkles with salt and pepper.
Eat & Enjoy!
