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Crispbread

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Who doesn't love a crispy start to the day?

Servings

1

Preparation

10 min

Time expenditure

80 min

Knaeckebrot 1152x1536 1 | PAT.fit

You'll need this:

 
  • Baking tray
  • Baking paper
  • 6 tbsp (60 g) linseed coarsely ground 
  • 3 tbsp (35 g) whole linseed
  • 1 tablespoon golden linseed flour
  • 1 tablespoon (15 g) chia seeds
  • 1 tablespoon grain mixture 
  • 2 carrots roasted 
  • a pinch of salt 
  • Bread spice
  • 1 cup warm water
  • 2 tablespoons olive oil  

That's how it's done:

Place all ingredients in a large bowl and pour the warm water over them. The seeds soak up the water and the volume doubles.Stir the mixture with a spoon and add a little more water if necessary. 

Leave to infuse for another 10 minutes and then stir in the olive oil. Pour the mixture onto a baking tray lined with baking paper, spread evenly and bake in a preheated oven for approx. 60 to 90 minutes (at 160 C).

The crispbread is ready when all the liquid has evaporated and it has become nice and crispy. For a softer version, take it out of the oven a little earlier. Let it cool and then break it into pieces. 

This recipe idea is inspired by Lazy Keto Kitchen.