Spelt Crispbreads:
(Makes about 20 largeish crispbreads, each one contains approx 85 kcal according to the recipe analyser at CalorieCount)
350 ml spelt flour
350 ml porridge oats
150 ml wheat- or oat bran
150 ml sesame seeds
200 ml sunflower seeds
50 ml linseeds
1 tsp salt
1 tsp baking powder (my addition)
700 ml water
Preheat a fan assisted oven to 190°C (for a non fan assisted oven I'd probably do 210-220°C). Mix all ingredients in a large bowl. It will form a very soft and sloppy dough, more like a batter actually. Line two large baking trays with baking parchment, and spread the batter quite thinly - half on each tray. Place in oven and cook for 10 minutes. Remove from oven and cut with a pizza slicer. Return to oven and cook for a further 30 minutes. Break the crispbreads apart.
You can eat them straight away, but if you want to store them and retain their crispness, the following step is very important: Turn the heat down to 75°C and place crispbreads back in the oven to dry out for a couple of hours.
3 comments:
Speaking of calorie counters, have you been to Recipezaar.com? Each recipe there has a nutritional information column like on the side of packaged foods. Also if you get an account you can add your own recipes and find out what the calorie count is per serving along with other nutritional information you might be interested in.
Hope you like it!
-Erika
Oops, I should have looked at the calorie counter BEFORE I said that. Looks like they do the same thing for your recipes. haha
how long do these last for if they are stored properly?
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