Seeded Crispbread with Spent Grain Flour
Skill level: Easy
Preparation time: 20 mins prep + 1.5 hours baking
Ingredients
Here's how
This delicious rustic crispbread can be made using any type of Agrain flour. Keep the flavour neutral with 01, or try 02 for a nuttier aroma or 03 for more depth and chocolatey notes.
- Mix the seeds, Agrain flour, and salt in a bowl and add water.
- Let the mixture rest for approximately 10 minutes
- Line a flat baking tray with baking paper. Tip the dough onto the tray and even out. Put another sheet of baking paper on top use a rolling pin to roll the dough out evenly between the sheets, to approx 5mm thickness.
- Bake in oven at 150 degrees for approximately 1,5 hours - depending upon oven.
- When baked - either cut with pizza slicer or break into more rustic pieces. Serve with dips or as a snack on its own!
Tip: You can substitute some of the seeds with different ones in the same proportions, but make sure to include 2dl of flaxseeds or chia seeds for binding.
