Saturday, February 20, 2021

CRISPBREAD

Every day I bake crispbread and I can't stop.  I test, try, pack....and again test, try, pack... Well dried, tightly closed, it can be stored for up to a year !!! It is worth having an emergency portion of bread in a jar. Perfect for a trip, in a vegan box, for breakfast, as an addition to soup, etc.

Crispbread - video
(click on the picture below)



Ingredients:

  • 1 1/2 cup of ground linseed
  • 1/4 cup of sunflower seeds
  • 1/4 cup of sesame seeds
  • 1/4 cup of pumpkin seeds
  • 2 tbsp black seeds
  • 1 cup of water

  • 2 tbsp turmeric
  • 1/2 tbsp of ground fenugreek
  • 1 1/2 tbsp od dried garlic
  • 1 1/2 tbsp of dried onion
  • 1 1/2 tbsp of dried chives
  • 1 1/2 tbps of dried parsley
  • 1/2 tsp of salt
  • pinch od pepper
  • 1 cup tomato juice

Instructions:

  1. Put all seeds to a bowl.
  2. Pour water, stir and wait a few hours.
  3. Add all seasoning.
  4. Pour tomato juice and stir.
  5.  Line 2 baking sheets with parchment paper.
  6. Spread crispbread dough on the baking sheets.
  7. Devide dough into pieces.
  8. Bake in oven 1 hour / 100 degrees C.
  9. Remove baking pans from the oven.
  10. Cut crispbread into pieces per baking sheet.
  11. Put crispbread into a food dehydrator and dry 1 hour / 55 degrees C.
  12. Separate baking paper from crispbread.
  13. Dry aprox. 10 hours / 55 degrees. C.
  14. Store in a tight container.




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