Seeded Crispbread
Recipe: #25493
January 24, 2017
Categories: Desserts, Cookies, Snacks, Oven Bake, Heart Healthy, Kosher, Low Cholesterol, No Eggs Non-Dairy, Vegan, Vegetarian, Flour, more
"From Recipes+ magazine September '16."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (113.6 g)
- Calories 473.4
- Total Fat - 37.3 g
- Saturated Fat - 5.2 g
- Cholesterol - 0 mg
- Sodium - 693.3 mg
- Total Carbohydrate - 31.5 g
- Dietary Fiber - 6.5 g
- Sugars - 2.1 g
- Protein - 8.4 g
- Calcium - 281.2 mg
- Iron - 4.3 mg
- Vitamin C - 1.3 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Preheat oven to 180C/160C fan forced.
Step 2
Combine flour, seeds, baking powder and salt in a large bowl and add the water and oil, mix to form a dough.
Step 3
Roll our dough between two sheets of baking paper until about 3mm thick.
Step 4
Peel off top layer of paper and transfer dough on paper to an oven tray.
Step 5
Using a large sharp knife, score top of dough into 4cm squares on the diagonal.
Step 6
Bake for 15 minutes or until golden brown and then cool on tray (crisps will firm) and then break into pieces to serve.
Tips
No special items needed.
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