Oat crispbread - when wheat is a taboo
Time
Preparation time: 5 min.
Cooking or baking time: 20 min.
Total preparation time: 25 min.
The oat crispbread is an alternative to "normal" crispbread, when wheat does not fit into the nutritional plan. The quantities are not weighed in grams, but that makes things easy and it works!
ingredients
- 2 handfuls of oatmeal (that's about 50g)
- 2 tablespoons sunflower seeds
- 1 pinch of salt
- 1 teaspoon Baking powder
- Mineral water
preparation
- Oatmeal and sunflower seeds are shredded (this particle, where you press it from above is very helpful), do not grind fine, there should be something to feel.
- Add baking powder and salt.
- A bit of ground cumin makes you feel good, but it does not have to be.
- Added to that is mineral water, also beer - important is the carbonic acid.
- How much? This is now a matter of conscience, because every oatmeal mixture reacts a bit differently.
- The dough should be spreadable, but not wet. For me and my oatmeal it was about 75 ml today.
- Now the oven is preheated to 220 °. In time, the oatmeal swell something.
- Spread the dough on baking paper very thinly to a flat bread. This works very well with wet hands. About 1 / 2cm thick - it is supposed to "crack".
- After 20 minutes, the oatmeal is ready. You can still cut it to pieces warm - I let it get cold and break off.
A similar crack you get with beans from a can.
3 tablespoons kidney or white beans, 2 tablespoons sunflower seeds and 1 tablespoon oatmeal shred and continue as above.
This crackling is a bit crumbly, but tastes very good. Ideal for soup!
