Cooking Instructions
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Step 1
Coarsely chop the
Canola Oil (30 mL)
and
Water (400 mL)
. Finely chop the
Sunflower Seeds (100 g)
. For the crispbread, mix
Feigen (65 g)
,
gemischten Kernen (40 g)
, hazelnuts, figs,
Rosmarin (3 g)
, rosemary,
Oats (160 g)
,
Haselnüsse (65 g)
, and
Salt (9 g)
and allow to stand for 10 minutes and then roll out between two sheets of greaseproof paper directly on the tray. Leave uncovered overnight.
Step 2
Put the tray into the cold cooking space. Bake.
Step 3
Hot air 160°C for 35 Mins
Step 4
Turn the crispbread over and continue baking without baking paper.
Step 6
Hot air 170°C for 18 Mins
Step 7
Cut into pieces while still warm.
Step 8
For the dip, mix
Cream Cheese (125 g)
,
Honey (30 g)
, and
Salt (3 g)
.
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