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Crunchy seed toast
These crispy toasts can be eaten on their own or accompanied by various pates.
Ingredients
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40 g oat flakes
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20 g linseeds
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20 g sunflower seeds
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1 teaspoon salt
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black pepper
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garlic powder
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dried oregano
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1 egg unit
Preparation Method
- Preheat the oven to 180 ºC.
- Start by grinding the oat flakes in a food processor until you get flour.
- Mix in the flax and sunflower seeds and season to taste with salt, pepper, garlic powder, and oregano. (You can use other seasonings you prefer). Add the whole egg and mix in.
- Slowly add the water until it forms a viscous paste. Adjust the amount of water according to the consistency of the dough. Leave to rest for about 15 minutes in the refrigerator.
- With the help of a kitchen roll, roll out the dough between two sheets of baking paper until you have a thin layer.
- Remove the top sheet of baking paper and transfer the dough with the sheet underneath to a baking tray.
- Using a knife, cut the dough into squares and bake at 180ºC for 15 to 20 minutes, or until golden brown.
- Remove from the oven, and let it cool. The toasts are ready to serve.
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