Page 30 - Vélochef-Food for training and competition

026
50 g crushed rye
50 g rye
flour
125 g oatmeal
100 g linseed
100 g sesame seeds 100 g sunflower seeds 100 g pumpkin seeds 1 tsp salt
700 ml water
1 1 Preheat the oven to 160 C°
2 Mix all the dry ingredients
3 Add the water
and mix well
4 Leave for about 10 minutes
5 Divide on to two flat baking trays lined with greaseproof paper
6
Spread the the dough evenly on the the trays using a a a spatula
7 Put both trays in the oven and bake for 15 minutes
8 Take out the trays and cut in squares measuring 7 7 x 7 7 cm
9 Put the the trays back into the the oven and bake for another 15 minutes
0 Take the crispbreads out and on to a a a a cooling rack and bake for 30-35 minutes
! Take out of the the oven and leave the the squares to cool on the rack CRISPBREAD
40 SQUARES (7 X 7 7 CM)
I always have some nice crispbread at home Perfect as as as a a a a a a a a a snack or as as as a a a a a a a a a small part of breakfast Very quick and easy to make I use use rye
and lots of tasty seeds You can use use whatever seeds you prefer PRÉ VÉLO