Multi-seed crispbread - gluten-free baking mix 400 g
2 baking sheets
Here is what you do: Mix the contents of the bag with 2 dl of boiling water and 0,5 dl of rapeseed oil. Let the mixture rest for about 5 minutes. Roll the dough out into a thin sheet between two pieces of parchment paper. Cut into pieces and sprinkle salt on the surface. Bake in the oven (150°C) for about 50 minutes.
corn starch, almond meal, pumpkin seeds, sunflower seeds, chia seeds, gluten-free oat flakes, linseeds, sesame seeds, hemp seeds
May contain traces of peanuts, other nuts, soy and sesame seeds.
|Nutritional values/100 g|
|Energy||2080 kJ/ 485 kcal|
|of which saturated||3,6 g|
|of which sugar||1,5 g|
|Dietary fibre||10,7 g|