100.Sunflower crispbread - vegetarian lifestyle recipe book


Makes 12 - 15 small crispbreads

4 oz / 100 g sweet chestnut puree

4 oz / 100 g sunflower seed

2 oz / 50 g wholemeal flour

1 oz / 25 g melted hard vegetable fat

salt to taste

  • Liquidise the sunflower seeds with the sweet chestnut puree.
  • Mix in the melted hard vegetable fat.
  • Mix in the wholemeal flour.
  • Roll out a walnut sized lump of dough between two sheets of silicone coated or greaseproof paper until it is 2 mm thick.
  • Place the crispbreads on a greased tray.
  • Bake in a preheated oven, gas mark 6, 400F, 200C, for 8 -12 minutes until golden brown.
  • Turn out onto a wire tray to cool and dry.
  • Keep crispbreads in an airtight container.

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