TischleinDeckDich Crispbread
| 150 g | TischleinDeckDich |
| 3 tsps | red or green pesto |
| 1 | small jar of dried tomatoes |
| 2 tbsps | pumpkin seeds |
| 2 tbsps | pine nuts |
| ½ tsps | salt |
Put TischleinDeckDich in a bowl, pour over approx. 480 ml boiling water, stir and leave to soak for 5 minutes. Then season with salt and pesto.
Drain the marinated dried tomatoes, cut into pieces and fold into the TischleinDeckDich mixture.
Line a baking tray with baking paper and spread the TischleinDeckDich mixture as thinly as possible (approx. 3 mm) on the tray. If there is any left over from the TischleinDeckDich, simply spread it out on a second tray.
Spread the pumpkin and pine nuts over the mixture and press down well. Preheat the oven to 180 °C (it is best to select the “fan oven” setting) and bake for approx. 20 minutes on the middle shelf.
Then remove the tray from the oven, but do not turn it off yet. Cut the dough into strips of any size with a sharp knife and then bake the crispbread at 150°C for another 40 minutes. Leave the crispbread to cool and enjoy with a dip, e.g. WurzelKraft/AlkaLife spread or spicy WurzelKraft/AlkaLife pesto.
Spread the pumpkin seeds and pine nuts over the mixture and press down well. Preheat the oven to 180 °C (it is best to select the “fan oven” setting) and bake for approx. 20 minutes on the middle shelf.
Then remove the tray from the oven, but do not turn it off yet. Cut the dough into strips of any size with a sharp knife and then bake the crispbread for another 40 minutes. Leave the crispbread to cool and enjoy with a delicious herb quark or other dip.