Crispbreads

Apple and Cinnamon with Fruity Streusel
Makes: 12-16 crispbreads
 
GF | V | DF

 

Ingredients:

 

1 loaf of Pagen Bread 

 

Preparation:

 

  1. Refridgerate the cooled Pagen Bread overnight. 

  2. Cut the loaf into 3-4 mm slices then lay them out on a baking paper lines baking tray. 

  3. Bake in a preheated 150 degrees celcius oven for approximately 30-40 then turn and bake for another 30-40 minutes or until crisp when cool. 

 

NOTES:

 

  • When they cool of they firm up even more. 

  • Store in an airtight container. 

Vegan Crispbread

Vegan Crispbread

Crispbreads

Crispbreads