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Oat & Flax Crispbread

Recipes / Oat & Flax Crispbread
Oat & Flax Crispbread
Oat & Flax Crispbread

Oat & Flax Crispbread

(Use organic ingredients whenever possible).

Made with all-natural and wholesome ingredients, these crispbreads will satisfy your crunchy craving while providing a source of fiber. There are endless ways to enjoy them; smother them with a spread, layer on the toppings, dip in salsa, or simply enjoy the natural grain flavors.

 

1 1/4 cup Willow Creek Organic Quick Rolled Oats , grind for one cup  

1 cup 100% whole wheat flour

1/4 cup milled brown flax  

2 1/2 tsp. baking powder

1 tsp. sea salt

1 cup warm water

 

*Cooking times can vary based on the batch size. 

Preheat grill to 375°, or non-stick frypan to medium high heat.

Whisk together ground oatmeal, 100% whole wheat flour, milled brown flax, baking powder and salt.

Add water gradually, stirring together to form a ball.  

Lightly flour countertop and hands then knead dough 5 to 10 minutes until smooth and pliable. 

Roll out dough to approximately 1/8” thick to 1/4”.

Lay bread on grill, cooking until brown on one side, pressing down bubbles with spatula as they form.

Turn over and repeat.  

Lay cooled crispbreads in sealed container, or freeze for up to two weeks.

 

Eating nutritionally can be quick, convenient, and cost effective. For hints and tips please see our Convenient Use Tips and Cooking Tips .

(Use organic ingredients whenever possible).

Made with all-natural and wholesome ingredients, these crispbreads will satisfy your crunchy craving while providing a source of fiber. There are endless ways to enjoy them; smother them with a spread, layer on the toppings, dip in salsa, or simply enjoy the natural grain flavors.

 

2 1/2 cup Willow Creek Organic Quick Rolled Oats , grind for two cup  

2 cup 100% whole wheat flour

1/2 cup milled brown flax  

5 tsp. baking powder

2 tsp. sea salt

2 cup warm water

 

*Cooking times can vary based on the batch size. 

Preheat grill to 375°, or non-stick frypan to medium high heat.

Whisk together ground oatmeal, 100% whole wheat flour, milled brown flax, baking powder and salt.

Add water gradually, stirring together to form a ball.  

Lightly flour countertop and hands then knead dough 5 to 10 minutes until smooth and pliable. 

Roll out dough to approximately 1/8” thick to 1/4”.

Lay bread on grill, cooking until brown on one side, pressing down bubbles with spatula as they form.

Turn over and repeat.  

Lay cooled crispbreads in sealed container, or freeze for up to two weeks.

 

Eating nutritionally can be quick, convenient, and cost effective. For hints and tips please see our Convenient Use Tips and Cooking Tips .

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