Nut crispbread with vegetable spread

Nut crispbread with vegetable spread

Total: 1 hr | Active: 20 min.
Nutritional value / person: 443 kcal
, Fat: 31 g
, Carbohydrate: 26 g
, Protein: 12 g


4 person


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


100 g white flour
100 g mixed nuts, finely chopped
¼ tsp cinnamon
¼ tsp salt
1 dl water
1 tbsp olive oil


400 g kalette mix
1 ½ tbsp olive oil
1 garlic clove, squeezed
200 g sour single cream
1 lemon, rinsed with hot water, dabbed dry; use grated zest and 1 tbsp of juice
¼ tsp hot paprika
¾ tsp salt
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How it's done

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Mix the flour, nuts, cinnamon and salt in a bowl. Pour in the water and oil, mix thoroughly with a spoon. Roll the dough into a rectangle approx. 2 mm thick between two sheets of baking paper, slide onto a baking tray, remove the top sheet.


Approx. 40 mins. in the centre of an oven preheated to 160 °C. Remove from the oven, slide onto a chopping board, cut into rectangles while still warm, leave to cool on a rack.


Blitz or finely grate the vegetables, place in a bowl. Heat the oil in a frying pan. Add the vegetables and garlic, sauté for approx. 5 mins., return to the bowl, allow to cool slightly. Mix in the sour single cream, lemon zest and juice, season, spread on top of the crispbread.

Good to know
Tip: Garnish with mint.
Tip: Use chilli instead of paprika.
Note: Use broccoli instead of kalette mix.

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