Description
These crispbreads are baked using wholegrain rye flour, giving them a simple, earthy flavour and a light, crunchy bite. They make a great base for toppings — avocado, nut butters, salad vegetables, or cheese alternatives — or can be enjoyed on their own as a low-fat, wholefood snack.
The recipe uses minimal ingredients, keeping them clean and wholesome. They’re perfect for those who like uncomplicated pantry staples made from wholegrains.
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