Members recipe
Seed Crispbread with Persimmon and Olives
4.7(665 ratings)A good crispbread is a blank canvas, and in autumn nothing dresses it up better than ripe persimmon. The fruit's honeyed sweetness plays off salty olives and soaked walnuts, so every bite gets a bit of each. The crispbread itself is simple: sunflower seeds, flax and a little onion, spread thin and dried until it shatters. Break it into rough shards to serve.
- Hands-on
- 25 min
- Dehydrate
- 15 hr
- Total
- 15 hr 25 min
- Serves
- 6
- Level
- Moderate
Method
This one lives on the members shelf
Crackly sunflower and flax crispbread served on linen with sweet persimmon wedges, briny olives and walnuts for an easy autumn grazing plate. Join to see the full ingredient list, every step and the kitchen tip.
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