Crispbread with pistachios and almonds from Afghanistan

Crispy crispbread with our baby pistachios and Shakhurbai almonds from Afghanistan, perfect as a snack or with cheese and dips.

This recipe was created by Vilda Gonzalez for Ziba Foods - the original recipe can be found here: https://zibafoods.com/vildas-pistachio-almond-crackers-with-honeynut-squash-dip/

Ingredients:

• 100 g baby pistachios , roasted and salted (⅔ cup)

• 50 g Shakhurbai almonds , roasted and salted (about ⅓ cup)

• 75 g oatmeal (about ¾ cup)

• 1 tablespoon chia seeds

• 2 tablespoons psyllium husk

• ¾ teaspoon sea salt

• 1 tablespoon blue birch sap

• 1 teaspoon fennel seeds

• ½ teaspoon Aleppo pepper (also known as pul biber chili)

• 1½ tablespoons olive oil

• 1 teaspoon maple syrup

• 180 ml water (¾ cup)

Procedure

1. Notch First, roughly chop the almonds in a food processor until the smallest pieces are the size of the pistachios . Then add the pistachios and pulse a few times to evenly chop the nuts, but not to a flour.

2. Mix the oatmeal, chia, psyllium husk, salt, birch buds and fennel in a large bowl. Stir in the chopped nuts.

3. Mix water, olive oil and maple syrup in a measuring cup and pour into the dry ingredients. Use your hands to mix well. Cover the bowl with cling film and let the dough rest for 30 minutes so that the psyllium husks bind the liquid.

4. Place the dough between two pieces of baking paper and carefully roll it out into a thin layer with a rolling pin. Remove the top piece of baking paper and gather any cracks in the edge with your fingers.

5. Transfer the dough to a baking sheet, cover with a clean tea towel or cling film, and let it rise for another 1½ hours.

6. Preheat the oven to 175 °C.

7. Bake the crispbread for 20 minutes. Carefully turn it over and bake for another 10 minutes, until golden and crispy.

8. Let the crispbread cool completely and break it into large pieces ready to serve!