Delicious moments at home: Raclette pans with Tiroler Speck PGI Speck Julienne
Ingredients for 1 Tray
160 g HANDL TYROL Tiroler Speck PGI Ham Cubes
100 g Oatmeal, whole or fine flakes
70 g Sunflower Seeds
50 g Ground Flax Seeds
40 g Sesame Seeds
3 tbsp Psyllium Husk
2 tbsp Chia Seeds
½ tsp Sea Salt
1 tsp Olive Oil
100-120 ml Lukewarm Water
1 Egg
2 tsp Maple Syrup
1 ½ tsp Salt
Additionally
Cream Cheese
1 Package HANDL TYROL Tiroler Speck PGI Speck Julienne
1 Package HANDL TYROL Ham Cubes
Basil
Sesame Seeds
Perfect for garnishing: HANDL TYROL Tiroler Speck PGI Speck Julienne
Method
Level of difficulty:
Beginner
- Fry the Ham Cubes in a pan over medium heat until crispy and drain the fat.
- Place the dry ingredients in a large bowl. Mix oil, water, egg and maple syrup in a separate bowl and add to the dry ingredients. Add the crispy Ham Cubes and mix well.
If the dough seems a bit too wet, set it aside for a moment to allow it to absorb. The seeds will soak up the liquid. - Place the mixture between two sheets of baking paper and roll out to about 3 mm thick on a baking tray. Then cut into 4 cm x 4 cm squares and let rest for 30 minutes.
- Meanwhile, preheat the oven to 175°C (top and bottom heat).
Bake the crackers at the same temperature for 20-30 minutes. - Let the crackers cool.
Serving
- Fry the Ham Cubes in a pan over medium heat until crispy, drain the fat and let them cool.
- Wash the basil, pat dry and chop finely.
- Spread the crackers with cream cheese. Garnish with speck julienne, crispy Ham Cubes, basil and sesame seeds.
Tip: Drizzle a little olive oil over the crackers before serving.