Latex Free Oat & Rice Crispbread with Mascarpone and Fresh Fig
Total time40 min
Prep time15 min
Cook time20 min
5.0(14)
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Learn more →Ingredients
4 servings
For the crispbread
- 1 cup rolled oats
- ½ cup rice flour
- ¼ tsp salt
- 3 tbsp olive oil
- ⅓ cup water
- 1 tbsp fresh thyme leaves
For the topping
- ¾ cup mascarpone
- 1 tsp raw honey
- ¼ tsp vanilla powder
- 6 fresh figs, stemmed and thinly sliced
For serving
- 1 tsp fresh thyme leaves (optional)
Instructions
- 1
Preheat the oven to 375°F (190°C). Line a large baking sheet with parchment paper.
- 2
In a mixing bowl, stir together the rolled oats, rice flour, and salt. Add the olive oil and thyme leaves, then pour in the water. Mix until a cohesive, slightly sticky dough forms.
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