Crispbread with a honey dip | Receta | V-ZUG España

Ingredients

• 160 g rolled oats
• 100 g sunflower seeds, pumpkin seeds
• 65 g hazelnuts
• 65 g figs
• 40 g mixed seeds
• 1½ tbsp rosemary needles
• 1½ tsp salt
• 2 tbsp rapeseed oil
• 400 ml water
• 125 g cream cheese
• 1½ tbsp honey
• ½ tsp salt