Date & apricot crispbreads made with wheat flour, flaxseed and a blend of diced dates and dried apricots. Dates are well known for their natural glucose and fructose content, giving quick-release energy, while apricots contribute small amounts of carotenoids and potassium. The recipe also includes yoghurt and honey, supporting browning and binding in baking. Designed in Australia, these crispbreads offer a convenient way to include dried fruits and seeds together in one toasted slice.
100g
Seeded Toasts Date & Apricot | Olina's Bakehouse
Wheat flour, flaxseed, diced dates 12.8%, dates, rice flour, raw sugar, dried apricots 6.8% (apricot, rice flour, preservative sulphur dioxide), honey, yoghurt powder (milk), cream (milk), olive oil, raising agent (sodium bicarbonate), salt
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