• 150 g/ 5.3 oz bread flour
• 1 medium egg
• 1 egg white
• 280 ml/9.5 fl oz milk
• Salt - to taste (I used about 2/3 tsp of salt)
• 4 ½ Tbsp chopped, dry parsley leaves
• 1 Tbsp sweet paprika
• 1 Tbsp mild-hot paprika (If you're planning on using hot paprika please remember that a small quantity goes a long way and use less than 1 tsp)
• ½ Tbsp dry oregano
• ½ Tbsp dry ginger
• 3 Tbsp EVOO (extra virgin olive oil)
• 10 g/ 0.35 oz baking powder

Mix all the dry ingredients together (except for the salt) and set aside. In a different mixing bowl, mix well all the wet ingredients as well, then add the salt to the dry ingredients. Toss in the dry ingredients over the wet ingredients and mix well using a spatula.

I baked these in the microwave oven so I used 3 silicone-coated parchment paper (microwave safe) molds I made myself. They had a square base of 8 cm/ 3.15 inch the side and a height of 12 cm/ 4 ¾ inches.

If you're going to give these a try and bake them in the classic oven, you can use metallic molds. However, do not use those in the microwave because they are not microwave safe.

Line the microwave's pizza/crisp plate with microwave safe silicone-coated parchment paper. Put the empty molds on the plate as close to each other as possible, then pour 1/3 of the batter into each mold.

Microwave for 18 minutes on 750 W, then carefully remove the molds and slice up the content. Arrange the slices on the lined pizza/crisp plate and microwave for 3 minutes on "crisp". Then turn the slices on the other side and microwave for another 3 minutes on "crisp".

Enjoy as is, as a crostini or a bruschetta base. You can also cut them into crouton dice and serve along with your favourite soup :)

Servings: content of 3 molds

Ready in: 40 minutes