Beetroot Grissini with pumpkin seeds

250 g wholemeal spelt flour
250 g chestnuts or almond flour Salt
Bread spice
15 g cream of tartar baking powder
140 g yoghurt
300 ml beetroot juice
100 g pumpkin seeds Flour for the work surface Baking paper

1. Chop the pumpkin seeds.
2. For the dough, mix the flour, 1 tsp salt, 1 tsp bread spice and baking powder. Add the yoghurt and beetroot juice and knead into a smooth dough.
3. Roll out the dough to a thickness of ap- prox. 1 cm on a floured work surface. Cut the dough into approx. 1 cm thick strips using a rolling knife.
4. Roll the strips of dough in the pumpkin seeds and spread along two baking trays lined with baking paper.
Bake the trays one after the other in the preheated oven (electric cooker: 200 °C) for approx. 15 minutes each.

Beetroot: Folic acid

Folate is important for cell division, growth and protein metabolism. It supports skin regeneration, promotes the formation of red blood cells and the production of nucleic acids. Folate contributes to collagen synthesis and helps to repair cell damage caused by UV radiation and free radicals, keeping the skin smooth and wrinkle-free.