motherofgallons
Label design, mead, cider, wine, kombucha
Delicious crispbread (in Sweden we call it knäckebröd), great for light little openface sandwiches or cut smaller as crackers for cheese or hors d'ourves.
The nice thing is it is easy to switch out seeds for other types of seeds and change proportions depending on what you have on hand. I like to play around with spices, seeds etc so we don't get bored of it.
100 g rolled oats
150 g wet spent grain (100 g grain + ~50 ml water)
30 g psyllium husk
180 g sunflower seeds without shells
85 g flaxseed meal
60 g hemp seeds without shells
25 g Fibrex (fiber from sugarbeets for glutenfree baking. Can leave this out)
65 ml olive oil
650 ml water
2 tsp French herbes de Provence
2 tsp salt
1 tsp black pepper
Olive oil for greasing hands
Baking parchment
3 cookie sheets
Mix all ingredients in a bowl and let stand covered for 1-48 hours. It will start to ferment like sourdough if longer than overnight. Either way is good.
Line baking sheets with parchment. Set oven to 155C, preferably on convection/hot air fan. Divide the dough into 3. Oil your hands and pat out the dough as thinly as possible. It will fill almost the entire tray. Oil hands as needed, it is a bit sticky. Repeat for other 2 trays.
Put trays in oven evenly spaced for 10 minutes. Remove and score with a pizza cutter for easy separation. I usually do 12 pieces per pan for crispbread. Do more for crackers.
Move pan placement every 10-15 minutes, turn front to back after three moves (my oven has bad circulation so I do this to ensure evenness, this depends on your oven). After 6 rotations/1 hour turn down heat to 100C and stick a wooden spoon in the door crack to vent the door. Bake 20-30 minutes more to thoroughly dry.
Remove, let cool, and break apart along scoring. Store in a tin or tupperware when completely cool.
Try it with peanut butter and cinnamon, butter and cheese, cream cheese, hummus, creamy brie, etc.
Per 100 g:
503 calories 17.5 g protein 36.4 g fat 22.1 g carbs (probably lower in carbs than this due to spent grain but can't account for that in mfp)
Enjoy!
The nice thing is it is easy to switch out seeds for other types of seeds and change proportions depending on what you have on hand. I like to play around with spices, seeds etc so we don't get bored of it.
100 g rolled oats
150 g wet spent grain (100 g grain + ~50 ml water)
30 g psyllium husk
180 g sunflower seeds without shells
85 g flaxseed meal
60 g hemp seeds without shells
25 g Fibrex (fiber from sugarbeets for glutenfree baking. Can leave this out)
65 ml olive oil
650 ml water
2 tsp French herbes de Provence
2 tsp salt
1 tsp black pepper
Olive oil for greasing hands
Baking parchment
3 cookie sheets
Mix all ingredients in a bowl and let stand covered for 1-48 hours. It will start to ferment like sourdough if longer than overnight. Either way is good.
Line baking sheets with parchment. Set oven to 155C, preferably on convection/hot air fan. Divide the dough into 3. Oil your hands and pat out the dough as thinly as possible. It will fill almost the entire tray. Oil hands as needed, it is a bit sticky. Repeat for other 2 trays.
Put trays in oven evenly spaced for 10 minutes. Remove and score with a pizza cutter for easy separation. I usually do 12 pieces per pan for crispbread. Do more for crackers.
Move pan placement every 10-15 minutes, turn front to back after three moves (my oven has bad circulation so I do this to ensure evenness, this depends on your oven). After 6 rotations/1 hour turn down heat to 100C and stick a wooden spoon in the door crack to vent the door. Bake 20-30 minutes more to thoroughly dry.
Remove, let cool, and break apart along scoring. Store in a tin or tupperware when completely cool.
Try it with peanut butter and cinnamon, butter and cheese, cream cheese, hummus, creamy brie, etc.
Per 100 g:
503 calories 17.5 g protein 36.4 g fat 22.1 g carbs (probably lower in carbs than this due to spent grain but can't account for that in mfp)
Enjoy!
