Crispbread

Bread, Recipes

Baking and eating cookies was great fun, but now it is enough. I ate a lot of delicious food during the festive days, and I still feel full and stuffed. I really need some days without sweets and rich food!

Fortunately the new cookery and baking books I got for Christmas are very inspiring. We will somehow have to make space for them in our bookshelves (same problem as every year), but they will provide me with plenty recipes and ideas.

For a start, I wanted to make this crispbread, which sounded very healthy and simple. I also thought it would be a good way to find out if the recipes in my new book on baking bread would work or not. You can only find out by trying, can´t you?

When preparing the batter, I seriously doubted this recipe. It said that you should spread the batter onto the baking parchment. My batter was almost liquid, more like a soup than a batter! I was about to add more flour, but decided to stick to the recipe. It was good that I did. The flour soon thickened, and I could follow the instructions easily.

The crispbread tastes fantastic! It is crunchy and grainy, great with dips or as a quick snack. The book on baking bread has definitely passed the test. I have even already baked the next bread – Graham rolls. More about those soon!

Knäckebrot 1

Knäckebrot 2

Ingredients:
1 cup (120 g) spelt flour (I took spelt flour 1050, which is a rather dark flour)
1⅔ cups (120 g) rolled oats
⅔ (100 g) sunflower seeds
⅓ cup (50 g) sesame
¼ cup (50 g) linseed (=flaxseed)
½ tsp. salt
2 tbsp. olive oil
2 cups plus 3 tbsp. (500 ml) water

Preheat the oven to 340° F 170° C (convection oven) or 375° F (190° C) (conventional oven).

Cover two baking sheets with baking parchment.

Put spelt flour, rolled oats, sunflower seeds, sesame, linseed, salt and olive oil into a big mixing bowl. Stir with a wooden spoon. Add the water and stir again. The mixture will be very liquid initially, but will thicken within a minute or two. Stir until this has happened.

Stir the thickened mixture once more, then pour half of the mixture on each baking sheet. Spread evenly so that the batter is very thin.

Bake for about 15 minutes, then remove from the oven and cut into small squares or rectangles. This has to be done now because when the crispbread is done, it will be so hard that it will be impossible to cut it.

Put the baking sheets into the oven again and bake for about 40 minutes.

Do not store the crispbread in an airtight tin, but in the open! This way it will stay crunchy.

 Knäckebrot 3

Knäckebrot 4

From: Ager, B. (2010). Lass dich verführen 3. Hall in Tirol, Wien: Berenkamp.

Crunchy Granola with Nuts

Granola, Recipes

My kids love breakfast cereals – unfortunately those from the stores, with lots of sugar. For them they are an easy and quick breakfast. They do not care about the fact that they contain a lot of sugar. They like the taste, and the fact that all they have to do in the morning is pour the cereal into a bowl, add the milk and eat. No laborious spreading of butter and jam on a slice of bread. Much easier.

About a year ago I accidentally discovered a recipe for homemade granola, a chocolate granola. I was fascinated. I had had no idea that you can bake your own granola! I immediately tried the recipe and was thrilled by the result. The kids even ate it for breakfast, even though it was not as sweet as the cereals from the store.

I have since been making our granola myself, in different varieties. Apart from the fact that those granolas are a lot healthier than those from the stores, for me this has the additional advantage that I can create a granola that I myself can eat without problems. For example, most recipes bind the dry ingredients with maple syrup or honey. I use rice syrup instead. I also omit dried fruit and use more nuts instead. The granola thus does not contain a lot of fructose and is okay for me.

This variety is a crunchy mixture of flakes and nuts.

Müsli mit Nüssen 1

Granola mit Nüssen 2

Ingredients:
1 ¼ cup (100 g) rolled oats
1 ¼ cup (100 g) spelt flakes
½ cup (90 g) oat bran
½ cup (55 g) almonds, coarsely chopped
½ cup (65 g) walnuts, coarsely chopped
½ cup (65 g) hazelnuts, coarsely chopped
½ cup coconut flakes
1-2 tsp. ground cinnamon
pinch of salt

For the more or less fructose-free variety:
½ cup (120 ml) rice syrup

For the variety containing fructose:
½ cup (120 ml) maple syrup

Preheat the oven to 350° F (175° C).

Cover a baking sheet with baking paper.

In a large bowl, combine all the ingredients except the coconut flakes.

Spread the mixture on the baking sheet and bake for about 25 minutes, stirring occasionally.

Add the coconut flakes and bake for another 5 minutes.

Remove the granola from the oven and let it cool down.

Store in an airtight container.

 Granola mit Nüssen 3

Adapted from:

http://call-me-cupcake.blogspot.co.at