crispbread

A friend of mine gave me this yeast free crispbread recipe not so long ago and I can highly recommend it, as it is easy to make. She reduced the oil content of the original recipe and said it tasted better that way – of course I take her word for it. I also reduced the salt content. My children like finding this crispbread in their snack box. If you are like I am and enjoy the occasional treat of crackers, cheese and grapes then this crispbread is excellent and of course much healthier than all those salty crackers available on the market. American readers please note: 1 dl = 100 ml, ½ cup = 125 ml.

CRISPBREAD/CRACKERS

INGREDIENTS

• 1¾ dl spelt flour (175 ml)
• ½ dl coarse rolled oats (50 ml)
• ½ dl pumpkin seeds
• ½ dl flaxseeds/linseeds
• ½ dl sesame seeds
• ½ dl sunflower seeds
• ½-¾ teaspoon fine sea salt
• 1 dl water
• 2 tablespoons (30 ml) quality vegetable oil

METHOD

1. In a large bowl, blend all the ingredients using a spoon or a spatula. The dough will be wet and a bit sticky
2. Line a baking sheet with baking parchment. To spread the dough over the parchment you put another baking parchment on top of it and roll it out with a rolling pin. If you need to, simply use your fingers to even the edges out. You can also leave them rough
3. Slice the dough into rectangles (I use a pizza cutter and I tend to make rather small slices) and then pierce the surface of each slice with holes, using a fork or a skewer
4. Place in the oven and allow to bake for 15-20 minutes at 200°C/400°F/gas mark 6 (please note that my oven is fan assisted) depending on how dark and crisp you want the slices (I bake it for 20 minutes)
5. Allow the crispbread to cool and then store it in an airtight container

banana muffins

These banana muffins are on our list of favourites; not only do they taste good, they also have plenty of healthy ingredients (there isn't too much sugar) – perfect in the children's lunch box. I baked eighty-two of them today for our son's birthday party at his kindergarten next week and of course we ate some too. I thought to myself that I simply had to share the recipe that comes from my friend CafeSigrun. By now, most of you should be familiar with her recipe website (I'm still so happy that it's available in English). I always use large eggs when making these. If you only have small ones then I'd suggest using three egg whites instead of two. You can use one teaspoon of regular baking powder instead of two of the gluten free one. If you want a very strong banana flavour then make sure the bananas you use are very ripe.

BANANA MUFFINS

INGREDIENTS

• 250 g spelt flour
• 50 g rolled oats
• 2 heaped teaspoons gluten free baking powder
• 1 teaspoon ground cinnamon
• ½ teaspoon fine sea salt
• 1 large egg
• 2 egg whites
• 100 g raw cane sugar
• 1 tablespoon agave nectar or pure maple syrup
• 1 tablespoon coconut oil
• 5 small ripe bananas or 4 large ones

METHOD

1. In a large bowl, combine the spelt flour, rolled oats, baking powder, cinnamon and salt.
2. Peel the bananas and mash them with a fork (or in a food processor). Set aside
3. In a medium bowl, combine the egg, egg whites, sugar, agave nectar and coconut oil (if the oil is solid, place the jar in a bowl of hot water before use). Add the bananas and give everything a good stir
4. With a large wooden spoon, fold the wet ingredients into the dry ingredients. Make sure to not stir; the texture of the dough should be light (at this stage it looks like a thick porridge)
5. Lightly grease a silicon muffin pan with some coconut oil and fill each muffin cup about two-thirds to the rim
6. Bake at 180°C/350°F/gas mark 4 for 20-25 minutes (depending on the size and quantity of the bananas, and the size of the silicon muffin pans I use, I get about 15-20 muffins)
7. Remove the muffins from the oven and allow to cool in the tins for about 5 minutes before transferring to a wire rack

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Spice bread (loaf)

© Lisa Stefan | Books & Latte

Please find the spice loaf / bread recipe on my blog Books & Latte (follow the link).