Also I want something sweet sometimes, even though my sweets never are sugary. Never!
I used this and got 2 servings
- a pan for the oven
- 5 apples, medium sized
- 1 – 1,5 dl oats – the kind you make porridge of (about half a Cup)
- 0,5 dl rice flour (half as much as oats)
- about 1 tablespoon liquid honey (optional – not needed at all really, since the apples were quite sweet)
- sun flower seeds
So! Lay the peeled and sliced apples in the pan
Cinnamon, cardamom and vanilla all over them
Oats and rice flour…
and the sunflower seeds…
Sprinkle the honey on top of it….
And then, on the top-top, thin slices of butter covering as thoroughly as possible
I used a relatively large pan so the layer became quite thin, so I had to see to it wasn’t too much butter (is there actually such a thing as too much butter?) If you use a smaller pan, you have to make the layer of butter a bit thicker. I estimate that ackording to this amount of apples et cetera, about 50 grams of butter is just fine
Put the pan it in the oven at a fairly high temperature and let it stay there until the butter have melted down in the apples and everything has gotten a nice golden brown color.
In my oven I needed 250 C and about 10 – 12 minutes, but the thicker the layer: the lower temperature and the longer the time
(Put the pan…. (just sounds so funny when saying this…)
I have to remind you – and myself – of this delicious chocolaty cake…. 😉
I love chocolate. Always have!
So mostly when I make myself a cake, a afternoon snack, I make a chocolate cake.
Sometimes I instead bake a cake with cinnamon, vanilla, and a small apple in bits and pieces!
Which also tastes delicious!
But chocolate is always chocolate!
Here is how it’s done!
- 1 egg
- 1 dl of rolled oats
- 20 grams butter (room temperature)
- 4 teespoon cocoa
- 1 tablespoon honey
- 1/2 dl sunflower seeds
- 1/2 teespoon baking powder (can do without)
- 1/2 dl water
- Some cranberries
Mix thoroughly in a porcelain bowl (ca 0,5 dl) and bake i microwave owen 4 minutes (750 Watt)
Enjoy to a cup of tea! It’s a rich, lovely tasting cake for the chocolate lover!
You might call this biscuits instead, but the important thing is that it is crisp and thin and full of seeds!
When I made this I had no rolling pin, so I didn’t get it as thin as preferable. But it still tasted delicious, even though it wasn’t quite as crisp as it could have been.
I was thinking about Raw Food and the nutritious values of this bread. After all, could “roasted” seeds be as nutritious as fresh ones? But then I decided it didn’t matter. Variety in the diet is necessary! 😉
And "dl" stands for decilitre...
This is how it’s done!
- 1 dl almond- or maize flour – or half-half
- 1 dl sunflower seeds
- 1 dl sesame seeds
- 1 dl pumpkin seeds
- 1 dl linseeds
- 1 tablespoon psyllium – not the whole seeds, the grained ones
- 1/2 teaspoon salt
- 1,2 dl oil with a neutral taste, organic rapeseed oil is perfect
- 2 dl water, boiling hot
There are several variations of recipes for this kind of crispy bread, but one thing is in common. They need to be rolled as thin as possible, and then baked in low temperature for a fairly long time.
- Heat the oven to 160 C
- Mix thoroughly all the dry ingredients.
- Add oil and the hot water. Stir until the dow becomes kind of jellyish.
- Roll the dow between two sheets of baking paper on a oven tin into a thin cake covering the entire paper. Remove the upper paper.
- Bake in the middle of the oven for 75 minutes. Check once in an while so it won’t be burnt. Let the bread cool off and then break it into pieces.
When ready and cool – keep the bread in a dry place so it will stay crisp.
I thought 75 minutes seemed to be a very long time. My bread was baked for 60 minutes and became a little bit too dark. Maybe due to my oven.
The point is to bake the bread long enough to get it dry and crispy. I have seen other recipes recommend 45-60 minutes baking-time, and temperatures 150-175 C. Testing testing in other words!
But it’s worth while! AND! It won’t last for long anyway. It’s too delicious!