Crispbreads - Crispy dry fruit bread
Thursday, April 30, 2020
Edit
For about thirty crisps / a cake pan of 20 or 22 cm x 11:
160 g T 65 or T 80 flour
1 tsp baking powder
1/4 tsp
baking soda
1/4 tsp
salt
20 cl orange juice (or apple juice, or
fermented milk)
2 tbsp olive oil
40 g dates (or dried cranberry or raisins)
50 g walnuts (or hazelnuts or almonds)
20 g oatmeal
I wanted them not too wide so I used a mold of
22 x 11 cm.
You can replace 30 g of wheat flour with small
spelled, Kamut, chestnut flour...
you can make a mix of different dried fruits,
mix dates and grapes, nuts and almonds, etc...
Preheat the oven to 180oC.
In a container, combine flour, baking powder,
baking soda, salt, and oatmeal.
Coarsely crush the dried fruit with a knife.
Add them to the mixture. Stir in fruit juice, or fermented milk, and olive oil.
Divide into a pan coated with baking paper, or
buttered if necessary.
Bake for about 25 minutes. Adapt the cooking
to the size of the mold.
Unmould and let cool completely on a wire
rack.
Preheat the oven to 160oC.
Optional but better: wrap the dried fruit
bread and store it in the freezer for 1 hour. Not any longer. This makes it
easier to cut thin slices.
Cut the bread into slices of about 2 mm, using
a toothed knife. Arrange on a baking sheet covered with baking paper. Bake for
about 20 minutes, until golden. Allow cooling on a wire rack.
Store in a box.