Crispbreads - Crispy dry fruit bread

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.

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