Thursday, 27 April 2017
Sally's Seed Crackers
200g sunflower seeds
60g flax seeds
100g sesame seeds
2 Tbsp. Psyllium Husk
1 tsp. Himalayan sea salt
Preheat oven to 160 degrees C. Line 2 baking sheets with lightly oiled parchment paper or a silicone sheet.
In a mixing bowl, combine all ingredients and leave the mixture to stand until thick and pliable (about 10 minutes).
Spread the mixture as thinly as possible on the lined baking sheet (may require 2). The mixture should have no holes or gaps.
Bake for 1 hour, turning trays after 30 minutes if browning more on one side. They may need another 15 to 20 minutes until they are nice and really crispy.
Remove from oven and leave to cool.
Once cool, break into any size you like and store in an airtight container.
Monday, 3 April 2017
3 stiffened egg whites
5/8 cup of plain flour
3 egg yolks
4 tablespoons of sugar
2 tablespoons of melted butter
3/4 cup of milk
Beat egg yolks, sugar, salt, milk and butter.
Add flour and beat until smooth.
Fold in stiffened egg whites.
Warm a large frying pan, add small dollop of butter/oil.
When butter has melted, pour in large ladle of mixture.
Cook pancake until air bubbles appear and start to pop.
Remove pancake from frying pan and place on an oven- proof
plate with the cooked side on the plate.
Place in a warm oven.
Melt another dollop of butter/oil.
Cook another pancake in the same manner, cooking only one side.
( it is best if pancakes are not over cooked, it is much tastier if it is moist.)
Place second pancake on top of the first, again cooked side on the first pancake.
Continue cooking pancakes until the mixture is finished, placing the last pancake
with the uncooked side on top of the last one i.e. cooked side right on top.
Remove the plate from the oven, sprinkle some icing sugar over the top and serve.
Roomstruif is best when quite moist and served as soon as it has been cooked. But not unpleasant when cold either.
Serves 3-4 adults.