Swedish Crispbread & Christmas Food Swap

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Last Saturday we held a food swap at my house. This was the first time we arranged a swap at someones house and it turned out really well. Since it’s Christmas we thought it would be nice with a more personal event where you had the chance to mingle under more relaxed circumstances. More people than expected turned up and our kitchen was completely crowded, both by people and by edible items.

For this swap I had prepared pickled turnip, cinnamon cookies and Swedish crispbread. Today I am sharing my recipe for Swedish crispbread. As the name suggests, this bread is typical from here. It comes in many different varieties and shapes but, Swedish crispbread is always hard, crisp and thin. The crispbread in this recipe is maybe not the type you would eat for breakfast but rather as a cracker with a nice spread on top. It is seasoned with sesame seeds, black pepper and flaked sea salt but you could easily swap this  for something else. Other great combinations are rosemary and flaked sea salt or pumpkin- and sunflower seeds. Just make sure you roll out the dough very thin to get that perfect crisp!

For more information about our upcoming food swap events, visit our Facebook page.

dsc_49890018The table was full of homemade production.

dsc_49960025Pickled red onion. Great with burgers, sandwiches and much more.

dsc_50030032Chocolate fudge and apple “glögg”.

dsc_50000029Seed crackers.

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Swedish Crispbread

Ingredients:

  • 25 g yeast
  • 2.5 dl / 1 cup water
  • 1 tsp salt
  • 3 dl / 1.2 cup coarse rye flour
  • 3 dl / 1.2 cup wheat flour
  • coarse rye flour for rolling out the dough
  • a few tbsp of sesame seeds, coarse black pepper, flaked sea salt

Method:

  1. Dissolve the yeast in lukewarm water.
  2. Add salt and flour. Knead the dough on a lightly floured surface (or a bread mixer machine) until smooth.
  3. Divide the dough into 3 equally sized pieces and let them rise for 30 minutes.
  4. Roll out each piece of dough into a very thin rectangle using flour to simplify the process.
  5. Spray some water over the rectangles and then garnish with sesame seeds, black pepper and flaked sea salt. Fix the garnish by rolling the rolling pin over the rectangles.
  6. Divide the rectangles in smaller pieces and place them on a baking tray dressed in parchment paper. Bake for approximately 8 minutes at 250°C / 480°F. Turn the crispbreads around after half the time. The baking time depends both in your oven and the thickness of the dough but keep an eye on them towards the end to make sure they don’t burn.

 

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Nutty Chocolate Coconut Bites – Food Swap

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Last Saturday we held a food swap at a local boutique, Green Stories,  here in Malmö. Green Stories is a boutique and place for events, within sustainable living. Beside all the interesting things that they sell, they also arrange different events and last Saturday it was our turn. The turnout of the event was great. The small boutique was full of both people and various homemade products. If you are interested in Malmö Food Swaps events or if you would like to see more pictures from our swap at Green Stories you can visit our Facebook page.

For this event I brought some nutty chocolate coconut bites for the coffee table. These treats are made at least once a month in our house and often come in different shapes. For this recipe I have made small squared bites but you could also shape them as balls. The recipe has many possibilities. You can easily change the coffee beans and vanilla powder for other flavorings such as for example cinnamon or orange peel. And instead of turning the bites around in coconut flour you could use cacao powder, roasted sesame seeds or why not chopped pistachios. This is a simple recipe and works just as well as a healthy afternoon snack as it does for a Friday night. The only sugar used is the one that come naturally in the dates and the fat comes from the hazelnuts alone. Use the recipe as a base and create your own version with the flavors that you prefer.

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Nutty Chocolate Coconut Bites

  • Servings: 15-20 bites
  • Print
Ingredients:

  • 200 g fresh dates
  • 150 g hazelnut
  • 2-3 tbsp cacao powder
  • 1/2 tsp pure vanilla powder
  • pinch of salt
  • 1-2 tsp roasted coffee bean (optional)
  • 1 tbsp water
  • 50 g coconut flour or flakes

 

Method:

  1. Roast the hazelnuts in the oven on 150ºC/300ºF for approximately 25 minutes. Set aside to cool.
  2. Place the hazelnuts in a food processor and mix into smaller pieces.
  3. Remove the seeds from the dates and then add the dates together with the rest of the ingredients (except the water) to the food processor. Mix until the mixture comes together but still remains some texture. Add a little water if needed to make the mixture keep together.
  4. Dress a smaller bread tin in parchment paper and press the mixture down into the tin. Make sure the mixture is evenly spread in the tin. Place in the fridge for 30 minutes and then cut into smaller squares. Turn around each bite in coconut flour/flakes.   Store in the fridge for up to a week. If you leave out the water they will last for a longer time.

 

 

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