{"id":15827,"date":"2022-04-01T10:39:21","date_gmt":"2022-04-01T08:39:21","guid":{"rendered":"https:\/\/bloggar.hemmetsjournal.se\/anna\/?p=15827"},"modified":"2022-04-02T09:30:34","modified_gmt":"2022-04-02T07:30:34","slug":"oat-and-nettle-crispbread","status":"publish","type":"post","link":"https:\/\/bloggar.hemmetsjournal.se\/anna\/2022\/oat-and-nettle-crispbread\/","title":{"rendered":"Oat and nettle crispbread"},"content":{"rendered":"\n
\"\"<\/figure>\n\n\n\n

Nettles starting to show?<\/p>\n\n\n\n

Let’s make nettle crispbread! Or maybe they’re more like crackers — I had the idea when a Welsh friend gave me a box of salty oat cakes with seaweed for Christmas some years ago while I was working on a collection of recipes for climate-friendly baking. Using weeds in cooking and baking has to be climate-friendly, right? And using more oats and less wheat whenever it’s possible is usually a good idea.<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

Here in Sweden the standard wheat flour is multi-purpose, and the standard butter is salted. We don’t have oatmeal in the supermarkets (only roasted oatmeal), so I blend rolled oats. We measure almost everything by volume.<\/p>\n\n\n\n

for two oven-sized pans\/plates (ca 30×40 cm)
Oven: 200\u00b0C, 20\u201330 minutes<\/p>\n\n\n\n

100 g butter
3\u20134 dl chopped fresh nettles or spinach or goosefoot (or 2 dl frozen chopped spinach)
5 dl rolled oats
2 dl wheat flour
1 tsp baking powder
1\u20132 tsp salt
some white pepper
2 dl milk<\/p>\n\n\n\n

Prepare by letting the butter soften in room temperature.<\/p>\n\n\n\n

Rinse the nettles\/spinach\/goosefoot carefully and chop them into tiny pieces (use a blender if you like) so that the result is 3–4 dl (or use frozen spinach, let it thaw and measure 2 dl).<\/p>\n\n\n\n

Blend the rolled oats into a coarse flour.<\/p>\n\n\n\n

Measure up the rest of the ingredients and put them with the oat flour in the blender. Let it turn them into a dough. It will seem a bit runny at first, but the oats will absorb some of the liquids. Sample it, add more salt if needed, and add some pepper too.<\/p>\n\n\n\n

Put half the dough on a sheet of baking paper, flatten it out a bit, put another sheet on top and use a rolling pin to turn it into a thin layer that covers the whole paper.<\/p>\n\n\n\n

Do the same with the rest of the dough on another sheet.<\/p>\n\n\n\n

Bake the crispbreads in 200 degrees Celsius — for me the middle of the oven was ideal. Check them after 20 minutes — if you want them crispy they may need a bit longer.<\/p>\n\n\n\n

You can take them out after 10 minutes to cut them into squares or rectangles, then put them back in to finish. <\/p>\n","protected":false},"excerpt":{"rendered":"

Nettles starting to show? Let’s make nettle crispbread! Or maybe they’re more like crackers — I had the idea when a Welsh friend gave me a box of salty oat cakes with seaweed for Christmas some years ago while I was working on a collection of recipes for climate-friendly baking. Using weeds in cooking and…<\/p>\n","protected":false},"author":31,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[354,355,1230,361,348],"tags":[],"class_list":["post-15827","post","type-post","status-publish","format-standard","hentry","category-aggfritt","category-brod","category-in-english","category-langpannerecept","category-recept"],"_links":{"self":[{"href":"https:\/\/bloggar.hemmetsjournal.se\/anna\/wp-json\/wp\/v2\/posts\/15827"}],"collection":[{"href":"https:\/\/bloggar.hemmetsjournal.se\/anna\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/bloggar.hemmetsjournal.se\/anna\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/bloggar.hemmetsjournal.se\/anna\/wp-json\/wp\/v2\/users\/31"}],"replies":[{"embeddable":true,"href":"https:\/\/bloggar.hemmetsjournal.se\/anna\/wp-json\/wp\/v2\/comments?post=15827"}],"version-history":[{"count":4,"href":"https:\/\/bloggar.hemmetsjournal.se\/anna\/wp-json\/wp\/v2\/posts\/15827\/revisions"}],"predecessor-version":[{"id":15833,"href":"https:\/\/bloggar.hemmetsjournal.se\/anna\/wp-json\/wp\/v2\/posts\/15827\/revisions\/15833"}],"wp:attachment":[{"href":"https:\/\/bloggar.hemmetsjournal.se\/anna\/wp-json\/wp\/v2\/media?parent=15827"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bloggar.hemmetsjournal.se\/anna\/wp-json\/wp\/v2\/categories?post=15827"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bloggar.hemmetsjournal.se\/anna\/wp-json\/wp\/v2\/tags?post=15827"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}