|Lunch - home made crispbread, yogurt, beetroot and cucumber|
Yesterday I posted about how I also need to watch my consumption of certain things. Wheat and Rye are both on the exclusion list.
So what did I decide to do today? Make something packed with spinach? Nope. I made Dan Lepard's version of Ryvita. I bought the rye flour last week with a view of also at some point in space and time giving his sourdough recipe a go. And despite the fact that I'm not supposed to eat rye (in truth, I forgot this until I wrote yesterday's post), I thought that the low fat benefits of my chosen lunch far outweighed the potential for other nasty side effects. I may come to regret that assumption later.
As a child, my favourite treat when we visited Tyrrell and Green's tea rooms (a real old-fashioned tea-room in a Seventies department store) was to have two Ryvita with a chocolate milkshake. Goodness knows why when there were stunning seventies cakes on offer. Or toasted Mother's Pride slathered in butter. I think it was something to do with being able to spread butter on the dimply side and then pick it out with my fingers. Whilst recalling that memory, I had to chuckle to myself because I now complain about Miss A eating butter straight from the little portion packs when I take her out for a cheese scone. Like mother, like daughter.
The flour is pleasingly Ryvita-like. In fact it looks just like someone has just ground up a whole load of Ryvita and packed them in a posh brown paper bag. You then add some butter, salt, sugar milk and baking powder to form a very soft dough that looks a bit like mushed up Weetabix (I'm really not selling it here, am I?) and then roll it out into thin slices before drying out in the oven.
Given that I only had a short period to make them, I managed six and a picture (and also fielded several calls from work while I was at it). The first three were a little soft for my liking so I whacked the heat up a notch because my cooker is a little fickle. The second batch were more crispy and very tasty.
I had intended to top some with seeds or chilli flakes but a payroll-is-broken-and-nobody-is-getting-paid-this-month crisis meant that I forgot to do that bit. Would definitely make again if I was home and had the time and was after a healthy lunch. Served with Greek yogurt sprinkled with chives, beetroot and cucumber slices it was really pleasant. I'm sure they'd work well with anything you would care to stick on a Ryvita. Other crisp bread brands are available.
|Work in progress|
I made a slightly thicker one so I could make it all dimpley - the end of a lemon reamer is a great tool for this job. And I sprinkled some sesame seeds and chilli flakes on a few but those didn't stick and just fell all over the worktop when i was removing them from the oven.
The recipe makes 16-18 and they work out at around 60 cals per slice. Slightly higher in calories than branded crisp breads, but then they're lovingly homemade. And isn't that the point?
I couldn't find the recipe online so if you own a copy of Short and Sweet, I'd suggest making them. And if you don't, why don't you?