Anyone tried Scandinavian Crispbread?

[scorpgc]

I know, Shari. And you would think after their debacle last year, would have taken steps to correct the packaging. So here we are a year later...and they've done nothing. OK-getting of my box now. Vote with my dollars, I guess.

I like Soobee's idea of making my own lc bran crackers anyway.

[retroworx]

Originally Posted by Soobee

I make my own crackers from a recipe I found on this board. Just use equal parts flax meal and wheat bran. Put in a sprinkle of salt, and whatever seasonings you like. I like everything sweet, so I use cinnamon and Davinci's syrup to moisten. You could use water if you are looking for a savory cracker. Spread it on parchment or a silicone mat and nuke until crisp. Virtually no work. The bran I get is organic and only 4 carbs per cup. So I can make several large crackers for those same 3 carbs that the purchased cracker costs you.

Soobee:

Can you tell us the ratio of liquids to the dry ingredients?

Thanks!

-Retroworx

[Soobee]

To make one large cracker I use
2 T flax meal
2 T fine bran
1/4 t cinnamon
sprinkle of salt
2 1/2 T Davincis

Stir. Pat onto a silicone mat. Nuke for 3 minutes. If not crisp enough, nuke another minute.

Fine bran absorbs more liquid than regular bran, If you are using regular bran, start with less liquid. The ingredients should be wet, but not soupy.

[scorpgc]

Thanks Soobee...will have to try your recipe. It sounds good!

[retroworx]

Originally Posted by Soobee

To make one large cracker I use
2 T flax meal
2 T fine bran
1/4 t cinnamon
sprinkle of salt
2 1/2 T Davincis

Stir. Pat onto a silicone mat. Nuke for 3 minutes. If not crisp enough, nuke another minute.

Fine bran absorbs more liquid than regular bran, If you are using regular bran, start with less liquid. The ingredients should be wet, but not soupy.

Wow! Pretty durned good! Thanks!

-Retro

[Panda120]

Originally Posted by Soobee

To make one large cracker I use
2 T flax meal
2 T fine bran
1/4 t cinnamon
sprinkle of salt
2 1/2 T Davincis

Stir. Pat onto a silicone mat. Nuke for 3 minutes. If not crisp enough, nuke another minute.

Fine bran absorbs more liquid than regular bran, If you are using regular bran, start with less liquid. The ingredients should be wet, but not soupy.

Can someone tell me more about fine bran or provide a link to it? I have wheat bran and oat bran and recently learned about oat fiber and have it in my Netrition cart, but fine bran is a new term for me.

Thanks.

[retroworx]

Originally Posted by Panda120

Can someone tell me more about fine bran or provide a link to it? I have wheat bran and oat bran and recently learned about oat fiber and have it in my Netrition cart, but fine bran is a new term for me.

Thanks.

Fine bran is a new term to me, too, though I had on my own been grinding my wheat bran so that it would have a fine texture, as opposed to course, which is how both the Now Foods Wheat Bran from Netrition and the wheat bran I had gotten from King Arthur arrive. (I remember the KA version said it was from "red" I believe, wheat, which was supposed to have a more mild flavor? Just went to the KA site to reasearch this for you, but now I can't locate the WB on the KA site at all )

Unground, I could see and feel flecks of the bran in my baked goods -- kind of the chewy consitency of, say, non-instant oatmeal flakes. When ground, the bran integrates into the baked goods more.

BTW, for 8 cals per tbsp and only 1 carb per, WB is a great addition, when used in moderation, to add a true "bread" flavor to stuff, IMO. Oat bran is significantly higher in carbs, I believe, but oat fiber, if the stats are true (zero carbs/zero cals -- all fiber) is a bloody miracle! I throw it in to almost all my baked stuff to stretch the portions and thereby decrease carbs and cals. Just be careful and go slow with it at first if you are not already acclimated to a high-fiber diet.

HTH,

-Retroworx (Queen of Special Ingredients)

[Panda120]

Thanks for the report, Retro. I've been on high fiber for quite a while, so no problem there. I use psyllium whole husks much the way you use the bran. So, if I understand you correctly, whizzing wheat bran in the coffee grinder a bit should produce a fine bran product which will integrate better. I'll give it a try. I used to make flax crackers a lot using psyllium but will see what they are like with the whizzed wheat bran.

[soon]

Soobee would you post that recipe or give link please?

many thanks

[Soobee]

Recipe is posted above in this thread.Post #33. I used to get get Shiloh Farms Organic Fine Bran at Whole foods. I don't know if they still carry it. It's in the baking section. Only 4 carbs per cup. I bought a bunch from the internet, so I haven't checked Whole Foods recently. It looks like whole wheat flour and mixes in with baked ingredients better. It's water insoluble fiber, as opposed to oat fiber which is water soluble. They add different characteristics to recipes. I love oat fiber. It makes things cakier. But for a crisp cracker, I use wheat bran.

[Panda120]

Originally Posted by Soobee

Recipe is posted above in this thread.Post #33. I used to get get Shiloh Farms Organic Fine Bran at Whole foods. I don't know if they still carry it. It's in the baking section. Only 4 carbs per cup. I bought a bunch from the internet, so I haven't checked Whole Foods recently. It looks like whole wheat flour and mixes in with baked ingredients better. It's water insoluble fiber, as opposed to oat fiber which is water soluble. They add different characteristics to recipes. I love oat fiber. It makes things cakier. But for a crisp cracker, I use wheat bran.

That info' is helpful: oat fiber/cakier; wheat bran/crisper.

[soon]

*thumps head* lol