( as the lunchtime news announced that over 65s should stop eating smoked salmon for fear of Listeria poisoning - I’m only 64 so will get stuck in).
I didn't hear that news item. Don't think I shall worry about Listeria though. I do like smoked salmon.
I note that Olina's Bakehouse uses Psyllium Husk in their crackers and flatbreads. Perhaps that is the glue that holds theirs together?A while back there was talk on here about how the seeds stick together in the M&S seedy crackers. I may have the answer!
I found a recipe I’d cut out of the paper a year or two back and tried it at the weekend it’s really good. I’ll put it in my CMT in a bit but basically, soaking the linseeds causes their seed husk to absorb the water and form a gelatinous coat. This gloopy matrix will encompass any other seeds you mix in and as it dries and cooks in the oven they all just stick together.
The soy sauce in this recipe gives a lovely savoury taste but I think I’d sub sesame seeds for some of the sunflower and pumpkin seeds next time just to lower the carbs a bit - it would be so easy to eat it all. View attachment 55745
Although, having said that, I also note that the 'Ancient Grains' version of the flatbreads contain 'Thickener (Hydroxyl Propyl Distarch Phosphate). Ugh!!I note that Olina's Bakehouse uses Psyllium Husk in their crackers and flatbreads. Perhaps that is the glue that holds theirs together?
I note that Olina's Bakehouse uses Psyllium Husk in their crackers and flatbreads. Perhaps that is the glue that holds theirs together?
The visit was a success and I only had a tiny bit of the frangipane tart to check that it was edible. Lots left over, of course, swo I'll get Alistair to take that all away when he comes for Em this afternoon. I had 1 piece of cheese and one piece of a very ripe melon that Neil had bought in the supermarket yesterday. Don't think I will need anything else today.
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