Homemade Crisp bread & Apricot jam

Today I took out one of my finest cooking books written by a former teacher I had, Camilla Jensen. She is one of those who know all about food, not just nutrition, and really knows how to make a magic jam it turnes out. The book is called "Breakfast" and is full of inspiring recipes and beautiful photos.

Morning blogg meeting with the book Frokost (Breakfast) by Camilla Jensen

I fell for two simple recipes - crisp bread and apricot jam. I like to have some crisp bread ready and available, and the jam I thought would make a nice spread.

This apricot jam blew me away. I am not a jam person, but in this case I am.. It is really easy to make, and is free from sugar and preservatives. It will keep for approximately 1 week in the fridge.

Recipe Apricot jam:

300 g organic dried apricots
1 teaspoon bourbon vanilla
1 tablespoon freshly squeezed lemon or as in the original recipe lemon zest from 1 organic lemon
Water
1 small handful of hazel nuts (or pistachio nuts in the original recipe), can be omitted

Put the apricots in a saucepan and pour water over to cover the apricots. Bring to a boil and let simmer for 10-15 minutes until the apricots are soft and have swelled. Then poor out  2 / 3 of the boiling water, and leave the remaining 1/3 to mix in with the remaining ingredients (except nuts that are mixed in at the end). Mix with a hand blender to a smooth jam. Stir in the nuts at the end. I left them out in half the jam to taste both.


Oppskrift Aprikos syltetøy:

300 g økologiske tørkede aprikoser
1 ts bourbon vanilje
1 ss ferskpresset sitron eller som i orginaloppskriften sitron zest fra 1 økologisk sitron
Vann
1 liten håndfull hasselnøtter (eller pistasjenøtter som i orginaloppskriften)

Putt aprikosene i en kjele og hell vann over slik at det dekker aprikosene. Kok opp, og la småkoke i 10-15 minutter til aprikosene er myke og har svellet. Hell deretter av 2/3 av vannet, bland i resten av vannet sammen med de andre ingrediensene (utenom nøttene som blandes inn til slutt) og miks sammen med en stavmikser. Rør til slutt inn nøttene. Jeg utelot de i halvparten for å smake begge versjoner.


The crisp bread is also very easy to make. Free from gluten and eggs,  it´s great for all those who have an intolerance, or for those who don´t want to eat eggs. This is a basic recipe that can be varied with fresh or dried herbs, sundried tomatoes, or more sweet spices like cinnamon and cardamom.

Recipe Crisp Bread:

2 dl small oatmeal
2 dl buckwheat flakes
1 1 / 2 dl pumpkin seeds
1 dl crushed flaxseed
1 / 2 dl sesame seeds with shell
1 teaspoon sea salt
3 1 / 2 dl cold water

Preheat the oven to 160 degrees. Mix all the dry ingredients together in a bowl, cover with the water and stir well. Let the mixture stand to swell for a few minutes. Spread the mass over a baking tray covered with baking paper using a spatula. Cut up in pieces with a knife or pizza cutter before putting the tray in the oven. Let cook for about 60 minutes, turn off the oven and then put onto a rack with the baking paper underneath. Let them stand in oven with the door open until they are cooled.

Oppskrift Knekkebrød:

2 dl små havregryn
2 dl bokhvete flak
1 1/2 dl gresskarkjerner
1 dl knuste linfrø
1/2 dl sesamfrø med skall
1 ts havsalt
3 1/2 dl kaldt vann

Sett ovnen på 160 grader. Bland alle de tørre ingrediensene sammen i en bolle, hell over vann og rør godt. La massen stå å svelle i noen minutter. Bre deretter massen utover et stekebrett med bakepapir ved hjelp av en slikkepott. Del opp med en kniv eller pizzaskjærer før du setter brettet i ovnen. La steke i ca 60 minutter, slå av ovnen og legg deretter knekkebrødene over på en rist med bakepapiret under. La de stå i ovnen med døra på gløtt til de er kjølnet. 

Wrap up and bring for a friend...