Today is crispy. The ground was covered in a thick frost which made everything crispy. The temperature in the car when I took James to the station at 7 am was -5° C !!! Freezing!!!
I had a smoothie as I had some pumpkin and blueberries that needed using up. In my smoothie went about ¼ of a can of pumpkin puree, 1 banana, ½ a cupful of blue berries, 200 ml coconut milk, 30 g of oats and 1 tsp chia seeds. I put the oats, chia seeds and milk in the blender and left it to soak for about 2 hours, to soften the oats and allow the seeds to swell.
When it was blended it was not the most appetising colour but it tasted lovely and was a wonderful smooth and thick texture. The pumpkin makes it smooth and soaking the chia seeds makes them swell up and adds to the lovely texture. It was so thick I had to eat it with a spoon and I really enjoyed it. 5 WW points.
The dogs and I really enjoyed the walk over the road. It was…..crisp! Which made it so beautiful.
One of the biggest egg producers in the country has a free range chicken farm next to the woods. No chickens out today. Walking beside it reminds me of a prison or camp. Quite creepy.
The dogs were not impressed about the ice instead of water to drink!
After a good walk I played tennis so I definitely did enough exercise today. Bit of a boring lunch – 100 g brown basmati rice, 150 g roast pork, 2 handfuls of kale and 1 tbsp coconut oil. 16 WW points.
Tasted good but I did eat this yesterday hence I said it was boring. I like to eat a varied diet.
On Sunday I ordered some groceries from 2 different companies. I ordered some from the Natural Grocery Store which I have used many times and which is efficient, competitively priced and reliable. I also tried another company I had read about recently called The Fresh Network which is like an on-line magazine and store. Both companies delivered everything I had ordered today, both orders were complete and everything arrived in good condition.
I had been waiting for the psyllium husk to arrive so I could make some Knekkebrod. I found the recipe on Anne’s site, Alternative Eating. Anne blogs from Norway and the Knekkebrod (Scandinavian Crisp Bread) sounded delicious. I like crisp breads but so many commercially produced crisp breads are baked at a very high temperature. It can be carcinogenic to eat carbohydrates which haven been exposed to a high temperature so I rarely buy them. These are wonderful and with a very high proportion of seeds to wheat, they are low carbohydrate. They are more like a Dr.Karg crisp bread than a Ryvita which I think is good as I really like Dr.Karg’s crisp breads.
Knekkebrod ( a Scandinavian Crisp Bread)
Ingredients (makes about 30 squares)
3/4 cup wholewheat or spelt flour
1 and 1/4 cups sunflower seeds
1/2 cup flax/linseeds
1/2 cup sesame seeds
2 tbsp psyllium husk
2 cups and 2 tbsp water
1 tsp cinnamon
Preheat oven to 175 °C.
Grind all the seeds to quite a fine powder ( I did leave some seeds roughly chopped or even whole as I like the texture). I used a coffee grinder.
Put all the ingredients on to a food processor. I used the bread hook and a slow setting and blended until all the ingredients were mixed. It was very quick.
Cover 2 baking trays with lightly oiled greaseproof paper.
Spread the dough over the paper, as evenly as possible. I used a spatula and then a knife.
The mixture just filled both sheets.
Bake in the oven for 10 minutes.
Take the sheets out of the oven and cut in to squares with a pizza cutter.
Put them back in the oven for 40 – 50 minutes. After this time they were still a little soft so I left them in the oven but with the oven off and that residual heat cooked them perfectly.
Separate in to individual pieces, allow to cool and store in an airtight container. Apparently they last for a long time.
It was tricky to work out the points but I think each one (assuming you cut them in to 30 pieces) is 2 WW points.
I went to Cranbrook to buy some Brunost (Scandinavian brown cheese) as I had seen some recently in Perfect Partners. Unfortunately they have sold out and will not get any more for about 3 weeks. So I couldn’t have a completely Scandinavian supper.
The Knekkebrod were very easy to make and taste lovely. Harvey and I both really enjoyed them. He had his with vegan soft cheese and I had mine with butter, or Brie, or Gouda. I had 50 g brie and 30 g Gouda. Plus about 2 tsp butter. I confess I am not quite sure how many Knekkebrod I ate as I ate the broken pieces and 3 for supper with the cheese. Maybe a couple more while they were cooling. They were so yummy. And so ……… crispy!