Go to the Recipe: Course 3: The Field
What does Argan oil taste like? Can you substitute with olive oil, or it completely changes the flavor profile?
Argan oil has a super nutty, toasty flavor. You could definitely substitute other oils—you just may need to adjust the other flavors accordingly (not sure if coconut and olive oil are a match made in heaven? maybe they are...!) But in any case, the recipe will still work.
In step 3 (combine ingredients in a stand mixer) it says a/n Oat Flour. Should this be the whole 150g from the previous step? if not, what consistency are we looking for?
If you don't have access to argan oil I would sub hazelnut oil (because it's easy to find and tastes bomb) or simply olive oil. The oil in the recipe is for texture as well as flavor.
I use Argan oil in my beard... It's delicious 😁
I like that you gave info on the dishes that you used.
Could you add that to the other courses as well?
Yes! 150 g is correct. I'll fix right away! Thanks Pete.
Oops! You should use 105 g of oat flour. Just fixed the recipe. Thanks!
Only because you're my favorite person in the world Roland!
Can these be made without the coconut?
definitely, all the toppings are optional.
that hurts, @Nicholas Gavin
Hazelnut oil or walnut oil are supposed to be good substitutes for argan oil.
Under "Baking Tips" you accidentally repeat the sentence "If you're baking on parchment, it's a good idea to weigh down the corners so they don't blow around." twice.
Is there any substitute for isomalt? simple syrup sprayed on?
Thanks! Fixed!
Never even heard of isomalt before. Brilliant.. Brilliant I say!!
Under the ingredients section you note that, for example, a half a recipe requires 1.6 ounces (or 45 grams) of egg. I scratch my head and say to myself "what in the world is 1.6 ounces of egg?" So I look it up and it is apparently, one egg. Can't you just put "1 egg" in the ingredients? I imagine that not all ingredients translate so directly to a simple measurement as one egg but where it does, can you just put that...? Or am I missing something?
Todd, eggs vary widely in size. I appreciate the measurement because, not living in the U.S., I'm never sure if your medium (or large) eggs are the same size as mine. Also, what if the recipe called for a medium egg, but you had only large or jumbo? Sometimes this level of accuracy is not that important in a recipe, sometimes it is crucial
First try
do they taste sweet?
If I wanted to make these crackers a little less sweet, could I substitute some or all of the confectioners sugar for something else? Say, cornstarch?
Nailed it.
Do you have a link to a 'pastry bar'? I'm having trouble finding it online. Thanks!
Crazy! I just watched David Kinch make this on Mind of a chef, and saw this while getting measurements for honey butter.
Can this be made without eggs and butter?
Looking forward to making this but feels weird to serve a cracker as a course... does it make sense to have something to dip or spread on it?
I love this cracker recipe, however I do find it fragile. I have used it in the past for our cheese course and it doesn’t hold up very well. Suggestions on how to improve its ‘structure’? I have substituted AP flour for the oat flour and that seems to help a bit…but I feel it still needs more🤔. Any ideas/suggestions?
Is it possible to make them less sweet? Bring the sugar content down?
You can bring the sugar content down or omit. They may be less tender. Also, you can replace the powdered sugar with powdered isomalt. You will have to make the powder yourself in a spice grinder but that should work out for ya.
Okay great, thank you for the quick response!
Any idea what the egg could be substituted with in a vegan version of this brilliant cracker?
In the ingredients section it says 150 g whole oats
Step 2 it says 150 g whole oats but….
In step 3 it says 105 g of oat flour from above.
Just to clarify, do we make more oat flour than is called for and use 105 g in the recipe or do we use the full 150 g? Thanks so much!
use 150g oats to make the oat flour. then use only 105g in the step 3 recipe. you will have some left over.
is it possible to blitz the isomalt into a powder in a spice grinder or blender to make the dust as opposed to melting cooling and blitzing???
Hey Toby, great question. You can blitz the isomalt and skip the melting and cooling step. That part of the recipe has been revisited and we will do an update. Thank you!
