Go to the Recipe: Course 3: The Field
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!
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???
use 150g oats to make the oat flour. then use only 105g in the step 3 recipe. you will have some left over.
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!
Any idea what the egg could be substituted with in a vegan version of this brilliant cracker?
Okay great, thank you for the quick response!
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.
Is it possible to make them less sweet? Bring the sugar content down?
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?
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?
Can this be made without eggs and butter?
Crazy! I just watched David Kinch make this on Mind of a chef, and saw this while getting measurements for honey butter.
Do you have a link to a 'pastry bar'? I'm having trouble finding it online. Thanks!
Nailed it.
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?
do they taste sweet?
First try
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
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?
Never even heard of isomalt before. Brilliant.. Brilliant I say!!
Thanks! Fixed!
Is there any substitute for isomalt? simple syrup sprayed on?
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.
Hazelnut oil or walnut oil are supposed to be good substitutes for argan oil.
that hurts, @Nicholas Gavin
definitely, all the toppings are optional.
Can these be made without the coconut?
Only because you're my favorite person in the world Roland!
Oops! You should use 105 g of oat flour. Just fixed the recipe. Thanks!
Yes! 150 g is correct. I'll fix right away! Thanks Pete.
I like that you gave info on the dishes that you used.
Could you add that to the other courses as well?
I use Argan oil in my beard... It's delicious 😁
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.
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?
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.
What does Argan oil taste like? Can you substitute with olive oil, or it completely changes the flavor profile?
