Making crackers out of your spent grain is a great way to recycle part of the malt you’ve used to brew beer.
I’ve tried this recipe a few times and it’s always a success.
They are very easy to make.
Note that it’s better to bake the crackers on the same day.
But I get it. You’ve just spent most of your day already making beer, so maybe you don’t want to spend more time in the kitchen.
But don’t wait too long. You want the spent grain to still be moist. you could wait 1 -3 days if the grain is kept in a sealed box in the fridge.
Serving: 5 guests
Prep Time: 20 minutes
Cook Time: 40 minutes
- 3/4 cup (250g) of spent grain
- 2 cups (300g) of flour
- 3.5 oz (100g) of grated cheese
- Warm water
- 1 clove of garlic, minced
- Preheat your oven to 350°F | 180°C
- Mix spent grain with the flour and the grated cheese.
- Add garlic, salt and paprika.
- Add a bit of warm water
- Mix the dough with floured hands until well mixed, like biscuit dough..
- Take pieces of the dough and make little balls and mini sticks. Add a bit of flour if the dough is too sticky
- Bake for approximately 30 – 40 minutes, or until the dough turns a light golden brown.
- Remove from the oven and let cool.
Overall, the crackers taste great, flavorful and modestly healthy. They are perfect to enjoy with an aperitif.
I like them plain, but they also go very well with hummus, tzatziki, or sour cream.
And of course, they pair very well with… a beer!
Add a bit more or a bit less garlic and paprika accordingly to your taste. And don’t hesitate to leave them a little longer in the oven if yours are a little thicker. I like them to be crunchy on the outside and slightly soft on the inside.