Over the weekend Mr Lid had his first attempt at a full brew of beer, this meant several hours of crafting equipment needed to extract malt sugars from a selection of grains for his beer instead of buying it in a tin and adding to water.
Long story short we were left with what is called spent grains. For anyone reading this who is not an all-grain brewer, spent brewers grains are the residue left after the sugar has been removed from the grains in the wort-making process. This is almost always malted barley, but can also include corn, wheat, rice, or other cereals. It consists primarily of grain husks, pericarp, and fragments of endosperm, and mainly consists of proteins and carbohydrates.
This stuff is great for compost, or making dog biscuits- but seeing as we have three cats and not dogs I wanted to find another way of using up this stuff.
After googling ‘spent grains’ I found a million recipes for bread, but over the weekend while Mr Lid was brewing I was baking bread and I was over the kneading and eating of the stuff!
I had a play and ended up with these most yummy things…
Apricot and white chocolate cookies- full of grains there keep you full for HOURS.
Spent grain ANZAC cookies
I also mixed some into a tomato pasta sauce I had made to use as a meat substitute for Lasagna- it was hearty and oh so filling!
Apricot & White Chocolate Cookies
1/3 cup Peanut butter
2 Tbs Oil
3/4 cup Golden syrup
1/3 cup Milk
1 tsp Vanilla
1 1/2 cups Spent Grains or Cooked Quinoa
2 cups Flour
1tsp Baking Soda
Pinch of Salt
1/2cup Dried Apricots (you can use anything)
100g White Chcolate (2 rows, you can use dark choc, nuts more fruit)
Combine all ingredients, mix well. Form tablespoons of the mix into balls and place on a grease proof paper lined tray.
Bake 200c 15-20min till slightly golden, cool on wire rack.
These are yummy and very filling- great for the kids lunch boxes!
Spent Grain ANZAC cookies
190g Spent Grains
115g Desiccated Coconut
200g Brown Sugar
60g Golden Syrup
1tsp Baking Soda
Mix all dry ingredients. Melt butter and golden syrup in the microwave. Mix golden syrup mixture with dry ingredients.
I like to bake in a tray at 140c for 40min, then I cut it into fingers and turn over to caramelise other side for another 30min, cool on wire rack.
You can bake as round cookies 140c 40min (they do spread)