OnTap Magazine

ontapmag.co.za | Autumn 2021 | 27 Recipe supplied by Wendy Pienaar of Just Brewing Co. INGREDIENTS 1 cup spent grain flour 1 cup cake flour 1 ½ tsp baking powder ¼ tsp salt ¾ cup brown sugar 113g unsalted butter, softened 2 free-range eggs 1 tbsp liqueur (you can use whatever you have, it doesn’t lend a huge amount of flavour. I use a honey bourbon) ½ cup almonds, sliced 1 slab bittersweet chocolate, coarsely chopped (if you chop it too fine it gets ‘lost’ in the biscotti) METHOD In a large mixing bowl combine the two flours, baking powder and salt. In a new bowl, beat sugar, liqueur and butter until well blended. Add in the eggs and beat one at a time. Add the flour mixture in thirds and beat until combined. Turn off mixer and add the almonds and chocolate, combining with your hands. Mould the dough into a biscotti-shaped log and wrap in plastic wrap. Freeze for 20-30 minutes. Preheat oven to 180°C. Line a baking tray with a silicone baking mat or baking paper. If you have more than one log, be sure to space them out as they spread out while cooking. Bake for 30 minutes on the centre rack. Remove from oven and allow to cool. Using a serrated knife, cut the loaf into slices no thicker than 1cm. Return slices to the lined baking sheet. Bake at 100°C until biscotti is completely dry – this will take upwards of an hour. Once completely cool, store in an airtight container. Enjoy with coffee or perhaps even a coffee stout. SPENT GRAIN BISCOTTI MAKING SPENT GRAIN FLOUR To make flour from your spent grains, the first thing to do is dry the grains in the oven on a low heat. Once dry, it’s best to grind it fairly finely otherwise the husks are unpleasant to eat once cooked. A food processor does the job well. Make sure that the flour is kept in a well-sealed container if you make more than you need as mice and weevils love it! If you can, it’s best to make make the flour fresh as and when you need it. Recipe supplied by Paul Freysen of The Kennel Brewery INGREDIENTS 2 ½ cups wholewheat flour 2 cups spent grain 1 cup natural, unsweetened peanut butter 1 egg water METHOD Preheat oven to 180°C. Put the spent grain into a strainer to ensure all excess water is drained off. In a large bowl combine flour, spent grain and the egg. Add peanut butter and stir until you have a stiff dough. If the dough is too thick, add a little water to loosen it up. The dough will become very firm and sticky. You may need to abandon the spoon and use your hands to combine. On a lightly floured surface, roll out the dough to be about 2.5cm thick. Cut out your doggie treats with a cookie cutter. Bake for approximately 22 minutes or until golden brown. Cool and serve to your pooch, perhaps with one of Kennel’s beef or chicken flavoured “beer for dogs”. SPENT GRAIN DOGGIE TREATS