Recipes

Spent Grain Cookies

The beer brewing process generates a great deal of malted barley from which the sugars have been extracted. Although these grains make very good compost, it always felt to me that I should be able to use this, rather than just throwing it away. This set me off on an web search and found this recipe which looked simple enough to make.

As pecan nuts are pretty expensive in ZA (and the tree we have access to does not generate nearly enough for the amount of grain that I generate), Pat has modified the recipe to suit her. She collects the grain after brewing, and freezes it in suitable containers, in batches sufficient for this recipe.

These cookies are very high in roughage, so in spite of the sugar, they are good for your health.

Ingredients

• 5 Tbsp melted butter
• ¾ cup brown sugar
• 1 egg
• 1 tsp vanilla extract
• 1 cup cake flour
• ½ tsp baking powder
• ½ tsp salt
• ½ tsp ground cinnamon
• ¼ tsp mixed spice
• ¼ tsp ground nutmeg
• 1½ cup spent grain
• ½ cup sunflower seeds
• 1 cup coconut

Method

Cream the butter and sugar.

Add the egg and vanilla and beat to combine.

In a small bowl, combine flour, baking powder, salt, and spices.

Add flour mixture to butter mixture and beat until combined.

Fold in wet spent grain, sunflower seeds and coconut.

Scoop 1 Tbsp of the mixture onto a greased baking tray (what we have found to work very well are cup-cake holders to help the cookies keep their shape).

Bake at 180°C for 25 minutes. The cookies should be crunchy on the outside and soft inside.

Enjoy!

(2 October 2023)

Recipes