Clover crispbreads – from ideally red but also white clover – are a delicious and surprisingly easy way to eat your lawn. I was introduced to these by my very creative, lovely guest from Munich* during a foraging and nature retreat I was hosting on Lambay. While it is simple to make by just eye and feel, I’ve now measured the quantities and recorded the recipe.
100g clover flowers
80g plain flour
Salt and pepper or other seasoning
Pick your clover flowers. The occasional leaf and short stem is fine. Preheat oven to 150C.
Weigh the flowers. Now put into a colander and rinse under the tap. Weigh again. Add or drain off water until the weight is correct.
Weigh out the flour and add a little seasoning. Sift the flour over the wet flowers, turning them over to mix it in evenly as you do so. Using clean hands, ensure the flour is evenly distributed.
Line a small baking tin (around 10 inches square) with greaseproof paper and lightly oil it. Press the clover mixture into the pan evenly.
If the flowers are large, press them down firmly with another piece of greaseproof paper. Smaller flowers are best as they are quite springy. When happy grind a little sea salt and black pepper over the top.
Bake in the oven at 150C for around 30 minutes. The lower temperature ensures that the centre is cooked before the edges get too crispy. When using large flowers, I have had to turn the crispbread over after 30 minutes and allow an extra 10 minutes on the second side.
Allow to cook on a wire rack. When cool, cut on a chopping board with a sharp knife or pizza cutter. Serve with a little butter or cheese. Goats cheese chopped with pepper dulse and rock samphire is the perfect accompaniment.
*While recipes are given freely for people to share, please credit other people’s ideas. Like most people, I appreciate a mention if you share them on your own blog or social media, or when you are teaching.