Seeded Crackers

Looking for a cracker you can make yourself, whether to save money, know exactly what you’re eating, reduce exposure to cheap, nasty and potentially toxic ingredients, wanting to exclude wheat or all of the above…these are the ticket. A recipe from Sarah Brittons cookbook My New Roots, I’ve included her flavouring suggestions, however the options are endless.. I often just use salt and pepper.

Seeded Crackers

Ingredients

• 1 cup / 135g sunflower seeds

• ½ cup / 90g flax seeds

• ⅓ cup / 50g pumpkin seeds

• ¼ cup /40g sesame seeds

• 1 ½ cups / 150g rolled oats (you will need to purchase GF oats to make this strictly GF)

• 2 Tbsp. chia seeds

• 4 Tbsp. psyllium seed husks 3 Tbsp. if using psyllium husk powder

• 1 ½ tsp. fine grain sea salt

• 1 Tbsp. maple syrup for sugar-free diets, use a pinch of stevia

• 3 Tbsp. melted coconut oil or ghee (make it yourself)

• 1 ½ cups / 350ml water

Rosemary, Garlic, and Smoked Salt Half-Batch:

• 2 Tbsp. chopped fresh rosemary

• ¼ - ½ tsp. garlic powder depending on how strong you like it

• smoked sea salt to taste

Fig, Anise, and Black Pepper Half-Batch:

• 3 large dried figs approx. 70g

• 1 tsp. anise seed

• 1 tsp. cracked black pepper

Instructions

• In a large bowl combine all dry ingredients, stirring well. Whisk maple syrup, oil and water together in a measuring cup. Add this to the dry ingredients and mix very well until everything is completely soaked and dough becomes very thick (if the dough is too thick to stir, add one or two teaspoons of water until the dough is manageable). Divide the dough roughly in half, and set aside one half.

• Place one half of the dough back into the bowl and add any flavouring you like. Gather into a ball and place it between two sheets of baking paper. Using a rolling pin, firmly roll out into a thin sheet. Remove top layer of baking paper and using the tip of a knife, score the dough into shapes you like (I chose large rectangles but it’s up to you). Repeat with remaining half of dough. Let sit out on the counter for at least 2 hours, or all day or overnight.

• Preheat oven to 350°F / 175°C. Using the baking paper, slide the dough onto a cookie sheet and bake for 20 minutes. Remove cookie sheet from oven, flip the whole cracker over (if it breaks a bit, don’t worry!) and peel the baking paper off of the back. Return to oven to bake for another 10 minutes, until fully dry, crisp, and golden around the edges. Watch them 1 minute too long can make the difference

• Let cool completely, then break crackers along their scored lines and store in an airtight container for up to 3 weeks.

Notes

Makes 2 baking sheets of crackers

Sweet Potato Stacks with Kale Pesto, Buckwheat and Butter Beans

Another recipe from our Winter Solstice Celebration, this recipe is a go to for me when we have retreat guests, ticks all the boxes and is easily adjustable for food intolerances…use asafoetida instead of garlic, change nuts up, omit beans if need be….make it your own. I often end up with extra buckwheat mixture with is great on crackers or on it’s own as a quick snack.

Ingredients

4 cups / 120 g Kale, tough ribs removed, leaves roughly chopped (I’ve used silverbeet also)

1 cup / 140 g raw Walnuts

1 Garlic clove

1 organic grated Lemon and zest

Fine Sea Salt

1 teaspoon pure Maple Syrup

2 to 3 tablespoons cold-pressed Olive Oil , plus more for garnish

2 Sweet Potato (approx 1 kg)

Knob of Coconut Oil or ghee

Freshly cracked Black Pepper

1 cup / 200g Buckwheat

1½ cups / 250g/1 Can cooked Butter Beans (any white bean will do)

125 g soft Goats Cheese or Cashew Cheese

Method

Preheat the oven to 400°F / 200°C. Line a baking sheet with parchment paper.

Put the chopped kale in a food processor and add the walnuts, garlic, lemon zest and juice, ¼ teaspoon sea salt, maple syrup, and 2 tablespoons olive oil. Blend on the highest setting until the desired consistency. This pesto is quite dry, so add more olive oil if desired. (The pesto will keep in an airtight glass container in the fridge for 4 to 5 days.)

Slice sweet potato into rounds approximately ¾ inch / 2 cm thick; aim to have 12 to 16 slices. Lightly coat the slices with oil, sprinkle with salt and pepper, and put them on the prepared baking sheet. Bake for 20 to 25 minutes, until tender.

Meanwhile, rinse the buckwheat well, then put it in a saucepan and add ½ teaspoon salt and 2 cups / 500 ml water. Bring to a boil, reduce the heat, and simmer, covered, for 15 to 20 minutes, until the buckwheat is tender and the water has been absorbed.

In a large bowl, combine the cooked buckwheat, butter beans, and enough kale pesto to coat everything well. Toss to combine. Season with salt and pepper.

To assemble, put 1 round of sweet potato on a plate. Spread the round with goat/cashew cheese and top it with about ¼ cup / 50 g of the Buckwheat mixture. Top with another round of sweet potato and repeat on the other plates. Enjoy immediately.

Salt "n" Pepper Chocolate Cookies

I served these cookies as a whole food treat at our Winter Solstice Celebration, they were a hit and I promised I’d pop them up on the site…here you are Denise xx

Ingredients

1⁄3 cup / 80ml coconut oil
1⁄3 cup / 80ml brown rice syrup
2 tablespoons water or milk of your choice (nut, seed, rice, goat)
1 teaspoon vanilla extract
21⁄2 cups / 250g gluten-free rolled oats
1⁄2 cup / 75g coconut sugar
1⁄2 teaspoon fine sea salt
1 teaspoon coarsely ground black pepper
1⁄2 teaspoon baking soda
2 teaspoons baking powder
1⁄2 cup / 70g chopped organic dark chocolate (80% or higher)
Flaky sea salt

Preparation

1. Preheat the oven to 325°F / 162°C. Line a baking sheet with parchment paper.

2. Melt the coconut oil in a small saucepan over low-medium heat. Whisk in the brown rice syrup, water, and vanilla. Remove from the heat.

3. Blend the oats in a food processor until you have a rough flour. Transfer it to a large bowl and add the coconut sugar, salt, pepper, baking soda, and baking powder. Stir to combine. Add the coconut oil mixture to the dry ingredients and fold to combine. Fold the chocolate into the batter.

4. Spoon out balls of dough onto the prepared baking sheet, leaving at least 2 inches / 5cm between them (they spread a lot!). Garnish each cookie with a few flakes of sea salt. Bake for 13 to 15 minutes, until golden brown. Remove from the oven, let sit on the baking sheet for 5 minutes, and then transfer to a cooling rack. Store the cookies in a tightly sealed container at room temperature for up to 5 days.