Archive for the ‘Crackers’ Category

Zucchini Crackers 3

Happy New Year everyone!

Are you detoxing right now after a whirlwind of holiday indulgences?

Me too. But not in the way you might think. I managed to stay fairly healthy throughout the holidays – except I spent so much time sleeping my biological clock veered out of whack.

Don’t get me wrong, sleep is fantastic for your health. But the days spent lying in bed until almost noon meant my digestive system didn’t rev up until later, and I often found myself eating fewer meals, or consuming them far closer together than usual.

Now I feel sluggish and kinda gross, similar to back in the day when I gorged on sugary sweets.

This week, I’ve eased myself back into my regular schedule, which of course includes lots of cooking and creating recipes I’ve been meaning to tackle for awhile.

Like these crackers.

They ain’t no detox salad, but they’re not too shabby, either. Pumpkin seeds are high in vitamin E, a potent antioxidant that can help kick holiday toxins to the curb, while sesame seeds are a rich source of minerals that support our bone and heart health. Plus, these crackers have plenty of fibre, which absorbs toxins and sweeps them out of our bodies.

Oh, wait, and they taste great, too. I love the flavour of pumpkin seeds, but if they’re not your favourite, feel free to sub them for something else – walnuts would be an excellent choice, too.

Pumpkin Seed Zucchini Crackers
gluten-free, dairy-free, vegan, vegetarian, soy-free, five ingredients or less

1 cup pumpkin seeds
1/3 cup sesame seeds
1/2 cup shredded zucchini, packed
1/4 tsp Himalayan salt, or more to taste
1 tbsp olive oil

Preheat the oven to 350 degrees F.

In a food processor, grind the pumpkin seeds until they become a fine meal. Add the sesame seeds, zucchini, salt and olive oil, and pulse until everything comes together.

Place the dough onto a silpat or parchment paper, and roll out the crackers thinly. Score with a knife.

Bake for 15 minutes, then allow the crackers to cool completely.


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Back in my gluten-eating days, I gobbled up sesame sticks by the handful.

I loved the saltiness and the crunch, and somehow convinced myself that they were healthy because they weren’t made of chocolate or sugar. Even though I knew they were probably fried. (Yep, my line of thinking made no sense.)

Then spelt sesame sticks came along. A few weeks ago, I decided to buy a small amount to satisfy a craving and it did not end well for me. I’ll spare you the details.

Unfortunately, this incident only ignited my desire for them, so I knew I had to attempt a gluten-free version.

I was incredibly happy with the results of this experiment. These are definitely crunchy and (mildly) salty, with a lovely fresh earthiness from the sesame seeds. And if you roll them out thinly, you could transform them into crackers, too.

What gluten-filled snack or treat do you miss eating?

(PsstLove desserts? Me too! That’s why I wrote an e-book about how to make them healthy. Take a peek here. Or maybe you’d like to learn how to eat healthy on a budget – check out my tips right over here. PDF versions are available here.)

Gluten-free Sesame Sticks
gluten-free, dairy-free, vegan, soy-free, egg-free, five ingredients or less

1 cup brown rice flour
3 tbsp extra virgin olive oil
6 tbsp warm water
1/3 cup sesame seeds
1/8 tsp turmeric
1/4 tsp salt, or to taste

Preheat the oven to 350 degrees F.

In a medium-sized bowl, mix the brown rice flour, sesame seeds, turmeric and salt. Add the olive oil and water and stir until everything comes together into a soft dough.

Gather the dough into a ball and place it in the centre of baking sheet lined with a silpat or parchment paper. With your hands (or a rolling pin if you want to get classy), gently pat the dough into a rough rectangle about 1/4-inch thick.

Score into sticks. You can also sprinkle the top with extra salt or sesame seeds if you’d like.

Bake for about 25 minutes, until the sticks are lightly browned and crispy (times may vary depending on the oven).

When the sesame sticks have cooled, break them up along the score lines and enjoy!

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Raw food recipes are fluid, free-form and forgiving. Most of the time, anything goes.

But I’m specific and detailed. I’ve mentioned before how I like to follow a recipe to the letter and am terrible at troubleshooting in the kitchen. When a raw foodie says, “Oh, I just threw whatever was in my fridge into this,” that’s of absolutely no help to me.

These crackers were born out of experimentation from Jen, one my classmates (not the Jen from My Edible Advice, or Best Friend Jen. I know a lot of Jens). But she didn’t measure exact quantities, so she wasn’t sure if the recipe would work as written.

Well, it did. Perfectly.

These crackers were amazing! I think you should make them, too. They had a great consistency – very sturdy and ideal for dipping, unlike my delicious yet feeble almond crackers. I liked how the onion flavour was mild and mellow, as sometimes vegetables like onion and garlic become too pronounced when you dehydrate them.

I was cautious with the cumin, as I was afraid to overpower the crackers. But I’d add in the full 2 teaspoons next time.

Do you tend to go off-recipe, or choose to stick to what’s written?

Cumin-spiced Raw Crackers
By Jen Walker

1 cup sunflower seeds
½ cup ground flaxseed
½ cup sesame seeds (soaked for an hour or so)
1 cup almond pulp
¼ cup whole flax seeds
1 tomato, chopped
1 cup red onion, chopped
1/3 cup red pepper, chopped
2 tsp (ish) cumin powder
1 tsp salt

Process the sunflower seeds, whole flaxseeds, almond pulp, tomato, red pepper, cumin powder and salt until smooth. Then add in the ground flax and sesame seeds by hand.

Spread the mixture onto two Teflex sheets, about 1/4-inch thickness. Score with a knife into squares if you like, or you can break them into pieces once they’re dry.

Dehydrate overnight at 110 degrees F.

If you’d like to make these in the oven, spread the batter onto a baking sheet lined with parchment paper or a silpat. Try baking them at 325 degrees F for 20 minutes, but keep an eye on them – it may take more or less time, depending on your oven.

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I just returned from a holiday in my hometown of Toronto, where I caught up with family and friends and watched a ton of reality television with my mom.

There wasn’t much cooking (or uncooking) going on while I was home, so I wanted to ease myself back into food preparation with a super easy raw food recipe.

When I first made almond milk, I fretted about what to do with all of the leftover pulp. After discovering this recipe a few months back, I knew I would never find myself with excess pulp again. In fact, this recipe is basically all I use my almond pulp for.

The flavour of these crackers is so pure – the almonds really shine through here. You could jazz them up with some extra spices, but I haven’t had the inclination to change anything. I usually double or triple the recipe, too.

I like to eat these unadorned, but they’d certainly pair nicely with any dip or spread. Just be careful, as they’re delicate and crumble more easily than store-bought crackers.

(While I was away, I was featured on a blog called Pocket Change, a shopping site that offers content on a wide variety of topics. You can check out the post here.)

Almond Crackers
From Elana’s Pantry

1 cup firmly packed almond pulp
2 tbsp flax meal
1 tbsp olive oil
½ tsp salt
1 tablespoon agave nectar (or other liquid sweetener)

Combine all ingredients in a large bowl, then dump it in a pile on a parchment-lined baking pan or a Teflex sheet. Press the dough flat to a ¼-inch thickness with your fingers or the back of a spoon. Cut dough into squares with a knife.

If using an oven, bake at 135 degrees F for at least 20 hours, or until crunchy. If using a dehydrator, dehydrate at 104 degrees for about 24 hours, or until totally dry.

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I’ve been trying to reduce my flour consumption lately. Too many homemade breads and muffins have left me with a undernourished, heavy feeling.

I held a lofty belief that gluten-free flours made from whole grains like quinoa, brown rice, amaranth or chickpeas were far superior to white or wheat flour. And from a gluten intolerance standpoint, they are.

Unfortunately, no matter where it comes from, flour is still flour. Some gluten-free flours might not be bleached or have added chemicals, but they are heavily milled and processed to wind up in their fine, floury state.

Yet I was intrigued by this recipe, as it would never occur to me to add mustard seeds to crackers. And these were very addictive – though they were far more garlicky than they were mustard-y.

These crackers took all of five minutes to mix up and roll out, so if you’re looking for a quick and easy recipe, this one’s for you. They would work nicely with a dip of some sort, though I enjoyed them on their own.

I definitely needed to add a few extra tablespoons of water to my crackers, as ¼ cup just wasn’t enough. Depending on your climate, you may need to as well – just play it by ear and don’t add too much at once.

How often do you use flours, gluten-free or otherwise?

Garfava Crackers with Mustard Seeds
From Anja’s Food 4 Thought

1 cup garfava flour
½ tsp salt
1 tbsp black mustard seeds
1 garlic clove, minced
1 tsp coconut oil
¼ cup water

Preheat oven to 375 degrees F. Line baking sheet with parchment paper or silpat.

In a bowl, combine flour, salt, mustard seeds and garlic. Add oil and water and mix until dough is formed. Add more water if dough seems to dry, or more flour if it seems to wet. Form into a disc.

Between two sheets of parchment paper, roll the dough evenly and as thin as possible, to 1/8 inch thickness. With a knife or cookie cutter, cut the dough into desired shapes. Poke each cracker with a fork to prevent puffing. Transfer onto baking sheet. Bake for 15-18 minutes or until edges turn golden.

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