Posts tagged ‘snack’

March 8, 2012

Wholesome Seed Crackers

I’ve have a really hard time finding crackers that I can get excited about.  You know, gluten-free, low sodium, without a bunch of crazy additives or ingredients.  I’ve made crackers at home before – even trying my hand out with a gluten-free flour – but those honestly took a lot of time and effort. 

I’m all about simple.  Simple ingredients, simple cooking process, simply delicious.  These crackers are all of the above.  With just a handful of ingredients you’ll be able to make these incredibly nutritious and delicious crackers. 

They’re so simple to make that I’ve made at least five batches – seriously – in the past month or so.  Ben and I keep them in ziplock bags and go through about a batch a week.  I made them for a potluck one night and my even my gluten-eating friends have been asking for the recipe! 

My recipe is slightly adapted from Angela’s endurance crackers.  I found the flavor of dried herbs + spices to be better than fresh, and I’ve also found that sundried tomatoes are a nice addition to the mix.  Feel free to experiment!  Things I’m looking forward to trying: parmesan, nutritional yeast, chives, barbecue, liquid smoke…

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Wholesome Seed Crackers

[vegan, gluten + grain-free]

  • 1/2 c chia seeds
  • 1/2 c sesame seeds
  • 1/2 c sunflower seeds
  • 1/2 c pepitas/pumpkin seeds
  • 1 c water
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/4 tsp sea salt
  • Add ins [optional]: sundried tomatoes, herbs/spices, etc. 

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Preheat oven to 325 and line two baking sheets with parchment paper [if you like thick crackers, you can use just one sheet, but I like mine a bit thinner.]

Mix all the ingredients – except water – together in a large bowl. 

Add the water to the mix and stir until everything combines and becomes thick. 

Spread the mixture onto the baking sheet[s].  I like to spread mine as thin as they’ll go without holes, which winds up being about 1 and a half baking sheets.  Holes in the mixture can be patched up easily. 

Bake for 30 minutes, then remove from the oven and cut desired-sized crackers.

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Flip the crackers and bake for another 30 minutes, or until the bottoms are lightly browned. 

Cool completely.

Enjoy!  Be sure your crackers are completely cooled before storing in a container or ziplock or they’ll get soggy. 

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Aloha Pumehana.
Whether you’re here to find balance, wholesome recipes or inspiration, I hope you enjoy the posts.  Please subscribe to Green Plate Dinners to receive automatic updates and be the first to read new posts!

September 20, 2011

Butter Fingers

I decided to continue my nut butter fiasco immediately after making that delicious sunflower seed butter last week [why clean the machine twice?]. 

Ben’s top choice in nut butter is definitely of the peanut variety, but I have to say I love a good roasted almond butter.  Making my own version is ridiculously simple.  It ensures that I know every ingredient.  I get to skip the salt and add fun mix-ins.  And it’s cheap. 

Sunflower seeds contain less natural fats than almonds, which is why that recipe called for a bit of added oil. Almonds, on the other hand, need no added oil to create a beautifully smooth and rich butter.  **Seeing as how this base recipe has only one ingredient [almonds], it is easily adaptable.  Get creative!  Ideas: go savory with some paprika or add some sweetness with maple syrup or chocolate. 

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Almond Butter

[ingredients]

  • ~1 c. almonds [raw or roasted at 350 degrees for 10-12 minutes until brown, then cooled]
  • Desired mix-in[s]: I used 1 tsp ground cinnamon

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Process nuts on high speed in a regular-sized food processor [I’ve tried using a mini food processor to no avail]. 

Be patient.  Get a few dishes done, put on some music… 5-10 minutes of standing over a processor feels like an eternity.

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Scrape down the sides periodically. 

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After a few minutes, you’ll have coarse almond butter [left photo].  If you let it process a bit longer, it’ll thin out naturally and become creamier [right]. 

Drop in your mix-ins once you’ve reached a consistency you like. 

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Place the butter in a glass jar in the refrigerator. 

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Enjoy!  Makes about 1c, or 8 servings.   

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Don’t forget to clean the food processor. Winking smile  This cinnamon variety is incredible on toast and carrots!

Aloha Pumehana. Whether you’re here to find balance, wholesome recipes or inspiration, I hope you enjoy the posts.  Please subscribe to Green Plate Dinners to receive automatic updates and be the first to read new posts for free!

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