Posts tagged ‘vegan’

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…


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. 


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.


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. 


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!

March 6, 2012

Dark Chocolate Tahini Cookies

Tahini is one of my favorite nut/seed butters.  It’s an excellent source of calcium and safe for those with nut allergies.  Plus it tastes really good. 

I find myself using it more and more nowadays, and seeking recipes that include it as an ingredient.  So when HEAB made a gluten-free tahini cookie, I knew I’d soon be following suit.  I adapted her recipe to omit the maple syrup, since the dark chocolate chips are sweet enough for our household, but if you’d like something a bit sweeter, stick with HEAB’s recipe. 


Dark Chocolate Tahini Cookies

[grain-free, refined sugar-free, vegan]


  • 2 ½ c almond flour [made from blanched almonds]
  • ½ tsp sea salt
  • ½ tsp baking soda
  • ½ c tahini
  • 1 Tbsp vanilla extract
  • ½ c almond milk [I used unsweetened vanilla]
  • 1 c dark chocolate chips/chunks [I chopped up 80% dark chocolate into little squares]

Preheat oven to 350 and line a baking sheet with parchment paper or grease.

Whisk dry ingredients together in a large mixing bowl.

Whisk together the wet ingredients in a smaller bowl.

Then mix the wet ingredients into the dry. 

Using a mini ice-cream scoop or spoon, place balls of the dough onto the baking sheet and press down to flatten. 

Bake for 10-15 minutes, or until lightly browned. 


Ben declared these his favorite healthy cookie to ever come out of our oven [a couple weeks later he said the same thing about some peanut butter cookies, so interpret that as you please].  I have to say they are amazing – probably one of my favorites, too – and I’ll definitely be making more of them in the near future since our freezer stash went pretty quickly…

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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