Super Seedy Crackers

What are they like? 

- Hearty

- Packed with nutrients

- Full of flavor
 

The cracker on the right is a variation of crisp bread with the seeds on top. The recipe below is all seeds!

Recipe

This recipe is adapted from Oh She Glows Everyday by Angela Liddon. In her book they are called “Endurance Crackers”. They are packed with nutrients, flavorful, and calorie dense.

Serves 10, Prep 10 min, baking 30-40 min 

1/4 cup chia seeds, 40g
1/4 cup sunflower seeds, 40g
1/4 cup pumpkin seeds, 30g
1/4 cup sesame seeds, 35g
scant 1/2 cup warm water, 70g
1/8 teaspoon fine sea salt, plus more for sprinkling

optional:
1/2 tsp paprika
1/4 tsp chili powder
1 1/2 tbsp honey
1 tbsp lime juice, plus zest of one lime (can substitute lemon)

Directions:

1. Preheat the oven to 350F/175C.

2. Mix all of the ingredients together in a large bowl, adding the warm water last. Stir to combine.

3. Allow the seeds to rest while they absorb the water. Oil three pieces of parchment paper.

4. When the seeds have absorbed all of the water, divide the mixture between two pieces of parchment paper. Place the third piece of parchment paper oil-side down onto the mixture. Using a rolling pin, roll out the mixture as thin as possible, 1/8-1/4 inch thickness. Repeat with the rest of the mixture.

5. Slide each of the the rolled out crackers onto a cookie sheet and bake for about 30 minutes. Then using a spatula, carefully flip the crackers and bake for about 20 minutes or until they are golden*. Note that it is easy to burn these crackers so it is better to take them out early and rebake them later if needed. Allow the crackers to cool completely and then break them up into desired sizes. If they are not crunchy, put them back into the oven for a few more minutes. Store in an airtight container for one week.

*At this point, you may want to tear the crackers up into large pieces to help them cook evenly. However, they are hot so be careful.

Gluten Free Dairy Free Norwegian Crisp Bread

What are they like? 

- Hearty

- Packed with seeds

- Full of nutrients
 

The cracker on the right is a variation of crisp bread with the seeds on top. The cracker above is lighter in color than the cracker recipe below because the recipe calls for buckwheat.

Recipe

These crackers are super hearty, packed with nutritious ingredients, and covered in flavorful seeds.

Serves 8, Prep 10 min, baking 30-40 min 

2/3 cup buckwheat flour, 100g
1/3 flour mix, 42g (try leaving out for paleo or substitute coconut flour)
1/4 cup flax seeds, 35g
1/2 cup sunflower seeds, 1/2 cup pumpkin seeds, 1/4 cup sesame seeds, about 145g / 355 ml (see note)
1/4 tsp cumin powder and 1/2 tsp fennel powder (optional)
1/2 tsp fine sea salt
2 tbsp olive oil, 25g
1/2 cup warm water (or more if needed), about 115g
1 tbsp honey or sugar for vegan (optional)

Directions:

1. Preheat oven to 350F/180C. Place a piece of oiled parchment paper on the back of a 17 x 11 1/2 inch cookie sheet. Spray a second piece of parchment paper.

2. In a large bowl mix together all of the flours, seeds, spices, and salt. Add the oil and mix. Then add the water. Start with scant 1/2 cup and mix, adding more if necessary, until the dough will form a ball when pressed together. The dough will be on the tacky side for cracker dough (it will feel a little sticky).

3. Place the dough on the oiled parchment paper and place the second piece of oiled parchment paper face down on the dough and roll the crackers out as thin as possible 1/8-1/4 inch.

4. Bake for about 20 minutes until the edges brown. Then flip the crisp bread over and break it up into five large pieces. Bake for about 15 more minutes, or longer if needed.

5. Allow the crisp bread to cool completely before eating as this will ensure that they are crunchy. If the cooled crackers are not crunchy, they can be put back into the oven for bake and baked for additional time. Once cooled, store in an airtight container at room temperature.
   

Notes: 
- For a more elegant cracker reserve about one third of the seeds and press them into the rolled out dough just before baking. I prefer to use roasted seeds, but this is up to you. The seeds on top will get roasted when the crackers bake.
- Crackers can easily be undercooked or overcooked so watch them carefully once they start to brown. You want them to be cooked enough to be crisp but not burned. You may need to remove the outer crackers midway through baking if they become too browned.

5-Ingredient Quinoa-Corn Crackers

What are they like? 

- An oh-so-satisfying crunch

- Excellent dipped in nut butter, cream cheese, or your favorite spread
 

Make the square shape instead like in the photos below--much faster!

Recipe

These crackers are wholesome and delicious. They can be enjoyed plain, or served with dips, or spreads, like almond butter or vegan creams cheese.

Serves 4, Prep 10 min, baking 16-20 min 

1 cup quinoa, cooked and fluffed
1/2 cup cornflour
3 tbsp olive oil
1 egg white
1/8 tsp salt, plus extra coarse salt for sprinkling

Extra tasty* (optional)
1/4 tsp turmeric
dash of cumin
1/2 tsp honey OR agave nectar for vegan

Directions:

1. Preheat oven to 400F/200C.

2. Put all ingredients, including the extra tasty ones if using (see note), in the food processor and blend until a dough forms. If there are still a few chunks of whole quinoa that is fine.

3. Place the dough on oiled parchment paper and then place another piece of oiled parchment paper facedown onto the dough and roll out to about 1/8 inch thickness.

4. Remove top sheet of parchment paper and use a knife to slice the dough. (At this point, you may sprinkle extra coarse salt on the top of the crackers if you wish.) Slide the parchment paper onto a cookie sheet and bake until the crackers are golden, about 20 minutes. Be sure to check the crackers as they bake so they do not overcook or brown.

5. Allow the crackers to cool and enjoy! They are excellent with dips, or spreads, like almond butter or vegan creams cheese. Store the leftovers in an airtight container.
   

Notes: 
Crackers can easily be undercooked or overcooked so watch them carefully once they start to brown. You want them to be cooked enough to be crisp but not burned. You may need to remove the outer crackers midway through baking if they become too browned.

Chicken Fried Rice with Turmeric and Olive Oil

What is it like?

- Tastes like the greasy good stuff, but packed with veggies, healthy fat, and protein!

This recipe makes a boatload, and it's great for leftovers. It is not traditional fried rice, but it is a match made in heaven. 

Recipe

Serves 8, prep 25 minutes

1 lb organic chicken OR cooked great northern beans for vegan* 
1 cup organic basmati rice
2 cups green cabbage, sliced very thinly
1-2 cups carrots, grated
2 stalks celery, diced
1/2-3/4 cup parsley, chopped
olive oil, as needed (about 1/4 cup)
1 tsp mustard seeds*
1 tsp turmeric*
2 tsp apple cider vinegar OR white vinegar*
1 tsp organic sugar
salt, to taste 

Directions: 

1. Preheat the oven to 350° degrees. Sprinkle the chicken with salt and then lay in a single layer in a bake safe dish and bake for 20 minutes or until completely cooked (all juices are clear). 
2. Slice the cabbage thinly. Heat 2 tsp olive oil in a large pan over medium heat. Add the mustard seeds and turmeric, followed by the cabbage and about 1/4 tsp salt. Sauté for about 10 minutes, stirring occasionally. 
3. To make the rice pilaf, heat 2 tsp olive oil in a 2 quart pan over medium-high heat. Place rice in pan and stir every 20 seconds for about 1 minute. Then add 2 cups water and simmer for 10 minutes with the lid on.
4. While the rice cooks, grate the carrots and then add them to the cabbage along with the rest of the ingredients. You can also add another tbsp of olive oil, which adds flavor and richness to the dish. When the chicken (or beans) is cool enough to touch, chop it into bite sized pieces and add it to the dish. Adjust the seasoning by adding more salt, olive oil, and turmeric to taste. 

*Generally, beans are easiest to digest after soaking in water overnight. Then, drain the beans, cover with one inch of water or broth, and simmer on low until tender.
*Do not include vinegar if you have acid reflux. Also, do not include mustard seeds or turmeric if they are not tolerated.