Whole Grain Crackers

Whole grain crackers are oh so yummy and to spice up the flavours with toasted spices, herbs or seeds makes for a real impressive snack for the peckish.

Blog recipes for

Whole Grain Crackers

sunflower seed crackers - The Petite Kitchen

crispy cumin seed crackers - Health Yeah!

turmeric sesame crackers - Health Yeah!

happy crackers - My New Roots

life changing crackers - My New Roots

Basic recipe

2 cups buckwheat flour

1/4 cup olive oil

2 teaspoon pink himalayan salt

2 teaspoon cracked black pepper

1/4 -1/3 cup cold water

Place all ingredients in a food processor except the water, blend and slowly add the water until the mixture forms small soft crumbs.

Mould these crumbs together to make a dough in your hands before transferring the mixture onto a well dusted with buckwheat flour bench space.

Roll out the mixture with a rolling pin to create 0.5 cm thickness dough.

With a shape cutter or the top of a jam jar, cut the shapes and place these on a baking try lined with baking paper.

 Cook at 160 degrees for approx. 10 minutes, until crispy.

 Keep your eyes on these to ensure they do not burn

 NOTE: they will further crisp when left to cool down.


Reveal your inner herbalist, try something creative.
Do any of these herb combination spark your fancy

Herb & spice mixtures:

In a skillet or heavy pan/pot gently heat spices to activate

1. Rosemary, garlic granules, thyme

2. coriander seeds, cumin seeds & turmeric  

3. caraway seeds & curry powder

4. black pepper, paprika & coriander seeds

Add in toasted nuts or seeds 1/4 cup

sesame seeds, sunflower seeds, pumpkin seeds,
pistachios or almonds finely chopped.

Nuturing Nut Milk

A wide range of grains, seeds & nuts can be utilised to make alternative milk.

There is a process to making alternative milk.
This process is to activate the seed, grain or nut for maximum nutrients availability.

*    *    *

Your Guide for making Nut Milk - Be Good Organics

TIP: You can also strain with a fine kitchen sieve

Nut milks on the blog

kind milk, your to-go DIY dairy free milk guide - Health Yeah!

almond, coconut & sesame - Be Good Organics

rice milk 101 - My New Roots

Video

Video on how to make Nut Milk - My New Roots

What to do with the pulp??

Add the pulp to crackers, biscuits or make nut pulp hummus.  

Qunioa Cups

- Whole Foods - Gluten free - Dairy free -
- High protein - Essential nutrients - Trace minerals -

- Perfect for feeding little tummies or lunchbox ideas -

1 cup of cooked black quinoa

5 free range eggs

1/2 cup gluten free flour - (buckwheat) or a gluten free flour mix

1 cup of greens - broccoli, kale, spinach or silver beet.

1/4 small red onion finely sliced

1/4 teaspoon of finely chopped garlic (optional)
1 tablespoon of tahini or nut butter
1 teaspoon baking powder
1/2 teaspoon baking soda
1 tablespoon of apple cider vinegar

Mix the wet ingredients in a bowl with a wooden spoon.
Add in the dry ingredients.
Carefully mix in the vegetables finely chopped.

Place into one small baking tin
or separate silicon mold or lined muffin trays.

Cook at 160 degrees for 30minutes
Until golden on top
Remove and allow to completely cool.




Add in's:

2 tablespoons of blackcurrants or raisins


1/4 teaspoon of spices of your choice
- curry powder, turmeric, coriander, cumin, gram masala -


1 teaspoon of toasted whole spice seeds
- cumin, coriander, mustard seeds, fennel -
(over a medium heat toast in a skillet to activate the aromas)


3 tablespoons of toasted seeds
- sunflower, pumpkin, pine nuts, pistachio-
(toast in a skillet over a medium heat to activate and deepen flavour)



TIP: See the breakfast page Quinoa Porridge for Quinoa cooking directions


(Dunedin - source Quinoa from Taste Nature Organic Shop or Health 2000 - New World Centre City)


Hummus & Dips

- Whole Foods - Gluten free - Dairy free -
- Essential nutrients - High iron & protein -

- perfect snack idea -

Hummus is often made with chickpeas
but for those who have sensitive digestive tracks
I recommend trying something else
 Alternatively, you can use roasted root vegetables
lentils or other legumes like butter beans or peas.

Basic Recipe

2 cans of chickpeas, lentils or beans
(or 1 can plus 1.5 cups of roasted root veges like gold kumara or roasted carrots)

3 Tablespoons of tahini or nut butter

1/4 cup olive oil

1 teaspoon of naturally iodises salt

1/4 cup lemon juice, freshly squeezed

1 teaspoon of freshly cracked pepper

blend all ingredients in a food processor
 serve with raw vegetables or homemade crackers.

Optional:

Roast 1 bulb of garlic & add to hummus

toast in a heavy skillet or pan :
1/2 cup of pumpkin seeds or sunflower seeds

toast in a heavy skillet or pan to gently warm & activate:
2 tablespoons of cumin, dill or coriander seeds

toast in a heavy skillet or pan to gently warm & activate:
1 teaspoon of curry powder, 1 teaspoon of turmeric powder, 1 teaspoon of paprika



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Hummus & dips on the blogs

falling for sweet potato hummus - My New Roots

simple mint pea dip - My New Roots

 

lentil, pumpkin & turmeric hummus - The Petite Kitchen

pea, lemon & garlic guacamole packed with herbs - The Petite Kitchen

roast garlic hummus - Be Good Organics

Gluten Free Bread

- Whole Foods - Dairy Free - Gluten Free -
- Sourdough & fermented breads -

- Something for everyone -

Please transport yourself to:

introduction to breakfast whole foods, gluten & dairy free

 Scroll to the bottom of the page for a collection of blog recipes. 

 

Savory mini quiches & muffins

- Whole foods - Gluten free - Dairy free -
-refined sugar free -

- tasty morsels for busy bodies -
-perfect for children's lunch boxes -  

herb & almond savoury muffins - The Petite Kitchen

frittata with kale - The Petite Kitchen

(optional to make individual frittata's in silicon moulds or muffin trays)

delicious savoury muffins - The Petite Kitchen

spring slice with courgettes and garden herb - The Petite Kitchen

(optional to make these in silicon moulds or muffin trays)

Whole grain crackers

- Gluten free - Dairy free - Trace minerals - Whole grains -

- Crispy, salty & spicy -

2 cups of buckwheat flour * + extra for dusting the bench space

5 tablespoons of cold pressed olive oil

2 table spoons of freshly cracked black pepper or while pepper

1 teaspoon of pink himalayan salt or naturally iodised sea salt

1/4 -1/2 cup cold water

* you can use buckwheat flour or buckwheat groats and grind these up yourself.

options spices:

4 tablespoons of dukka spice mix

or in a skillet toast your own spices of whole cumin, coriander, caraway, rosemary or thyme 

or warm a mixture of ground spices to activate the aromas - turmeric, curry powder, coriander, cumin, gram masala, paprika, white pepper.

options nuts & seeds:

1/2 cup of toasted black or white sesame seeds, pumpkin seeds or sunflower seeds.

1/2 cup of toasted & finely chopped pine nuts, pistachios, almonds.

Add all ingredients to a food processor but hold off with the water

process well, add the water gently until the mixture makes a small crumb like texture.

Gather the mixture with your hands
(should just be sticky enough to mold but, not too crumbly or too sticky)

Sprinkle extra buckwheat flour on a bench top & knead the dough for a few minutes

roll out with a rolling pin & use a jam jar to cut out shapes for the crackers

place these on an oven roasting tray & cook at 150 degrees for approx. 10-15 minutes, keep a very close eye on these towards the end. They will further crisp up when left to cool.

Crackers from the blogs!

sunflower sesame crackers - The Petite Kitchen

the life changing crackers - My New Roots

happy crackers - My New Roots