Kitchen Sink Crackers

The great thing about crackers, is that you can mix up the ingredients so easily, from substituting flour combos, to seeds added, to what you include with herbs and spices. These lovely kitchen sink crackers are great to have on hand for snacking, or as a bread substitute for an open faced sandwich; cut to your desired shape and size.  (yield: 20 2.5×3 diameter crackers)

Ingredients: 

1 cup chickpea flour

1 cup King Arthur Gluten Free Ancient Grains Flour Blend (amaranth, millet, sorghum, and quinoa)

2 tsp nutritional yeast

1 tsp. Himalayan pink salt

2 tsp. onion powder

1 tsp. garlic powder

1 tsp. oregano

1 tsp. turmeric

1/2 cup olive oil

1/4 cup filtered water +

1/2 cup mix of pumpkin seeds, sunflower seeds, flax seeds, black sesame seeds

Directions:

Preheat oven to 350 degrees.  In a large bowl, mix together chickpea flour, King Arthur flour blend, nutritional yeast, Himalayan salt, onion powder, garlic powder, oregano, turmeric.  In a separate bowl, whisk together olive oil & water.  Combine wet to dry, making sure to coat all of the dry blend. I like to hand mix this. Wetting  your hands beforehand help to prevent sticking. Fold in pumpkin seeds, sunflower seeds, flax seeds, and black sesame seeds. Adjust with more water if needed to prevent crumbling. Lay a sheet of parchment onto a countertop. Dump the dough onto the parchment, cover with another layer of parchment. Flatten by hand initially with dough between two layers. With a rolling pin, roll over the parchment crackers to maintain even thickness. With a bench scraper, you can cut and trim and shape the edging to get an even thickness and measurement.  Once you have rolled out an even dough, then take a knife or bench scraper and cut to desired dimensions.  Remove top parchment, keep the crackers on the bottom parchment and slide onto a sheet tray.  Bake for 10 minutes, rotate, and bake for 10 more. Or until edges have slightly browned.  Allow to cool completely before serving.

 

*shown photographed with cashew cheese, cherry tomatoes, english cucumber, kalamata olive, and oregano.

 

Advertisements
Image

Cilantro Walnut Pesto

It was that time I was in a pinch. I had invited guests over for dinner, and had run out of basil.  I recall I was making seitan and vegetable skewers brushed with pesto, over yellowed rice.  I had no time to to rush off to the store, so I scoured my fridge to see what alternative was available.  I had used walnuts in the past along with basil, so the walnuts were not a big deal.  I decided on cilantro, and a partnership was formed. I’m certain I’m not the first to do this. The combination of cilantro and walnut is a great marriage of flavors, and one that I have continued to enjoy. I hope you enjoy it as well.

 

CILANTRO WALNUT PESTO 

yield: 2  cups


 

Ingredients:

1/2 cup olive oil

1/2 cup roasted walnuts

2 cups of cilantro

1 tsp. garlic

1 Tbsp. lemon juice

1/2 tsp of salt, or to taste

1 Tbsp. of water to adjust texture (if you are using a blender)

Directions:

1. Wash Cilantro. Roast walnuts until scent is apparent.

2. Combine all ingredients into a blender and blend until smooth.

*Serve on pasta, brush on skewers, or use as a sandwich spread. So  many options.

Image

Hummus

I can’t tell you how many times I have shared this after someone has tasted it at one of our gatherings.  As a family, we go through so much of it, that we make it 2-3 times per week.  One of my children’s favorite snacks in the afternoon is this hummus with steamed cauliflower and broccoli. Use it as a sandwich spread, dip, or an alternative to salad dressing. It’s so easy to make, and you’re sure to get more quantity then store bought. Fresh is best!

 

HUMMUS

yield: roughly 28 oz.


 

Ingredients:

* I buy a 18 oz. bag of dried garbanzos and cook the entire bag, since we make this so often. But, for the sake of the recipe, just cook 9 oz (half the bag)

16 oz. of cooked garbanzos

1/2 c. olive oil

1 tsp. sea salt

1 Tbsp. tahini paste

1 tsp. garlic

1/4- 1/2 cup of water (to adjust texture as desired)

1 Tbsp. lemon juice

Directions:

Place garbanzos, oil, sea salt, tahini, garlic, lemon juice and 1/4 cup of water into blender. Puree until smooth.  If the texture is not to your desire, adjust with additional water. Adjust salt to taste.