After much indulgence on the blog of late, I decided a savory option was in need.
Store-bought crackers and hummus can be full of nasties, including vegetable oils, refined flours and various additives and preservatives, so why not make your own?
Made with whole food ingredients, these crackers stay firm and crispy for weeks in an air-tight container!
Perfect to whip out after school for the peckish kiddos and a rather eye-pleasing addition to any antipasto platter if you're entertaining.
Makes: 20-30 crackers
Time: 40 mins
1. Preheat oven to 180 degrees and line a tray with baking paper.
2. Place flaxseeds in a small bowl and pour in enough water to just cover the seeds. Put aside for 20 minutes.
3. In a food processor, combine cooked quinoa, cooked rice, sesame seeds, hemp seeds, salt, tamari and oil. Add the flaxseeds and blend until mixture forms a ball. Add a tablespoon of water if needed. The mixture should be very sticky.
4. Place half the mixture on a sheet of baking paper and then place a further sheet over top, so you can roll the dough flat with a rolling pin.
5. Roll the mixture out until it is 2mm thick, then score with a knife to create crackers of your desired size. Repeat with second half of the mixture.
6. Bake for 25-30 minutes until golden (be careful not to burn the edges). Allow to cool completely before breaking into crackers along the score lines.
7. While crackers are cooking, prepare the hummus. Place all ingredients in a food processor of use a stick blender to process until silky smooth.
8. Transfer to a serving bowl and top with a sprinkle of smoked paprika and roasted hazelnuts.
Serve hummus and crackers along with your favourite crudites. I love carrot, celery and capsicum sticks.
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I don't know about you, but lolly cake was always the slice I gravitated towards as a kid and teen, but when I became more health conscious and realised that malt biscuits, condensed milk and Eskimo lollies were less than nourishing, I tried to make better choices. But the other day I decided nobody should have to miss out and decided to healthify it.
Like the majority of my recipes, they are many easy substitutions such as a different nut butter, nut or dried fruit. It's adaptable to your own tastes and I've tried it with chopped dates, dried blueberries and walnuts and it was fabulous!
Featuring my favourite oats and banana, I had a hankering for something chewy and substantial with my morning cuppa the other day, so I whipped up these Cinnamon Oatmeal Raisin Cookies.
I adapted a lactation cookie recipe I made on repeat a few months ago when Hope was born. Pulled out the brewers’ yeast and flax meal and added some ground chia and almond butter for healthy fats.
I whipped up these protein-packed bites using NuZest Chocolate Clean Lean protein powder, but you can use any kind of protein powder you like.
As you can see, my chocolate coating skills leave a lot to be desired, and I've since had recommended to insert a toothpick and roll the bite in the chocolate to get an even coverage all around. Try that and let me know how you go.