crackerrrrrrs

I love crackers. Crunchy, savoury little nibbles. My fave are the ones made with green pea flour. This are also awesome. Almond flour, coconut flour, and pea flour. You know what that means? Means they are good for you.

These ones are no good for school (obvi) but they sure taste good for a snack at home. Or have a small handful with an apple for a quicky lunch. I love chili powder more than I should, so these are awesome for me.

equipment needed:

silicone baking mats or parchment

rolling pin

baking sheets

mixing bowl

mixing spoon

measuring cups

measuring spoons

ingredients:

1 cup blanched almond flour
1 cup raw almond flour
1 cup tapioca starch
1 cup green pea flour
1/4 cup coconut flour

1 tsp sea salt
2 tsp chili powder
dash stevia powder
1 tsp baking soda
(optional 2 tbsp nutritional yeast)

4 tbsp coconut oil

1 cup water
2 tbsp apple cider vinegar




directions:

1. combine in order listed -- work the coconut oil in using a fork before adding the water
2. roll flat on 2 pieces of baking parchment or 2 silicone baking mats
3. place on baking trays and score with a plastic spatula or something like that to make lines along which to break after baking
4. bake at 345 for 30 minutes
5. bake at 200 for 60 minutes

** chickpea flour sticks with chili powder -- vegan, gluten free, grain free,

I get my chickpea flour  -- in this case besan flour -- from the Indian market up the street. I made these with it. One time with chili powder and mesquite, another time with garlic and oregano. The thing they had in common both times is that they were delicious. But personally, I thought the flavours worked a little better with the garlic and oregano. Although a two year old who was with us seemed to disagree, if the vast quantity of chili powder chickpea flour sticks he ate was any indication.

equipment needed:

measuring cups
measuring spoons
mixing bowl
mixing spoons
silicone mats
baking sheets


ingredients:

1/2 cup warm water
2 tbsp coconut sugar
2 tsp bread yeast

1/4 cup chia seeds
1/2 cup tapioca starch
1 1/2 cups chickpea flour
1/2  cup raw almond flour

1 tsp sea salt
3 tsp chili powder
2 tbsp mesquite


directions:

1. mix together the warm water, coconut sugar, and yeast, and set aside to proof
2. in a bowl combine the dry ingredients
3. add the water/yeast mixture to the dry ingredients and mix to form a dough
4.  roll dough into sticks -- sprinkle with large salt
5. let rise for a while
6. bake at 345 for 20 minutes

savoury chickpea flour biscuits -- vegan, gluten free, nut free, grain free, delicious crackers

I have a thing for spice. Not super hot, but funky kind of savoury spices -- a glorious combo of paprika, cumin, coriander, chipotle, sea salt, and black pepper. For me, it's entirely delectable. I like it with lentils, I like it with these crackers. So good. If you have a taste for chili powder, harissa, or cumin goodness, these might be for you. Easy to make, and good for you. Makes up two full trays of biscuits.

equipment needed:

rolling pin
baking sheets
silicone mats or parchment paper
bowl
spoon
seed grinder



ingredients:

1 cup chickpea flour
1 cup ground sunflower seeds
1/2 cup tapioca starch
1/4 cup ground chia
1/2 cup coconut flour


1 tsp sea salt (heaping tsp)
1 tsp baking soda
2 tsp cream of tartar

2 tsp paprika,
2 tsp cumin powder
1 tsp coriander
1/8 tsp chipotle


1/4 cup coconut oil
3/4 cup water + 2 tbsp water



sea salt and black pepper to sprinkle on top

1. combine ingredients
2. roll out in 2 pieces on silicone mats
3. score into squares
4. place the silicone mats onto baking sheets
4. sprinkle with sea salt and black pepper
5. bake at 345 for 30 minutes

Broccoli and Chickpea Crockpot

This green and white concoction is savoury, thick, and utterly comforting. The peeps in my house adore both broccoli and chickpeas, so it's really easy to love this simple dish. The cauliflower and sweet potato aren't really very noticeable, although they do provide body, flavour, and nutrition. The theme of the concoction is definitely broccoli and chickpea. Once again, I mixed a little chickpea flour into the water I added to the crockpot, which thickened up wonderfully over the cook time. Simple, satisfying, and universally enjoyed.

2 tbsp coconut oil
1 onion, finely diced
3 cups of chopped up cauliflower florets

3 cups cooked chickpeas
3 cup frozen green peas

1/2 cup diced celery

4 cups diced white sweet potato


3 tsp sea salt
1 tsp cumin
1 tbsp marjoram

3 cups boiling water
1 cup water + 1/2 cup chickpea flour

500 g broccoli florets


directions:

1. melt the coconut oil in the bottom of the crockpot as it's heating, and then go about chopping.
2. add the onions
3. add the cauliflower florets
4. add the cooked chickpeas
5. add the green peas
6. add the diced celery, followed by the white sweet potato
7. on top of all this sprinkled the seasonings
8. add the 1 cup water and 1/2 cup chickpea flour mixture
9. pour on the rest of the water
10. cook on high for 4-6 hours depending on how well your crockpot does.
11. when it's all done cooking, add in your dismembered broccoli florets, and stir in. I used frozen ones that then didn't really need to be cooked ... if yours are fresh and raw, you might give them a little cook time in the crockpot after mixing in.
12. taste, and adjust salt and pepper if needed.

savoury shape biscuits -- some people call them crackers ... I call them gluten free, vegan, grain free, nut free, and sugar free

These are very popular in our house. They make a great addition to a dinner of lentil stew, or provide a perfect snack when you need a little hit to keep you going. My 5 year old loves them, as does my husband.

ingredients:

1/4 cup extra virgin coconut oil
1/4 cup hot water
1 tbsp apple cider vinegar

4 tbsp mesquite
2 tsp chili powder
1 tsp sea salt



1/4 cup ground chia seeds
1/4 cup ground flax seeds
1/2  cup sunflower seeds, finely ground
1/2 cup pumpkin seeds, finely ground
1/2 cup ground hemp seeds

1/4 cup coconut flour


directions:

1. combine ingredients in the order listed
2. let sit for 10 minutes
3. roll out the dough in portions between 2 sheets of parchment and cut into desired shapes
4. place on lined baking sheet
5. bake at 345 for 12 minutes

socca crackers revisited

Savoury and thin, crisp and delicious. Also, grain free, gluten free, and vegan. Oh yeah!

ingredients:

1 cup water

1/2 cup extra virgin coconut oil, melted

1/4 cup apple cider vinegar (the good kind, yo)

2 cups chickpea flour

1 tsp sea salt

1 tsp ground cumin

1 tsp chili powder

1 heaping tbsp dried oregano

plenty of black pepper

directions:

preheat the oven to 300

1. combine the coconut oil, water, and vinegar

2. add the chickpea flour and whisk until blended

3. mix in the spices, sea salt, and herbs

4. spread on two lined baking sheets -- I used a rubber scraper to get it pretty even

5. bake at 300 for 30 minutes (switching the trays around halfway through)

6. 'crisp' in the oven for 2 more hours at 200 (I will place a wire cooling rack on a baking sheet and put the socca directly on this for air circulation to help it crisp)

7. when cool, break into pieces and store

Savoury Almonds V 3.0

I've upped the savoury ante this time around -- twice as much chili powder as last time. And a little more mesquite. Yummmmmmmm ....

800 g raw unpasteurized almonds
4 tbsp apple cider vinegar
2 tbsp lime juice

3 tbsp mesquite
4 tsp chili powder
black pepper
1/2 + 1/8 tsp sea salt

1. toss the almonds with the vinegar and lime juice until absorbed
2. add the spices and toss until evenly coated
3. spread on a lined baking sheet and dehydrate in your oven at 170 for three hours
4. turn off the oven and let the almonds cool down in there
5. store in an airtight container
6. hide the container so they don't disappear when you aren't looking

Vegetarian Pate -- Passover 2013

So, for Passover this year my mother wanted to make a vegetarian pate to go with the gefilte fish, so that the vegetarians among us could have a dish at the same time. In the spirit of fish, I added a soupçon of kelp to the mix, giving it a hint of the sea. You could call this vegan fish cake if you want to. Although fish cake doesn't sound as funny as meat cake. Meeeeaaaaaaat caaaaaaaaaaaake. Try it, you'll see. Vegan! Gluten free! Nut free! Grain free!

ingredients:

1 cup onion, finely chopped
1 cup carrot, grated
2 tbsp extra virgin coconut oil
1/2 tsp sea salt
black pepper

1  cups raw sunflower seeds, soaked in water with a little sea salt

1 tbsp apple cider vinegar
1/2 tsp chili powder
1/4 tsp kelp powder (optional)

2 tbsp ground chia seeds

1 1/2 tsp arrowroot powder


directions:

1. soak the sunflower seeds in water for at least 4 hours, then rinse

2. saute the onion and carrot in coconut oil until done

3. puree the sunflower seeds with all the ingredients except the sauteed vegetables and puree until smooth, then add the sauteed vegetables and process again

4. adjust the seasoning if you like

5. spread in a 8 inch square silicone baking dish and bake for 30 minutes at 345

6. cool, and cut into squares

7. serve on a bed of greens 

Savoury Almonds -- nuts about nuts

This are not quite roasted -- more like dehydrated. And I love them.

800 g raw unpasteurized almonds
4 tbsp apple cider vinegar
2 tbsp lime juice

2 tbsp mesquite
2 tsp chili powder
black pepper
1/2 tsp sea salt

1. toss the almonds with the vinegar and lime juice until absorbed
2. add the spices and toss until evenly coated
3. spread on a lined baking sheet and dehydrate in your oven at 170 for three hours

Savoury Cashews

800 g raw cashews
2 tbsp apple cider vinegar
1 tbsp lime juice

1 tsp chili powder
1 tbsp mesquite
black pepper
1/2 tsp sea salt

1. combine the cashews with the lime juice and apple cider vinegar and toss until absorbed
2. sprinkled on the seaonings and toss until fully mixed
3. spread on a lined baking sheet and bake at 170 for 3 hours
4. cool in the oven
5. store in an airtight container

Savoury Roasted Cashews -- with stuff

raw cashews
apple cider vinegar
sea salt
black pepper
chili powder
mesquite


1. in a large bowl, toss your raw cashews with apple cider vinegar
2. use a little salt, a bit of pepper, a little chili powder, and plenty of mesquite to season your cashews then toss well
3. spread on a lined baking sheet and bake at 200 for 2 hours
4. let cool then enjoy

yummy!

Savoury Tomato Chickpea Flour Cake

It's kinda like polenta.

ingredients:


2 cup carrot
4 cups sweet potato
1 medium onions



2 tbsp extra virgin coconut oil
1 tsp sea salt
black pepper
1 tsp chili powder
3 cups water tomato sauce
1 cup water

1/2 cup raw cashews ground
1/4 cup raw white sesame seeds, ground


1/4 cup ground chia seeds
1/4 cup ground flax meal
1 tsp sea salt
black pepper


2 cups chick pea flour

1/2 tsp baking soda



directions:

1. process the veggies in a food processor until course
2. add the veggies to a pan with coconut oil, salt, pepper, and 3 cups tomato sauce
3. once veggies are cooked to softness, add in the seeds, chickpea flour, and baking soda
4. mix with a whisk!
5.
6. pour into a greased 3 L glass baking dish
7. bake at 375 for 60 minutes

Savoury Chickpea Flour Dinner Cake -- gluten free, vegan, and super delicious

ingredients:

For my four year old, this strikes the same place in his belly as a square of lasagna would, and he devours it both with gusto and greed. It's a good little piece to build a meal around if you are so inclined, bring some terrific veggies and lots of good vegetarian protein and fat to the equation. Tonight we will side it with some baked squash, some broccoli, and some homemade purple sauerkraut.


2 cup shredded carrot
4 cups shredded sweet potato
2 medium onions, finely diced
1 garlic clove, finely minced
2 tbsp extra virgin coconut oil
1 tsp sea salt
black pepper


1/2 cup raw cashews ground
1/4 cup raw white sesame seeds, ground


3 cups water warm water
1/4 cup ground chia seeds
1/4 cup ground flax meal
1 tsp sea salt
black pepper
1 tsp chili pepper
2 tbsp apple cider vinegar

2 cups chick pea flour

1/2 tsp baking soda



directions:

1. sauté the onion and garlic in the coconut oil
2. add the shredded sweet potato and carrot and 1 tsp sea salt, and  sauté
3. meanwhile, in a bowl, combine the ground chia seeds and ground flax seeds with the hot water and let sit for 10 minutes. Mix in the seasonings, cider vinegar,  chickpea flour, and baking soda
4. mix with a whisk!
5. when the shredded veggie mix is cooked, add it to the batter, and combine well
6. pour into a greased 3 L glass baking dish
7. bake at 345 for 90 minutes

Simple Vegetable Soup -- a pleasing autumn crockpot

I had a hankering for a very simple vegetable soup -- the kind with diced vegetables, and a clear broth. This fits the bill! It's delicious and satisfying, and is a perfect autumn meal. I like to put a little chili powder in mine, but you can skip it if  you want. The vegetables make the broth very sweet and savoury at the same time. Naturally vegan, and gluten free.

ingredients:

3 tbsp extra virgin coconut oil
2 cloves garlic, minced -- approx 2 tbsp
2 small-medium onions, finely chopped -- approx 1 1/2 cups

4 cups cooked chickpeas
2 cups green peas
3 cups diced sweet potatoes
3 cups diced celery
2 cups diced carrots

4 tsp sea salt
1 tsp chili powder
1 tsp cumin powder
black pepper
2 tbsp marjoram


8 cups vegetable broth or water (I used leek and mushroom broth from my freezer -- I made extra back in October, then froze it in mason jars)


directions:

1. layer the ingredients in the order listed and cook in the crockpot until done.
2. or if using a pot on the stove, saute the onion and garlic in coconut oil, then add the rest of the ingredients, and cook until the vegetables are of desired consistency.