Spicy seed crackers ( so many different ways)
Whether you are on a Ketogenic diet or on a paleo diet or just want to eat healthy, these super seedy crackers are delicious and so easy to make. These are gluten free, plant based and so tasty. They take about 2 minutes to prepare but baking time is about 2 1/2 to 3 hours. You can do your household chores or watch a show while waiting for these spicy crispy crackers.
Ingredients:
1/2 cup pumpkin seeds
1 cup flax meal
1/3 cup sesame seeds, hulled raw
1/4 cup black chia seeds
1 tsp Himalayan salt
1 1/4 cup water
You can add the following spices and herbs
1/2 tsp garlic powder, 1/2 tsp basil, 1/2 tsp chives, 1/2 tsp oregano
1/2 tsp parsley, 1/2 tsp thyme, 1/2 tsp garlic powder, 1/2 tsp marjoram
1/2 tsp coriander ground, 1/2 tsp garlic powder, 1/4 tsp cayenne, 1/2 tsp cumin ground
1/2 tsp garlic powder, 1/2 tsp basil, 1/2 tsp chives, 1/2 tsp parsley, 1/2 tsp tarragon
Directions
Preheat your oven to 200 degrees F
Grind the pumpkin seeds in a food processor till coarse
Mix all ingredients in a large bowl and stir till the seeds gel together ( about 1 minute)
Place parchment paper on 2 large baking sheets and flatten the seedy mixture into a thin layer.
Use a knife to score the mixture to evenly sized pieces.
Place the baking sheet in the oven and bake for 2 1/2 to 3 hours till fully dehydrated, rotating pan half way through. Allow crackers to cool completely, then break apart.
Store crackers in a sealed container up to two weeks.
Aubergine and tofu satay
This amazing Indonesian dish with so many flavours will have you coming back for more. You really don’t miss the original marinated skewers of meat or chicken here as the eggplant and tofu seems to absorb the flavours of the peanut butter, miso and coconut milk. You can add your own vegetable garnish and be creative with all the vegetables out there or just do what I did.
Enjoy this amazing Southeast Asian dish which is also enjoyed in Malaysia, Philippines, Singapore and Thailand.
Serves 4 people
Prep time 15 minutes
Cooking time 15 minutes
Ingredients
250g tofu puffed
5 baby aubergines
1 red pepper, chopped
1/2 red onion, chopped fine
1 clove garlic, minced
1 tablespoon ginger, minced
1 tablespoon crunchy peanut butter
1 tablespoon maple syrup
1/2 tablespoon miso paste
240ml coconut milk
2 tablespoons tamari
2 tablespoons dried chilli flakes
Juice of 1 lime
2 baby bok choi
1 tablespoon sesame oil
Glaze
1 tablespoon maple syrup
1 tablespoons tamari
1 tablespoon sesame oil
1 tablespoon miso paste
Caramelized peanuts
3 tablespoons organic cane sugar
2 tablespoons water
1 cup blanched peanuts, raw
Vegetables and garnish
1 handful pea shoots
4 leaves mint
4 leaves thai basil
1 handful sugar snaps
1 teaspoon sesame seeds
1 carrot, cut into ribbons
2 spring onion, thinly sliced (to serve)
Serve with
1 cup cooked jasmine rice
Directions
Pre-heat your oven to 300 degrees F.
Split the aubergines down the middle lengthways and score. Place them on a baking tray flesh side up.
Mix together the glaze ingredients then brush the glaze over the aubergines
Place them in the oven for 10 minutes
Meanwhile, place a wok over a high heat. Add a touch of sesame oil. Followed by the onion, garlic, ginger and red pepper.
Once softened, add the puffed tofu.
After 3 minutes of cooking, deglaze the pan with the coconut milk, then add the miso, peanut butter, tamari and maple syrup. Mix well.
Remove the aubergines from the oven then add them to the wok, followed by the chilli flakes, lime juice and baby bok choi
Allow the satay to cook for 3 minutes.
Meanwhile pre-heat a non-stick frying pan over a medium heat.
Add the sugar and water to the pan and let it gently turn into a golden caramel.
Once golden toss in the blanched raw peanuts. Once all the peanuts are coated, remove from the pan carefully.
Remove the wok from the heat. Serve the satay with jasmine rice, vegetables, caramelized peanuts and sesame seeds.