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Raw foodism is very popular these days, and it’s not surprising: how can eating uncooked, unprocessed foods not be good for you?! Food eaten in its natural state becomes much more easily available to your body in terms of nutrients, and can be digested alot faster than cooked foods – hence, instant energy! But sometimes Raw food recipes can seem a bit daunting, with all the soaking, sprouting & special equipment needed…These crackers, however, are pretty simple – no fancy processor needed (a simple blender should do the trick), no soaking or sprouting, and they can even be made in your oven if you don’t own a dehydrator! Please note, though, that for the crackers to still be considered Raw they need to be cooked in 46°C (115°F) or less – my oven only goes as low as 80°C, but I still did a batch in there anyway and they turned out delicious (took about 3 1/2 hrs), and tasted almost exactly the same as the batch I put in my dehydrator. The Hummus recipe is not Raw, it’s just something I made to go with the crackers – I’m still unsure as to whether I would make it again, but I have included the recipe at the end just in case you want to give it a try. This recipe comes from You Won’t Believe It’s Vegan!: 200 Recipes for Simple and Delicious Animal-Free Cuisine, and I’m so glad I decided to page through this book again because I’ve realised there is a whole chapter on Raw Food recipes! I plan to try the Apple Pie recipe very soon…

Ingredients: (makes 2 trays)

1/2 cup Ground Flaxseeds

1/2 cup Buckwheat Groats or chopped Almonds

1/2 cup raw Pumpkin Seeds

1/2 cup raw Sunflower Seeds

1/2 cup grated Carrot

1 cup finely chopped Sundried Tomatoes

1/4 cup raw Sesame Seeds (I used Black)

3/4 tsp. dried Thyme

3/4 tsp. dried Basil

3/4 tsp. Garlic powder

3/4 tsp. Onion powder

1/4 cup Nutritional Yeast (optional)

1 1/2 cups Water

1/2 tsp. Sea Salt

 

Method:

Combine all the cracker ingredients in a bowl, cover with water and allow to absorb for 15 minutes or so.

– Put mixture into a processor or blender and run until mostly smooth with some texture.

– Spread mixture thinly onto a Teflex deydrator sheet (or a lined baking tray), and score crackers into 2 inch squares. Place in deydrator for 8 hrs (or oven at lowest temperature for about 3 -5 hrs). Flip over and continue to deydrate for an additional 4 hrs or until crackers are crunchy.

* PS: These are seriously tasty by the way! They were brought along as snacks in the cinema, as well as for lunch with some veggies and dip…Very addictive!

 

Beetroot Hummus

Ingredients:

1/2 Onion, diced

1 Tblsp. Cumin, ground

2 medium cooked Beetroots, chopped

1 tin of Chickpeas, drained

1 Tblsp. Tahini

2-3 Tblsp. plain Soy Yoghurt

2 cloves of Garlic, minced

2 Tblsp. Lemon Juice

3-4 Tblsp. Olive Oil

Water, as needed

 

Method:

Heat a little Oil in a frying pan and cook Onion for 2 -3 mins. until soft. Add Cumin and cook for a further 1 minute, until fragrant.

In a processor, or blender, process Beetroot, Onion, Chickpeas, Tahini, Yoghurt, Lemon Juice and Garlic until smooth. With the motor running add Oil in a steady stream. Process until combined, adding Water if needed.

(from Vegie Food (Chunky Food))

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My very first, self-made, Gluten-free Bread – well, it’s actually a Loaf seeing as it doesn’t contain any yeast, which is a good thing! Despite the mix of flours, this has a very strong Buckwheat flavour so if you’re not a big fan of the nutty, earthy flavours of this seed then give it a miss (yes, Buckwheat is a seed, apparently!). I tend to stay away from GF baking, but when I came across this recipe in Flying Apron’s Gluten-free & Vegan Baking Book I had to give it a go – I love breads with lots of seeds! And I’m not supposed to be eating Wheat anymore…The recipe says it produces one loaf, but maybe my loaf tin is smaller as I managed to get a mini loaf out of this batch too, as well as some left over batter. This also changed the baking time for me to just over 1 hour, but you’ll need to test it yourself, to see when yours is done.

Ingredients:

1 2/3 cups Brown Rice Flour (I only had normal Rice Flour…)

2 cups Buckwheat Flour

1 cup Corn Flour

1 1/4 cups Cornmeal

2 tsp. Baking Powder

2 tsp. Baking Soda

1 1/2 tsp. Sea Salt

3/4 cup raw, unsalted Pumpkin Seeds

1/2 cup raw, unsalted Sunflower Seeds

1 Tblsp. Flax Seeds

5 1/2 cups Water

2 Tblsp. Molasses (I used Blackstrap)

Mixed seeds for sprinkling top of Bread (Poppy, Flax, Sesame, Pumpkin)

 

Method:

– Preheat oven to 350F/180C. Lightly oil a Loaf/Bread pan (9/10 inch X 3 inch).

– Combine Flours, Cornmeal, Baking Powder, Baking Soda, Salt, Pumpkin Seeds, Sunflower Seeds, Flax Seeds, Water and Molasses in a bowl, and mix until well incorporated.

– Pour batter into prepared pan, filling 3/4 of the way full. Sprinkle with seeds and bake until knife inserted deep in centre comes out clean – about 1 hour and 40 mins.

* Enjoy toasted & spread with Earth Balance Butter!

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