Black Lentil Crackers ~. Gliuten Free

Black Lentil Crackers  ~  Gluten Free

These crackers are gluten free.  The dough made without wheat flour is super crisp and full of texture.  Chia seeds and their gel producing quality produce the dough.  To make them studier for dipping, rice flour is added.  The flavor as is tastes great but, za'tar, cumin, oregano, or smoked paprika can be added.

Ingredients:

1 cup rice flour

1/4 cup chickpea flour

1/2 cup black lentils, soaked overnight and drained

1/2 cup sunflower seeds

1/4 cup chia seeds

1/4 cup sesame seeds

2 teaspoons kosher salt

1 teaspoon fresh rosemary

2 tablespoons EVOO

Boiling water

Directions:

In a medium bowl mix the rice flour and the chickpea flour, black lentils, sunflower seeds,  chia seeds, salt, fresh rosemary, and EVOO.  

Pour 1 cup of boiling water over mixture and stir to thoroughly mix.  Allow to stand for 10 minutes.  Cover and refrigerate for at least 1 hour.

Preheat oven at 350*F with rack set in lower 3rd of oven.  

Scoop the dough onto a standard sheet of parchment paper, 12" x 17".  Place another sheet 12" x 17" on top and roll out the dough.  If the dough comes out of the sheets, pinch it off and place it back in where needed.

Peel off the top layer of parchment paper and transfer the dough still on the bottom sheet of parchment paper to a cookie sheet with sides.  Bake on the lower third rack of the oven until it feels dry to the touch and lightly browns, about 1 hour.

Remove from oven and turn over on baking sheet: peel the paper.  Return it to the oven to brown the other side, about 15 minutes.  Remove to a cooling rack and let cool.  It should crisp up as it cools.

Break it up in large pieces and serve immediately or store in airtight container at room temperature for up to 1 week.

NOTE:  I made the chickpea flour and the rice flour in my Vita Mix.   The garbanzo flour was about a 2 to 1 when ground.  The rice was about 1 1/4 to 1  When ground fine, strain through a fine sieve and place in a sealed container until ready to use.

 

Brotchen ~ Cherished German Rolls

Brotchen 

Cherished German Rolls

Start your day the German way — with freshly baked crusty bread rolls. Brötchen are the ultimate treat: crispy and crunchy on the outside, soft and fluffy on the inside — just like the ones from a traditional German bakery.  They’re a true German staple, often hard to find abroad — but now, you can make them yourself!
Ingredients:
2 teaspoon instant yeast
2 teaspoon honey
350 ml water. (1 1/4 cups)
500 g all-purpose flour 
1 ½ teaspoon salt
Optional Toppings
2 tablespoon poppy seeds
2 tablespoon sesame seeds
2 tablespoon sunflower seeds

Directions:
Prepare the bread/roll dough: Add the honey to lukewarm water and stir until fully dissolved. Then add the yeast and let it sit for about 10 minutes. In a large bowl, combine the flour and salt. Pour in the yeast mixture and stir with a wooden spoon until a thick, sticky dough forms. Place the dough in a lightly oiled container, and leave it to rest in the fridge 8-12 hours.

Shape the Breadrolls The next morning, preheat your oven. For best results, use a pizza stone, but a standard baking sheet will work too. Carefully turn the container upside down and let the dough gently slide out. Use a knife or dough scraper to divide the dough into 6–8 equal portions. Shape each roll by folding the corners into the center to form a round shape. Optional: If you'd like to add seeds (e.g., sesame, poppy, or sunflower), pour some onto a plate. Brush the top of each roll lightly with water using a pastry brush, then dip the damp surface into the seeds.

Bake the rolls until crusty: Place the rolls seam-side down on a parchment-lined baking sheet or pizza stone. Before baking, place an oven-safe bowl filled with water on the bottom rack of your oven. The steam will help create a beautiful, crusty exterior on the rolls. Bake for 20–25 minutes, or until the rolls are golden brown and sound hollow when tapped on the bottom.

Carrot Top Pesto

 

Carrot Top Pesto

One reward of earth to table learning is discovering that some things usually tossed aside and wasted can be a delicious source of nutrition and taste. An example is this pesto you can spread on crostinis, use as a dip or drizzle over your favorite noodles or roast.

Makes 6-8 Servings
Ingredients:
2 cups carrot tops
¼ cup fresh parmesan cheese, plus more for garnish
¼ cup sunflower seeds
2 tablespoons olive oil
1 clove garlic
Salt and pepper to taste

Directions:
Wash and chop carrot tops. Place all ingredients in a food processor 

and pulse until desired consistency. Spread on crostini and garnish 

with additional shredded parmesan cheese.

Note:  Over pulsing creates a compact mixture.

Paleo Granola

                                 Paleo Granola

Ingredients:

1 cup coconut chips
!/2 cup unsweetened Grated coconut
1/3 cup cacao nibs
1/3 cup honey
1/3 cup extra virgin coconut oil
1 teaspoon ground cake spices w/ pinch black pepper
1 teaspoon ground cinnamon
1/2 teaspoon sea salt
Zest of an organic lemon

1 pound and 2 ounces mixed:  hazelnuts, sesame seeds, sunflower seeds, hemp, pecans, walnuts, pumpkin seeds, cashews

Directions:

Preheat oven to 320*F.  Line a rimmed baking sheet with parchment paper or silicone baking mat.

Place the nuts in the bowl of a food processor or blender, and process using short pulses until roughly chopped, stirring every few pulses, for even chopping.  The goal is to have bigger and smaller bits.  Pour into a mixing bowl.

Add the remaining ingredients and stir vigorously until well combined.  Pay particular attention to the honey and coconut oil: they will tend to remain as individual wads, and you need to coax them into mingling with the other ingredients.

Pour out onto the prepared baking sheet and spread out evenly.

Bake for 25 to 30 minutes, stirring every ten minutes, until golden brown.

Let the granola cool completely on the sheet -- it will crisp as it cools -- then transfer to an airtight container.  It will keep for 3 weeks at cool room temperature or a couple of months in the refrigerator.

German White Bean And Pea Salad With Prosciutto And Smoked Cheese

German White Bean & Pea Salad 

With Prosciutto And Smoked Cheese

This salad is nutritious, colorful, chocked full of nutrition. 

Ingredients:
1 can white beans drained and rinsed.
1 cup cooked peas
1/2 cup German red cabbage from a jar
1 small Granny Smith apple cored and sliced thinly
4 ounces cubed Bavarian rauchkäse about 3/4 cup, a smoked semi-soft cheese
4 slices German proscuitto sliced into thin strips
1/4 cup salted sunflower seeds
For the Marjoram Vinaigrette:
3 tbsp extra virgin olive oil
1 tbsp white wine vinegar
1 tsp minced fresh marjoram
1 tsp German hot mustard
1/2 tsp German honey
sea salt and freshly ground pepper to taste
lettuce leaves optional

Instructions:
Place all ingredients except vinaigrette in a large bowl. Add vinaigrette and toss gently. Serve alone, or spooned over lettuce leaves if desired.

For the Marjoram Vinaigrette:

Whisk together all ingredients in a small bowl until mixture is smooth and emulsified.

Chocolate and Cherry Granola

Chocolate and Cherry Granola

Today the blog reaches the mark of 173,002 (all time) visitors!

A bowl full of this chocolate-y morning treat is sure to provide you with a healthy dose of antioxidants. Serve the granola with milk

Ingredients
3 1/2 cups (312g) old-fashioned rolled oats
1/4 cup (28g) stabilized wheat germ
2 tablespoons (11g) unsweetened cocoa, Dutch-process or natural
1 cup (99g) almonds, sliced
1/2 cup (71g) sunflower seeds, raw or toasted
1/4 cup (50g) vegetable oil
1/4 teaspoon salt
1/2 cup (170g) honey
1/2 teaspoon almond extract, optional*
1 cup (170g) semisweet chocolate chips
1 1/4 cups (142g) dried cherries
*Optional Instant Coffee
*Substitute 1/4 to 1/8 teaspoon almond oil, to taste. 

Directions:
Preheat the oven to 250°F. Lightly grease a baking sheet, or line it with parchment.

In a large bowl, combine the oats, wheat germ, cocoa, almonds, and sunflower seeds. Mix well.

In a separate bowl, whisk together the oil, salt, and honey. Pour over the dry mixture in the bowl, stirring and tossing until everything is very well combined.

Spread the granola on the prepared baking sheet. Bake the granola for 90 minutes, stirring the mixture with a heatproof spatula or spoon every 15 minutes or so.

Remove the granola from the oven once it's darkened slightly. Allow it to rest until it's cooled a bit, but is still warm to the touch.

Transfer the granola to a large bowl, and mix in the chocolate chunks or chips. Allow the granola to sit for another 10 minutes, then toss again — the chocolate will have melted slightly and will produce an even coating on the granola.

When the granola has cooled completely, mix in the cherries.

Store the granola in a tightly closed container at room temperature for several weeks.

Candle Cafe Granola

"Candle Cafe" Granola

This is a tweaked recipe of the original Candle Cafe granola recipe.  
Ingredients:
1 1/2 cup steel cut oats
2 c. rolled oats
1 cup slivered almonds
1 1/2 cup chopped pecans
1 1/2 cups walnuts
1/2 cup raw pepita seeds  (pumpkin)
1/2 cup raw sunflower seeds
2/3 cup maple syrup
1/3 cup melted coconut oil
2 tablespoons pure vanilla extract
1 teaspoon of sea salt

1 cup dried fruit, cherries or raisins or
1 cup shredded unsweetened coconut


Directions:

Preheat oven to 350 degrees F

Line a large baking sheet with parchment paper

Combine the steel cut oats, rolled oats, almonds, pecans, walnuts, pepitas, sunflower seeds, maple syrup, coconut oil, vanilla, and salt.  Mix until COMPLETELY coated. 

Spread out on a baking sheet and bake for 20 minutes, until golden, but pull out the baking pan at about 10 minutes and stir to ensure even baking. 

Remove from the oven, leave granola on the baking sheet and let cool completely.

Transfer to a bowl and mix in the shredded coconut and dried cherries or fruit of choice.

Store in an air-tight container for up to one month.

Everything Seeded, Life-Changing Bread

Everything Seeded, Life-Changing Bread
Prep Time: 10 minutes

Cook Time: 1 hour

Total Time: 1 hour, 10 minutes

Category: keto, bread, breakfast

Yield: 24 slices

MACROS: 2 grams net carbs, 6 grams fat, 8 grams fiber, 7 grams protein

Ingredients:

1 1/2 cups raw pumpkin seeds (divided)
1 cup raw sunflower seeds
1/2 cup flax seeds
1/2 cup chia seeds
1/4 cup psyllium husk powder
Combine the above ingredients.
4 tbsp everything but the bagel seasoning
1/2 tsp fine grain salt
1 tsp maple syrup
4 tbsp coconut oil (melted)
1 tbsp apple cider vinegar
1 1/2 cups warm filtered water
Combine these ingredients together.

Directions:
Preheat your oven to 350°F and line a 1 pound loaf pan with parchment paper and set it aside.

Pulse 1 cup of raw pumpkin seeds in your food processor or blender until nicely ground into flour of medium-coarse consistency.

In a large mixing bowl combine the pumpkin seed flour with the remaining pumpkin seeds, sunflower seeds, flax seeds, chia seeds, and psyllium husks.

Add to the warm water, the bagel seasoning, salt, sweetener, the melted coconut oil, and apple cider vinegar.  Stir with a spatula until the mixture is well-combined and thick. Use the spatula to press and pack the batter into the loaf pan, evening the top until it is nice and smooth.

Bake the loaf for 45 minutes, then take the loaf out of the oven and flip the bread onto a baking sheet so the top is facing down. Remove the loaf pan and return the now upside down loaf to the oven to bake for the remaining 15 minutes.

Once the bread is done baking, allow it to cool completely and then slice into 24 pieces (each slice will be approximately 1/4" thick.

For optimal eating enjoyment, serve slices very well toasted and topped with cream cheese and avocado (or any topping of your choice).

Store bread in a reusable bag in the freezer.

Notes

*everything but the bagel seasoning is available at Trader Joe's and Costco stores and also on Amazon (to make it yourself, check out this recipe)

Pumpkin Seed And Sea Salt Flower Loaf

Pumpkin Seed And Sea Salt Flower Loaf

Ingredients:

Yield: 7 large rolls/buns

1 cup plus 2 tablespoons white bread flour

1 1/2 teaspoon yeast

1 teaspoon salt

2 tablespoons olive oil, plus extra for drizzling

handful of pumpkin or sunflower seeds

1 3/8 cup of warm water

Knob of butter for greasing baking dish

Directions:

In a large mixing bowl place the flour, and on one side place the salt and on the other side the salt.  Make a well in the center and for the water and olive oil.  Mix well with a spoon.  

Remove dough to a work surface and knead for 10 minutes or until smooth and elastic, adding half of the thyme at the last minute.  

Allow the dough to rise in a lightly greased covered container until doubled in size.  Preheat the oven to 425F*.  Grease the bread form with butter.  Divide the dough into 7 equal pieces.  Place 1 piece in each petal of the Mason Cash baking dish.

Allow the dough to rise a second time.  The segment should now be touching each other.  

With a pastry brush gently coat the central bun with water and gently press in the seeds.  Sprinkle sea salt on the petals on the oval petals.  Drizzle on some olive oil and place in the oven for 15 to 20 minutes or until the bread sounds hollow when tapped.

Swedish Seed Crackers

Swedish Seed Crackers

1/2 cup raw pumpkin seeds

1/2 cup raw sunflower seeds

1/2 cup white sesame seeds

1/2 cup flax seeds

1 cup rice flour

1/4 cup olive oil

1 cup boiling water

1 teaspoon salt, more or less

Directions:

Preheat oven to 350 degrees.

Line a 12 x 16 baking sheet with parchment paper.

Add rice flour in a bowl and add olive oil and boiling water, stir to well mixed.  Add seeds and mix thoroughly.

Press mixture into the baking sheet and salt lightly.

Bake 55 to 60 minutes or until golden brown.  When cool cut into serving pieces.

Nut And Seed Butter

Nut and Seed Butter

Yield:  3 cups

Ingredients:

2 cups raw almonds, toasted

1 cup toasted unsalted sunflower seeds

1/4 cup macadamia oil

1/2 teaspoon salt

-------

1/2 cup pumpkin seeds

1/2 cup walnuts

1/4 chia seeds

2 tablespoons flaxseed meal

Directions:

Preheat oven to 350 degrees.

Place 2 cups almonds in a single layer on a baking sheet.  Place the almonds in the oven and toast them for 15 minutes, moving them around a few times.

Allow the almonds to cool until they can be safely handled with bare hands, then transfer them to the bowl of you food processor, then add the sunflower seeds and the macadamia nuts, as well as the macadamia oil and salt.

Process for a total of 10 to 15 minutes, stopping to scrape the sides from time to time, until the butter becomes very smooth and creamy and fairly runny in consistency. 

Add the pumpkin seeds and walnuts and process until the nuts are reduced to tiny pieces.

Add the chis seeds and flax seed meal and resume processing until just incorporated.

Transfer to clean air tight glass jar and keep in a cool dry place for up to a few months.

Sunflower Seed Butter

Sunflower Seed Butter

This is an excellent substitute for those with a nut allergy.  Taste is very much like Almond Butter

Ingredients:

3 cups raw hulled sunflower seeds

1/4 cup coconut sugar

2 tablespoons virgin coconut oil, softened

Pinch of fine sea salt

1/2 teaspoon ground cinnamon

1 teaspoon pure vanilla extract

1 vanilla bean scraped OR 1/4 teaspoon 

   vanilla powder

Directions:

Preheat the oven to 325*F.  Line a large baking sheet with parchment paper and spread the seeds in an even layer.  Roast 9 to 12 minutes, until some of the seeds are lightly golden.  Let cool a few minutes before using.

In a high speed blender, grind the sugar into a powder.  Leave the lid on and set aside so the dust can settle.

Spoon the seeds into a heavy-duty food processor.  When you have the last 1/2 left lift the parchment and funnel the seeds into the food processor.

Process the seeds for a few minutes, stopping to scrape the sides down the bowl every minute.  They will look powdery and dry at this point.  Keep your feed tube open for steam to escape.

Add the coconut oil and process a couple minutes more.  The butter will clump together into a large ball and start rattling around the bowl for a bit.  The ball will eventually break down into butter again.  Stop to scrape down the bowl as needed.

Add in the ground sugar, salt, and cinnamon.  Process for a few minutes more, until smooth.  With the motor running, slowly stream in the vanilla extract.  Add the vanilla bean seeds, if using.  You can add a touch more oil if you need more to thin out the butter (but do NOT add water or liquid sweetener.)  I process 9 to 12 minutes but timing will vary based on your food processor and texture preference.

Sunflower Cheese ~ Vegan

Vegan Sunflower Cheese Recipe

• Total time: 15m
• Yield: 6″ cheese block
• Calories: 80 cal per 1/10th serving

Ingredients

1 cup / 140 g Sunflower seeds
1 Lime, juiced
3 tbsp Nutritional yeast
1 clove Garlic
1 slice of Onion
½ tsp Turmeric
¼ tsp Cayenne pepper
2 tbsp Miso, white is best but don’t worry if you only have brown
1 tbsp Agar agar powder, a veggie alternative to gelatin
1½ cups / 360ml water

How to Make

1. Soak the sunflower seeds in water for at least 10 mins, overnight is best if you have the time.
2. In a pan mix together the agar agar with some water until dissolved. Then mix in 1 cup / 240 ml of water.
3. Bring the agar agar mixture to a boil and simmer for 5 mins stirring constantly to prevent any sticking at the bottom.
4. Take the pan off the heat and allow to cool for 5-10 mins and continue with the recipe.
5. Drain and rinse the sunflower seeds.
6. Place everything in a blender, apart from the agar agar mixture, with half a cup / 120 ml of water and blend until smooth.
7. Whisk together the sunflower seed mixture and the agar agar until it’s all combined.
8. Pour into a dish, about 6″ in diameter, and then place in the fridge for an hour to set.
9. You may want to oil your dish, but I tend to use a shiny ceramic dish and the cheese comes out easy enough without any oil.
10. Take out of the dish once set and enjoy this vegan cheese in place of normal cheese. It will last a few days in the fridge.