Convenience foods or snacking options are often the hardest items to think of when making changes towards a real food diet. Most processed foods such as crackers, dips and pretzels all contain gluten, added preservatives, sugar and vegetable oils. Often they’re also made with highly refined grains. So, even if they’re gluten free they’ll still spike your blood sugar levels.
This week we’ve put together a recipe to satisfy your cravings for all things crunchy and all things dip related. These seed crackers are grain free, sugar free, dairy free and are incredibly versatile. Paired with this delicious avocado, pea and mint pistou you’ve got a delicious snack that will balance your blood sugar levels.
This recipe takes a bit of prep time to soak your seeds but it’s hands off time and the end result is worth it. They also keep for 1-2 weeks in an airtight container so double or triple the recipe and make a big batch.
The recipe is incredibly versatile and any seeds spices or herbs can be used.
Ingredients - makes one baking tray full of crackers.
⅔ cup of whole flaxseeds. Golden or brown are fine
⅔ cup of mixed seeds (we used sunflower, pumpkin and sesame)
¾ cup of ground almonds
½ tsp ground cumin
½ tsp smoked paprika
¼ tsp chilli flakes
½ tsp himalayan rock salt
Put the flax seeds in a medium sized mixing bowl cover with 1.5 cups of water and allow to soak for at least 4 hours, preferably overnight. The linseeds with expand, absorbing all the water and will form a gel to stick together. This is what binds your cracker mixture. Keep an eye on the linseeds and add more water if necessary if the top layer becomes too dry. In a separate bowl soak the mixed seeds with water.
After the four hours drain the liquid off the mixed seeds and add the seeds to the flaxseed mixture.
Line a baking tray with baking paper and heat the oven to 160 degrees celsius.
Transfer the seed mixture to the food processor and process for 2 minutes until combined but still chunky.
Returning the mixture to your mixing bowl combine with the remaining ingredients. Spoon the mixture onto your prepared baking tray and smooth with the back of a spoon until the cracker mixture is one thin layer.
Place in the oven for 30 minutes.
Remove from the oven and cut into cracker sized pieces. Flip the crackers over and return to the oven for another 20 minutes.
The crackers should be crunchy but not too brittle.
Allow to cool before transferring to an airtight container.
Avocado, Pea and Mint Pistou
Pistou is a fancy french word for a pesto-like spread without nuts. This dip is delicious and can last in the fridge for three days. If you don’t finish it in this time, you can freeze the mixture in an ice cube tray before transferring to a snap lock bag. Once defrosted the pistou is as good as new.
Ingredients - Makes 2 cups
3 small avocados or 2 medium/large
1 spring onion
1 cup of frozen peas
1 handful of mint
1 handful of coriander
2 cloves of garlic
2 Tbsp capers (optional)
2 Tbsp extra virgin olive oil
Juice of one lemon
1 Tbsp apple cider vinegar.
Place all of the ingredients in a food processor and process for two minutes until combined but still slightly chunky. You may need to stop, scrape down the sides and blend again.
Season with salt and pepper to taste.
Store in the fridge for up to 3 days.
BACK TO TOP