Seed crackers

Made these at Playcentre with the kids today, with some beetroot hummus. They disappeared pretty quick so I think they were enjoyed by all!

You will need:

1/2 cup of each: 

• Sunflower seeds
• Pumpkin seeds
• Sesame seeds
• Linseeds (flaxseed)

• Salt (scant half a teaspoon) 
• sesame seeds to sprinkle on top
• 1 heaped teaspoon flour (wholemeal, gluten free, buckwheat, tapioca). 
• Blender or food processor

Soak the seeds overnight, soak the linseeds separately to the rest.

Preheat oven to 180c.  Drain the seeds, the linseeds would have 'gelled' overnight and will be slimy and coated in the water (this is what helps to hold the crackers together) just drain off any excess water. 

Put the seeds in the food processor and process until it becomes a light paste but still has some visible chunks of seed. 

Mix in the flour and salt. 

Oil two baking sheets the size of your baking tray. Place half of the mixture on each sheet. Oil two more sheets and place on top of the dough. 

Roll out between the two baking sheets to about 2-4mm thin. Carefully, slowly peel off the top sheet. 

Scour cut marks into the dough so they easily break into squares when they are done. 

Sprinkle with some more salt and sesame seeds. Bake for about 20 mins. 

Sometimes the edges are done first, but the middle isn't crisp yet, if this is the case, break the crackers into squares then put the middle pieces back in to crisp for a further 5 - 10 minutes. 

Let them cool in the baking paper, then try not to eat them all at once! 

3 ingredient pancakes

 

3 ingredient pancakes - how easy and tasty are these!

You will need:

2 eggs

1 banana

1 Tablespoon peanut butter (or any nut butter)

Either mash the banana and add the eggs and peanut butter, stir to combine or whizz the whole lot up in the blender, or with a handheld blender. 

Fry with some coconut oil on low - med heat until bubbles begin to form and pop. Then flip and brown on the other side. 

We enjoy these with coconut yoghurt and berries. 

Chocolate "cream"

 

Saturday morning pancakes! We had nothing creamy to put on top so I whipped up a chocolate 'cream'

You need: 

1 avocado

1/2 banana

2 t raw cacao 

1T maple syrup 

1/4 c coconut milk

Blitz in blender

This is based on an avocado mousse I make for dessert (or breakfast!) and complements the pancakes perfectly where we would usually have whipped coconut cream or coconut yoghurt plus has the added bonus of nourishing avocado. 

You can't taste the avo at all, I use tinned coconut milk for this as its a bit thicker to help add volume and texture. 

Hummus

 

Hummus! It's so easy to make your own. The ones in the supermarket have added sugar, vegetable oils and preservatives. 

You need:

- A blender, food processor or stick blender of some sort. 

- 1 tin of chickpeas (drained and rinsed)

- 1/4 c olive oil

- 1 t salt

- 1/4 c lemon juice

- 1 T garlic (I prefer the garlic cooked - you can pan fry or roast it first)

Optional - 1T tahini, parsley.

Dump all the ingredients together and blend! Add some water if it's too thick until it's the consistency you like. 

Once you have made this as a base you can add different flavours - some of our favs are roasted veges (kumara, pumpkin or carrots) or beetroot, or sundried tomatoes. Or cumin, curry powder, paprika and chilli all add a nice touch too.