BRAD     |     EMILLIE

Thursday, April 10, 2014

It's all happening at the zoo

Spring is here! Our time is spent warming up in the sunshine as we rediscover the wonders of James bay.

How could we possibly stay indoors? The ocean is demanding that we search for sea glass and build driftwood castles. The garden is pleading to be planted. The playgrounds need children to make them feel validated. And the baby goats at the petting zoo are bored without children to race around with.

So I am going to jump right to a recipe, and accept the calls of the sun that is already warming up my deck.

Simple Seedy Crackers
This is a variation on the popular raw food crackers.  Only these crackers aren't raw... giving them a satisfying crunchiness.  While these aren't difficult to make they do take time.

Place 1 1/4 cup flax seeds, 2 tbsp chia seeds and 1/2 cup ground flax seed in a bowl with 3.5 cups of water. In a second bowl place 1/2 cup sunflower seeds and 1/4 cup pumpkin seeds, and cover with water.  Allow both bowls to soak for at least 6 hours.
Drain the water off of the pumpkin and sunflower seeds and add them to the flax seed mix. (The flax seed mix will be a goo-y mass that forms the base of the crackers).  Stir in 1 tbsp honey, 1 tbsp soya sauce, 1 tsp salt and any other seasoning you desire.  We added 2 tbsp of mixed herbs (rosemary, thyme and oregano).  Diced garlic would be nice too.  Or if you aren't sulfite free... you could use powdered garlic and onion.
Then line two cookie sheets with parchment paper (wax paper won't work) and spread the mass of seeds as thinly as possible.  Bake at 250 for around 1 hour, then leave to set in the warmed oven until firm (it could take longer depending on your oven).  Break it up into cracker sized pieces and enjoy!

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