I’ve been dying to try making seed crackers for ages and I came across a recipe in a new cookbook James bought me called (don’t laugh) The Book of Kale. The recipe calls for about fifteen ingredients, and I happened to have almost all of them, so I figured I’d give it a try. I also needed to adapt it to make it vegan. They turned out very well indeed!
Here’s the adapted recipe:
Rosemary, Kale, and Blueberry Seed Crackers
Lightly coat in oil (about a tsp. for the whole batch)
- 4 cups kale
And bake at 250 degrees for 10 minutes.
- 1/2 cup almond milk
- 1.5 tsp. apple cider vinegar
Let sit for a few minutes until it curdles.
Whisk together over low heat until well blended:
- almond milk and vinegar (above)
- 2 TBS molasses
Take off heat and set aside.
Next, pulse the following dry ingredients in a food processor to a fine grain:
1/4 cup each of…
- flax seeds
- sesame seeds
- chia seeds (or poppy seeds–the original recipe calls for poppy seeds)
- dried blueberries (or any dried berry–the original recipe calls for dried cranberries)
1/8 cup each of….
- sunflower seeds
- pumpkin seeds (hulled)
Add to the mix:
- the kale
- 1 sprig of fresh rosemary
- 1 tsp. salt
- 1 tsp. baking soda
- 2 TBS brown sugar
- 1/2 cup quinoa flour (you can use any flour, but I used quinoa because…quinoa is a seed!)
Slowly add the molasses/almond milk mixture until you get a loose dough.
Transfer to a baking sheet lined with parchment paper; top with another piece of parchment paper, and roll out to 1/8th of an inch thick. Score the top with a pizza slicer, so when it’s cooked, it will break apart more easily:
The dough will look like this:
Bake at 250 for an hour, then remove the upper parchment paper and let sit in the oven for eight hours (according to the original instructions). I removed the dough, cut it into crackers and placed it in the dehydrator at 115 degrees for 2 hrs.
The result is much more of a seed cracker than a Rainforest Crisp, but they are quite tasty…they just taste a little too healthy.
Second Day Update: As it turns out, these seed crackers are the bomb diggity. I didn’t really taste them properly yesterday because I wanted them to dry out a bit more. Today, I had a little snack of seed crackers topped with hummus and kalamata olives as well as savoury cashew cream and kale chips. I am MOST DEF (as James always says–the man has watched The Wire far too many times) going to make these delicious little crackers again:
As embarrassing as this is, I “paired” it with a cup of Kitchen-Scrap Broth, which is strangely delicious and satisfying (particularly strange, since it’s made from garbage!!!).
Anyway, back in the time travel machine to yesterday….
I also made some very good kale chips in the dehydrator with just a bit of oil, smoked paprika and salt:
The texture was perfect!! Most success I’ve had with the kale chips!
I also adapted a recipe for a very well-rated pizza sauce (called “Exquisite Pizza Sauce”–it has 1796 reviews, and it’s 4.5 stars) to make it totally vegan–the original contained anchovy paste and honey:
Exquisite Vegan Pizza Sauce
- 12 ounces tomato paste
- 12 fluid ounces warm water
- 6 TBS nutritional yeast
- 1.5 TBS minced garlic
- 2 TBS maple syrup
- 2 tsp miso paste
- 1 tsp BTB vegetable paste
- 1/2 an onion
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried marjoram
- 1/2 teaspoon dried basil
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon dried red pepper flakes
Blend in a food processor and let sit for at least thirty minutes before spreading on pizza!
It’s very good–my new favourite!!
Aaaaand we’re re-watching season one of Game of Thrones, so the song of the day is, of course, Sigor Ros’s “The Rains of Castamere”: