Hemp Seed & Almond Meal Crackers

Hemp Seed & Almond Meal Crackers

My husband still buys plain ol' saltine crackers. I don't even try to dissuade him anymore, but once in awhile I'm tempted to. Recently, he bought several pounds of hemp seed and he likes to just eat it by the spoonful, but I wanted to use it in a recipe other than the usual throw-it-in-a-smoothie or on-a-salad (which is great too). Besides, I want wheat-free goodness!

Hemp seed is a superfood—A heart healthy, brain food, high in protein with many health benefits! 

I recently saw a raw Zucchini Hemp Banana Bread that sounded interesting, but I didn't have zucchini or bananas and I was in the mood for crackers and I wanted them quick, baked in the oven, to go with a chicken and wild rice soup I had planned for lunch. I found these Grain-Free Almond Sunny Seed Crackers from which I adapted my recipe. 

Yum! I loved these crispy Hemp Seed Crackers! 

(The soup was perfect too!)

Roll out and score

Baked

Hemp Seed & Almond Meal Crackers

by Kathy's Kitchen

Cook Time: 15 - 20 minutes

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High protein hemp seed crackers, baked to a golden brown.

Ingredients (Approx. 50-60 crackers)

• 1/2 cup hemp seed
• 1 and 1/2 cups almond meal (or flour)
• 2 Tbs. flax seed
• 2 Tbs. sunflower seeds
• 1/2 tsp pink salt
• 2 Tbs. nutritional yeast
• Pure onion and garlic powders
• 2 Tbs. olive oil
• 4 Tbs. cold water

Instructions

• Preheat oven to 325 degrees.
• Mix all ingredients together, adding in olive oil and water last. I did not measure the onion and garlic powders, but sprinkled generously over the batter. Let sit for about 10 minutes.
• Take half the batter and roll into a ball and place on parchment paper that will fit a flat baking (cookie) sheet. Roll thin between two pieces of parchment paper to desired thickness.
• Remove the top parchment paper, place the bottom parchment paper with cracker dough onto your baking pan. Score with a knife to make cracker shapes.
• Bake for 15 - 20 minutes depending on thickness. Watch closely as they can turn very brown in a matter of minutes.
• Break apart, cool, and enjoy!
• Repeat, using the remaining batter to make a second batch of crackers.

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Break apart

Have you experimented with hemp seed? Do you have a favorite hemp seed or cracker recipe?

Linking up with Wellness Weekends 
and Whole Food Fridays

Basic Raw Veggie Snack Cracker (Dehydrated)

Raw Veggie Snack Cracker

(Pictured with Guacamole)

Looking for more alternatives to wheat, I wanted to try and find a new dehydrated raw snack cracker. I did some experimenting, and this recipe is just what I was hoping for! Similar to the Red Hot Snackers recipe but a bit different, and savory, but not hot.

Ingredients:

 2 cups raw sunflower seeds (soaked in water for at least 4 hours)

1 cup almond meal (flour)

3 Tbs. whole flax seed

2 tsp. sea salt

1 large garlic clove, sliced

1 small purple onion, sliced

1/2  large sweet red bell pepper, sliced

1 med. tomato cut up

3 Tbs. fresh parsley cut  

                                           

Drain the sunflower seeds. Mix all ingredients together in a large bowl. Let it stand for about 10 minutes. Place the contents in your food processor and pulse. Continue to process, stopping periodically to push down the sides. When the consistency holds together well, and looks similar to the photo on the left you are ready to fill your dehydrator trays.

Place a few large spoonfuls of the mixture onto a teflex or parchment lined dehydrator tray. Roll thin—about 1/4 inch thick. (Score with a knife to make square shapes either now or when you flip them.) Dehydrate @ 140 degrees for 1 hour (or skip this step and use a lower temperature), then lower temperature to 105 degrees, and dry for approx. 6 hours. Flip onto an unlined tray and remove the teflex sheet. Dry for an additional 4 hours, or until done.

Keeping them refrigerated or frozen will help keep them fresh and crispy.

                                             

 Break Them Apart and  

Get Ready to Munch!

Linking up with Wellness Wednesdays and  Raw Foods Thursdays.

Chia Seed — A Superfood of Choice

Do you need a reason 

to choose wisely and eat healthy? 

I don't. I have plenty of reasons! 

The choices you make today and tomorrow will catch up to you one day and hopefully you'll have a positive outcome.

Is it natural, just because a person is aging, that she has to look forward to disease? No! Many of the diseases we associate with the elderly have no basis for age. In fact, younger and younger folks are subjected to the same diseases once attributed to the elderly. We may not have to go that route—if you make some healthy changes.

If there's a nutrient- and antioxidant-rich, cardiac-healthy, immune-boosting, super-food out there, I want to know about it.

Chia seed has all that and more!

 Cinfully Delicious—

Banana Chia Seed Pudding

Did you know that eating chia seeds will boost your energy and promote weight loss? They are low in calories yet high in fiber, are a complete source of protein, and very rich in omega-3 fatty acids (even more so than flax seeds). They contain calcium, phosphorus, magnesium, manganese, copper, iron,  niacin, and zinc. 

How about these . . .

• Five times the calcium of milk, plus boron which is a trace mineral that helps transfer calcium into your bones?
• Two times the amount of potassium as bananas?
• Three times the reported antioxidant strength of blueberries?
• Three times more iron than spinach?

This sounds terrific, but I'm thinking you'd need to eat an awful lot of seeds in proportion to these foods, yet why not make this healthy choice and add chia seed into your daily intake? It's easy to do!

The Banana Chia Pudding shown above is just one of many ways to use chia seeds. It's tasty and very filling. Kids would really go for this too! There is a variety of uses for chia seed in raw recipes (including smoothies) and you can grind them to add to breads, cookies and baked goods. Use chia seeds for toppings, in sauces and drinks, and more. You can even make Chia Seed Ice Cream.

Cinful Banana Chia Seed Pudding

2 1/2 Tbsp chia seed
1 cup almond milk
1 mashed banana 
2 pitted and chopped Medjool dates (or your choice sweetener to taste)
1 tsp vanilla
1/2 tsp cinnamon (optional)

Soak chia seeds in almond milk and mix well. Let rest in bowl for 10 minutes. Stir well and allow to rest an additional 10 minutes. Mash banana, cut dates, and combine all ingredients together. Blend in a blender until mixed well. Pour into dessert cups and chill to set. Garnish with fresh berries before eating if you desire. This recipe makes two servings.

 Bob's Red Mill Brand That I Used

 Soaking Chia Seeds in Almond Milk

Add Mashed Banana and Chopped Dates

 Blending Chia Pudding Mixture

 It Makes a Double Serving

 Garnish With Fruit

How Does Chia Seed Compare to Flax Seed?

Flax is still a popular choice for many (I love my dehydrated flax seed crackers) and according to Dr.Weil there are advantages to choosing chia seeds:

Chia seed has an "advantage over flax: chia is so rich in antioxidants that the seeds don't deteriorate and can be stored for long periods without becoming rancid. And, unlike flax, they do not have to be ground to make their nutrients available to the body. Another advantage: when added to water and allowed to sit for 30 minutes, chia forms a gel. Researchers suggest that this reaction also takes place in the stomach, slowing the process by which digestive enzymes break down carbohydrates and convert them into sugar."

 Slowing the conversion of carbs into sugar is good news indeed, especially for diabetics and dieters. Natural News reports:

"Chia has been called a dieter's dream food because when added to foods, it bulks them up, displacing calories and fat without diluting the flavor. Thus, someone can eat a typical serving, yet only consume about half the calories they might have eaten . . . "

 Our Frugal Find Today

My husband walked in the door this afternoon claiming he had a special "gift" for me—a whole boxful of lemons—only 19 cents each! Thank you honey.

We enjoy lemon and lime juice year round because we stock up on the best buys and freeze the juice in containers for later use. Below is a refreshing way to drink your lemonade . . .

 Chia Fresca (Lemonade)

Some people describe chia seed as having a nutlike flavor. Really, it doesn't have a taste, but some folks may need to get used to its gel-like quality when it's added to fluids. I used to occasionally buy a berry flavored drink with chia seed at the local Health Food Market. I loved it, but the first taste was strange because it was thick, with seeds floating around in it.

For years, my daily lemon-or-lime drink consists of 2 Tbsp fresh juice added to a tall glass of water with a little stevia to taste. To make Chia Fresca (as known in Mexico and Central America) I mix in 1/2 to 1 tsp chia seeds. You can substitute your own sweetener—I also like it with one Tbs of maple syrup and just a dash of cayenne pepper. 

You could try adding it into other juices as well. From now on I'm going to get a fix of chia seeds daily—they can go in my daily green drink or I'll have Chia Fresco and try it in other recipes! What about you?

Use the following links to find more raw recipes and information about chia seed:

10 benefits of eating chia seeds 
Q & A Library - Dr. Weil  
The Chia 'Cheat Sheet' and Ten Raw Chia Recipes
40 ways to use chia seeds 
Chia Seed Nutrition Facts


Linking up with Healthy Habits Tuesday

 and Wellness Wednesday

Sunny Seed Snackers (Dehydrated)

Sunny Seed Snackers  

This is my stand-by cracker recipe that I like to always keep on hand—especially good with hummus! It is very similar to the Red Hot Snackers recipe. 

My husband loves the spicier version best, but they are great either way. I miss eating wheat and bread and those crunchy snacks that I shouldn't eat much of, so these are a wonderful substitute when I need a healthy snack with some fiber and substance.

Ingredients

• 3 cups raw Sunflower Seeds (soaked for 4 hrs and drained)
• 1 cup Flax Seeds
• 1/3 cup Sesame Seeds 
• 2 cups water
• 2 med. Tomatoes chunked
• 1/2 large Purple Onion chopped
• 1/2 large red bell pepper chopped
• 1 tsp onion powder
• 1/2 teaspoon Red Pepper Flakes (or to taste)
• 2 teaspoons ground Cumin
• 2 teaspoons Celtic Sea Salt 
• 2 teaspoons dried (or fresh) parsley

Directions: Combine the Sunflower Seeds and Sesame Seeds with water and soak for 4 hours. Drain. Then add 1 cup Flax Seeds and 2 cups pure water to the Sunflower Seed mixture. Let stand for 1 hour. DO NOT DRAIN. 

Processing the Mixture

 Mix with remaining ingredients, then process in a food processor (process half and then add the other half). Pour about 1/5 of mixture onto a Teflex lined dehydrator tray and spread thin with a rubber tipped spatula. Score with a knife into squares now or after they have been turned.  

 

Scored Snackers Ready to Eat

 Dehydrate till dry and crispy at 105 degrees for 6-7 hrs. and then turn them over onto the regular mesh sheets to finish drying for another 6-7 hrs. Drying time depends on the thickness. This recipe makes five full dehydrator trays full. 

Note: You could bake these in the oven, but you'd not be getting the full nutritional benefit from this recipe.

A little tasty crunch to go with my salad.

Crunch them on top of a salad, top with creamy dip, or eat plain.

I put them in freezer bags and freeze, or store in the fridge to keep them fresh and crispy.

 

Linking up with Wheat-Free Wednesday

 

Munchies . . . so GOOD for you!

Red Hot Snacker Crackers and Spinach Dip

I've experimented with a number of dehydrated seed/nut crackers but was not satisfied with the crispness or taste. Then I found these zippy, crunchy, satisfying snackers that go great with your favorite dips or eat them plain. My husband loves these and so do I.

Red Hot Snackers a recipe from Hallelujah Acres

Ingredients

• 3 cups Sunflower Seeds (soaked for 4 hrs and drained)
• 1 cup Flax Seeds
• 2 large Tomatoes chunked
• 1/2 cup Sweet Onion
• 2 teaspoons Chili Pepper flakes (or to taste)
• 2 teaspoons Cumin (or to taste)
• 2 teaspoons Celtic Sea Salt (or to taste)

Directions: Add 1 cup flax seeds and 2 cups water to sunflower seeds. Let stand for 1 hour. DO NOT DRAIN. Mix with remaining ingredients, then process in a food processor ( process half and then add the other half). Pour about 1/6 of mixture onto teflex dehydrator tray and spread thin with a spatula. Dehydrate till dry. 

This recipe made five full dehydrator trays full for me. If you don't like spicy, go easy on the pepper flakes. I went easy—they were still spicy and perfect. I dehydrated at 105 degrees for 7 hrs. and then turned over them onto regular mesh sheets to finish drying for another 7 hrs. Drying time depends on the thickness.

Raw Spinach Dip

 
This recipe comes from Everyday Wholesome Eating in the Raw which is in my top favorites of raw food recipe books. We made this in the Cookin' in the Raw class and everyone loved it, so I made it myself at home. It makes a huge amount, and since I was the main one eating it at home (with my red hot snackers) next time I will halve the recipe. Also, it calls for dill weed but I substituted fresh basil. It was my first time using avocado for anything!

Ingredients:

3/4 c. sunflower seeds, 1 tomato, 1 avocado, 1/2 c. water, juice of 1 lemon, 1/4 c. fresh parsley, 1 T Tahini, 2 tsp. onion powder, 1/2 tsp. mustard powder, 1/2 tsp sea salt, 3 T olive oil, 1/2 tsp dill weed (or your herb choice), pinch cayenne (I used pepper flakes), 1 bunch spinach, 2 T dried onion (optional)

Directions:

1. Presoak sunflower seeds for at least 6 hours.
2. Process seeds with the rest of ingredients except spinach, in BLENDER. Spinach can be chopped then added toward the end for a finer blend. Use a high powered blender as it is thick.

Variation: Add grated carrot, chopped pepper, celery and sweet onion.

Buckwheatie Bars

We made these in the Cookin' in the Raw class too. Everyone loved them—well, what's not to love? Here is the Buckwheatie Bars recipe on the web so I'm not repeating it here. I would like to experiment and use other grains or oats. It's a process to soak and then dehydrate the buckwheat ahead of time, but it's doable if you plan ahead. I had some very old buckwheat I dug out of the freezer but had no luck with the soaking and sprouting so I didn't use it. The red things in the bars above are goji berries (see pic at top left of my blog as well). You can add whatever you want to this recipe (same with the hedgehog balls below). Delicious!
 

Raw Cashew Fudge

I made these for a pot luck and several people asked for my recipe. Don't expect the sugary taste of Grandma's Christmas fudge, but these are a healthy decadent treat (don't eat too many). I formed some in rounds, then added walnuts to the remaining mixture and formed mini squares for the rest. Refrigerate immediately at least one hour. I keep a batch in the freezer to grab one when desired or when company comes. They thaw pretty quick.

Here is where I found this recipe. (The photo at the website is not correct—I have no idea what they have pictured there.) I added in some coconut to my recipe. Yum! I'm making another batch tonight.

Ingredients:

• 2 cups raw cashews (soaked and drained)
• 1/3 cup carob or cocoa powder (I added some raw cacao nibs to carob powder in the ones pictured)
• a pinch of salt
• 1/4 cup coconut oil
• 1/2 cup honey or agave 
• 1 to 2 teaspoons vanilla
• 1/4 cup coconut (optional)

Directions: Grind first three ingredients together in a food processor until fine. Add wet ingredients to dry (adding in the coconut) and blend until a dough ball forms. Roll into balls or spread in a pan and refrigerate until very firm.

Here's another recipe that uses a cashew butter base with raw cacao nibs.

 Smiling Benjamin, my kitchen helper who moved away (brother Jeremie on the left)

Hedgehog Balls

Another wonderful, sweet, and healthy treat recipe from Hallelujah Acres, and similar to the above recipe. I've made these for a few years now, sometimes substituting ingredients (dried fruit, nuts, seeds) for what I had on hand. They always turned out great. My son Benjamin raved about these and used to make them (too bad he moved over an hour away—sniff).

Ingredients

• 1 cup pitted dates (soak for 30 min. and drain)
• 1 cup organic raisins
• 1 cup raw almonds (soaked and drained)
• 2 cups rolled oats
• 1 cup shredded coconut
• 2 Tbsp raw carob (or unsweetened chocolate powder)
• 2 tsp vanilla extract
• 1/2 tsp peppermint extract (optional)
• 2 Tbsp raw honey

Directions

1. Place dates and raisins in food processor and blend into small pieces.
2. Add the almonds, oats, coconut, and carob powder.
3. Blend until the mixture resembles bread crumbs.
4. Add the extracts and honey.
5. Stop the machine, and check if the texture is correct by taking a small amount into the palm of your hand and roll into a ball. If the mixture does not bind, add extra honey or some apple juice.

Why soak your nuts and seeds?

If you read enough raw food recipes you'll see that often the nuts/seeds are soaked first. There's a good reason for this. Here is an explanation according to Raw Food Living:

The Benefits of Soaking Nuts and Seeds

• Enzyme inhibitors get neutralized.
• The amount of vitamins your body can absorb increases.
• Gluten breaks down so digestion is much easier.
• Phytic acid, which inhibits the absorption of vital minerals, is reduced.

There is a more detailed explanation at the Raw Food Living site if you are interested, including a lengthy Soaking and Sprouting Times Chart.

Quote to ponder: 

"Everyone should consider his body as a priceless gift from one whom he loves above all, a marvelous work of art, of indestructible beauty, and mastery beyond human conception, and so delicate that a word, a breath, a look, nay a thought, may injure it.

—Nikola Tesla, 1900