Mixed seed crackers

Adapted from Super Food for Super Children

2 cups (500ml) water

3 tablespoons psyllium husks

200g pumpkin and or sunflower seeds

180g mix of white/black sesame seeds and linseeds aim for at least 80g linseeds for the gluey texture

1 teaspoon paprika

1/2 teaspoon ground cumin 

1/2- 1 teaspoon salt to taste

A little coconut oil

⁠Preheat the oven to 150°C.

In a bowl, mix together the water and psyllium. Leave it to stand for about to minutes, until it thickens.

In a separate bowl, mix together the other ingredients.

Combine the gloopy psyllium water with the seed mixture and combine well.

Line a large or two smaller baking tray with greaseproof paper and rub paper with a little coconut oil.

Spoon the mixture onto the paper, spreading to about half a cm thick

Bake for about I hour, until the crackers are crispy. 

Check every 20-30 minutes when they are solid remove greaseproof paper and let crisp up in the oven a little longer.

2 mashed bananas

2 eggs

1 cup kefir

1/4 cup olive oil

1/4 cup ground flax seeds

1 cup buckwheat flour

1/2 cup self raising gluten free flour

1 tbsp baking powder

Mash banana and add eggs kefir and oil, stir well. Add in flax, both flours and baking powder. Grease waffle maker with butter or coconut oil and cook as waffle maker instructions suggest.

150g buckwheat flour (I used Doves Farm) 

2tbsp gram flour (Doves Farm again) 

1tsp baking powder 

200ml milk/ nut milk or kefir

150-200ml water to make a loose batter 

Coconut oil for frying  

Whisk all ingredients together adding liquids bit by bit to whisk away lumps.   Pour ladleful into hot oil turn when golden brown.   Serve suggestions: yogurt or coconut yogurt, banana and or berries and cinnamon. 

 Adapted from River Cottage Light and Easy by Hugh Fearnley-Whittingstall

Makes 4 large scones or 8 small scones

 100g ground almonds

100g buckwheat flour plus extra to dust

100g white rice flour or Doves Farm gluten free plain flour

2 teaspoons baking powder

¼ teaspoon fine salt

100ml unsweetened almond milk or oat milk

1 large egg or ‘flax egg’ 1 tbsp ground flax seeds and 2.5tbsp water

 Preheat the oven at 200 degrees centigrade or gas mark 6. Line a baking tray with baking parchment

In a bowl, combine the ground almonds, flours, baking powder and salt.

In a jug beat the almond milk, egg and 100ml of water. Pour this into the dry ingredients and mix.

Scrape the dough out onto a well-floured surface and sprinkle with more flour. Pat it into a round, 13-14cm in diameter and 3-4cm high. Cut into quarters or eighths and carefully transfer each piece to a baking tray. Bake for 30 minutes until risen and lightly golden.

Transfer onto a wire rack and leave to cool completely. Slice in half and trickle with oil extra virgin hempseed, olive oil or spread with butter to serve. Serve with soup, hummus or pate or anytime instead of bread. 

Adapted from Oh She Glows by Angela Liddon 

1/3 cup (75ml) sun dried tomatoes (dry, not from a jar in oil)

1 ½ (375ml) boiling water

1 cup (250ml) raw hulled sunflower seeds 

1 cup (250ml) gluten free oats or buckwheat flakes

¼ cup (60ml) hemp hearts

¼ cup (60ml) pumpkin seeds

¼ cup (60ml) white sesame seeds

2 tablespoons (30ml) black sesame seeds or more of the white ones if you wish

2 tablespoons (30ml) whole chia seeds

3 tablespoons (45ml) ground chia seeds

1 ¼ teaspoons of garlic powder

1 large clove of garlic grated, crushed or thinly sliced

2 teaspoons (10ml) dried oregano

1 teaspoon (5ml) coconut or natural cane sugar

1 teaspoon (5ml) dried basil or thyme

¾ (4ml) fine sea salt, or to taste

1/8 teaspoon (0.5ml) cayenne pepper or to taste (optional)

Preheat the oven to 300 degrees Fahrenheit/ 150 degrees centigrade. Either line two baking trays with baking parchment or rub on a layer of coconut oil. 

Place the sun dried tomatoes in a bowl and cover with boiling water. Set aside to soak for 5 to 10 minutes.

In a large bowl stir together all the other ingredients.

Blend or finely chop with sun dried tomatoes, reserve the water. Add the chopped tomatoes and the soaking water to the mixture and stir.

Transfer half the seed mixture to each baking sheet. Spread the mixture out to form some sort of rectangle about with an even thickness of about 5mm/ ¼ inch.

Bake for 30 minutes then remove from the oven and cut into cracker shapes. Carefully turn each cracker over using a spatula. If not easy to turn or remove from parchment paper, then don’t bother turning them over.

Return to the oven for 20-25 minutes until cracker are dry.

Can be stored in an airtight container in the fridge or frozen. Can be toasted to give them a crispy texture.

Adapted a little from Madhur Jaffrey's World Vegetarian 

180g hulled and split mung beans washed and drained

1 teaspoon of finely grated ginger

2 cloves of garlic peeled and crushed

1/2 -1/4 teaspoon of salt

1/4 teaspoon cayenne pepper

1/2 teaspoon baking powder

1 teaspoon finely chopped green chilli

1/2 teaspoon of cumin seeds

2 tablespoons chopped fresh coriander (I didn't have any so used spinach instead)

Oil for frying I used olive oil

Soak mung beans in water for 6-7 hours then drain. 

Put mung beans in food processor. Blend, adding the ginger, garlic, salt cayenne and baking powder until you have a course paste. Add 5-6 tablespoons of hot water while blending. Add green chilli, cumin seeds and coriander and stir well.

Put oil into a wide frying pan and set over a medium heat. Spoon fritters into frying pan using up as much space as you have and watch for the edges to go golden then turn. Make sure fritters are cooked through and remove from the pan.

I served these with a tamari dipping sauce.