Seed & Grain Crackers and Hazelnut Bean Spread

I have been rather wordy in my last couple of posts, so I shall try to keep this one short on the commentary.  Instead, I will give you two recipes for the price of one.  I'm willing to bet that a "smaller commentary for more recipes" trade is one that everyone can get behind ;)

Prepare for two recipes that go so well together!

These recipes pair perfectly together and definitely go into the healthy snack category.  First, I urge you to make the snappy Seed & Grain Crackers.  I baked these on my silicone baking mat (you want to read excessive commentary? See my love letter to silicone baking liners here.) and they worked out a treat.  If you are not a fan of kasha (it has a strong buckwheat flavour) or cannot find it, you can replace it with an equivalent amount of any preferred small seed or grain such as sesame, flax, or sunflower.

le crackers

Then, while those little seedy gems are baking away, you can whip up the thick Hazelnut Bean Spread.  Trust me, if that combination sounds strange, you will find yourself happily surprised by the rich and savoury flavour.  This spread really is a spread, rather than a dip because of its thickness.  While pureeing you could add some more olive oil to thin it out, but I have not tried this approach myself.

le spread

Seed & Grain Crackers
Adapted from Cara's Healthy Cravings blog.

Makes 50-60 small crackers

• 1/2 cup sunflower seeds
• 1/2 cup pumpkin seeds
• 2 tbsp whole flax seeds
• 2 tbsp whole chia seeds
• 1/4 cup toasted kasha
• 1/4 cup flax meal
• 1/4 cup sesame seeds
• 2 tbsp rolled oats
• salt to taste (up to 1/4 tsp)
• 1 tbsp oregano
• 1 tsp fines herbes
• 1 cup water
• 1 clove garlic, minced
• 2 tbsp flour (I used whole wheat)
• flaked salt for garnish (optional, but it makes a difference in my opinion!)

1. Preheat oven to 350F. Line a baking sheet with a silicone liner or parchment paper.
2. In a medium bowl combine all ingredients except for water, garlic, and flour.
3. Mix together water and garlic then add to seed and grain mixture. Let it rest for 5 minutes for water to absorb.
4. If mixture seems too wet, add flour and mix.
5. Spread mixture on the baking sheet.  You want to get it as thin as possible without there being any holes in the layer - this is important for maximum crispiness! Sprinkle with flaked salt, if using.
6. Bake for 30 minutes and then remove from oven.  Flip over (carefully!) and then cut into desired shape.  Place back in oven and bake for another 30-40 minutes.
7. Let cool to room temperature.  If you are keeping these for several days and they become soft, they could be crisped up by being reheated in the oven at 325F for 5-10 minutes. Serve!

 

Let's get some spread on those crackers!

Hazelnut Bean Spread
Adapted from love food eat blog.

Makes 3 cups of spread

•  2 tbsp olive oil
• 4-5 cloves garlic, minced
• 540ml/19oz can of broad (fava) beans, drained and rinsed
• 3/4 cup chopped hazelnuts
• 1 tbsp oregano
• salt to taste
• 1 tsp lemon juice

1. Heat oil in a frying pan over medium heat.  Add garlic and saute for a minute.
2. Add broad beans, hazelnuts, and oregano to the pan.  Saute until beans just begin to brown, about 5-10 minutes.
3. Empty contents of pan into a blender or food processor and puree until desired consistency is reached.  It will take a few minutes for a completely smooth consistency to be reached.
4. Add salt and lemon juice, then blend for 10-15 seconds more (just to evenly incorporate salt and lemon).
5. Transfer spread to a bowl.  Serve - preferably with Seed & Grain Crakers ;)!

I hope you enjoy :)

Strawberry Lemon Poppy Seed Loaf (eggless)

(If the word "xylitol" scares you, don't be skittish - read on!  This recipe can also be made with regular granulated sugar.)

[UPDATE: Since initially writing this post, I have looked into xylitol further.  I am not 100% convinced of how much better it is than sugar for those with diabetes.  For more info see the definition for sugar alcohols by the ADA and this informative article about sweeteners from the CDA.  I didn't have any issues cooking with the xylitol and it does provide other benefits, but I am personally going to stick to cooking with sugar in the future - mostly because it is far less costly!  Bottom line: both sugar and xylitol need to be eaten in moderation to maintain a healthy lifestyle, particularly for those with diabetes.]

Does anybody else out in the blogosphere get intimidated by the unusual ingredients found in many ultra healthy recipes?  I mean things like xylitol, arrowroot powder, sorghum flour, erythritol, etc.  I bring this up not to scoff at the use of these ingredient in recipes, but because I am jealous.  Jealous that I don't understand these mystical products - not to mention that it's hard to pluck up the courage to request them in a health food store only to balk at the cost!  However, I took a brave first step this week when I baked a loaf cake with xylitol in place of sugar. 

What in the hey?

I decided to try out xylitol after my father and I were provided free samples of a xylitol-sweetened treat at a grocery store.  The taste overturned my first fear about xylitol - that it wouldn't be sweet enough or that it would leave an unpleasant aftertaste.  I did not find that the taste differed greatly from sugar in this loaf, although my sister claimed she could detect a difference immediately.  However, she still managed to enjoy more than one slice of the cake ;)  My second motivation for trying it is that it reportedly produces a "lower glycemic response" (check out this site for more information, although take what it says with a grain of salt as it's purpose is to promote xylitol). Since my father is diabetic, I thought I'd give it a shot.  So I made this:

Mmmm..don't you just want to dip a spoon into this?  (Actually, no - you don't.
Take it from someone who found out the hard way.  This baby needs to be baked!)

That, my friend, is the batter for an eggless lemon poppy seed loaf with a strawberry balsamic sauce swirled into the batter.  The above picture demonstrates one way to incorporate the sauce ripples by laying it in stripes and then swirling with a knife.  However, this loaf bakes up in such a way that any attempt at pretty patterns will not be greatly visible in the baked loaf.  The lemon/strawberry/poppyseed flavours go very well together and the swirls of sauce introduce nice pockets of moistness in the cake.  The sauce was a gift and I have a feeling that it is not readily available in stores - but any fruit sauce of your preferred flavour (I would recommend strawberry, raspberry, or orange) can be used :)  Just choose a lighter, whipping-cream-consistency sauce so that it doesn't all sink to the bottom of this rather fluid batter.

Can you see the flecks of zest and puddles of sauce peeking out of the loaf?
Scrummy!

Strawberry Lemon Poppy Seed Loaf (eggless)
Adapted from Aromatic Cooking blog.

Makes 8-10 servings

• 3/4 cup xylitol or granulated sugar (note: I have not made this recipe with granulated sugar, but it should produce similar results)
• 1 cup milk
• 6 tbsp vegetable oil (canola is my preference)
• 1 tsp vanilla extract
• 1/8 tsp salt
• 1 and 1/2 cups sieved all-purpose flour
• 1 and 1/2 tsp baking powder
• 1 and 1/2 tsp baking soda
• 3 tbsp poppy seeds
• 3 tbsp lemon juice
• zest of 2 lemons
• 3-4 tbsp fruit sauce of choice

1. Preheat oven to 350F.  Grease a loaf pan and line the bottom with parchment paper.
2. Whisk together millk, oil, vanilla, xylitol/sugar and salt in a medium-sized mixing bowl.
3. Add baking powder and soda, then add flour in small portions and mix in each portion before adding the next.  If batter seems lumpy, blend out lumps with a hand blender or food processor.
4. Mix in poppy seeds, lemon juice, and zest.
5. Pour half of the batter into the prepared loaf pan.  Then drizzle or stripe half of the fruit sauce on top - swirl with a knife if desired.  Repeat with remaining batter and sauce.
6. Bake for 40-45 minutes until golden brown in colour.  Warning: this batter is easy to overbake!  It will seem a bit more liquid than your standard cake batter when you pull it out of the oven.  Use the toothpick test to confirm doneness.
7. Let cake cool to room temperature.  Cut into slices (perhaps top with extra fruit sauce...yum) and serve!

I hope you enjoy :)

Ethiopian-Inspired Split Pea Stew (with Cheese Topping)

I enjoy experimenting with cuisines that use intense and complex blends of spices.  It has taken me a loooong time to adjust my palate to be able to spice such recipes at home (and I still have far to go before I really grasp the subtleties of such spice medleys).  It always seems near impossible for me to replicate the amazing deliciousness that is presented from the kitchens of my favourite Indian, Nepalese, Ethiopian, and Middle Eastern restaurants.  However, the following split pea stew recipe, inspired by Ethiopian flavours, is one of the few exceptions to this rule and I proudly serve it to my family.
 

Look at all of the fibre- and protein-packed goodness in that bowl. Yum!

Please don't mistake me by thinking that this stew is in authentically Ethiopian!  It has been heavily adapted for the Western kitchen.  The original recipe was for a westernized mesir wat (which is traditionally made from lentils).  I also serve this stew with a cheese topping that was supposed to mimic Ethiopian 'cottage' cheese (ayib).  This topping was recommended in the original recipe (see source below recipe title), but my cheese topping version was thrown together with what I had in the house when I first made it >.<  It is completely nontraditional and creamier in consistency than I imagine ayib would be.  However, it is absolutely delicious - tangy, salty, and cool - and it has become the unalterable twin to this recipe.  I love that I am privileged enough to be exposed to different cuisines from around the world.  I greatly respect the years that have gone into developing beloved traditional dishes.  It is great inspiration for my own kitchen, and I hope that I treat these flavours with the respect that they deserve :)

Creating a new (delicious and cheesy) tradition.

Ethiopian-Inspired Split Pea Stew (with Cheese Topping)
Adapted from A Spicy Perspective blog.

 Makes 6-8 small bowls

Stew

• 3 tbsp oil (my preference is 2 tbsp of butter and 1 tbsp of canola oil)
• 1 large onion, chopped
• 4 cloves garlic, minced
• 1.5 tbsp paprika
• 1 tsp tumeric
• 1 tsp garam masala
• 2 tsp ground ginger
• 1/4 tsp cayenne pepper
• 1-2 tsp salt
• 2 tbsp tomato paste
• 2 cups dried split peas
• 6 cups water or stock of choice

Cheese Topping

• 1 cup crumbled feta
• 1/4 cup plain yogurt (any M.F. content will work, I used 3%)

1. Heat oil in a large saucepot over medium heat.  Add onions.  Cook until onions are soft and starting to brown (about 10 minutes), stirring occasionally.
2. Add garlic to pan and cook for another two minutes.  Stir in spices, salt and tomato paste, and cook for another minute.
3. Add split peas and water. Cover pot and bring to boil.  Reduce heat to low, keep covered, and simmer for 40-50 minutes.
4. Remove lid and check taste of stew - peas should be tender  This is a good time to add any additional spices to taste, however, keep in mind that the stew will reduce further so the flavour will be somewhat intensified in the end result.
5. Simmer, uncovered, until the stew reaches a thick porridge consistency.  Keep in covered pot until ready to serve.
6. Make cheese topping by combining feta and yogurt in a small bowl. Spoon stew into bowls, top with cheese, and serve!

I hope you enjoy :)

New Year's Muffins [Whole Wheat Flax Banana Almond with Chocolate Chips or Raisins!] (eggless)

[UPDATE:  I've replaced some of the original pics of the muffins with newer ones.  Some of the originals were a bit grainy.  Like I really needed an excuse to bake again!]

I went on a massive baking bender over Christmas.  It was magical!  I churned out four different eggless confections (with the help of a wonderfully patient assistant) in one day.  My loved ones and I then spent several days in a sugar-high haze.  You'd think that we'd need a break from all of this sugar! However, this is one of the few times of year when I have the time to really indulge in baking.  I was also treated to some silicone cupcake liners and a silicone baking sheet over the holiday.  Not baking was not an option!  So, in honour of the New Year and getting back to healthier eating, I played around with one of my go-to eggless muffin recipes with delicious results.

Full of healthy and delicious ingredients.  Also, sugar.

Before I introduce the recipe, I thought I'd quickly share my first-time experience baking with the silicone cupcake liners.  I did some very basic research online before using them.  This was how I found out that it is best to "season" the liners with some cooking spray or other grease for the first few uses.  I took this precaution and it worked out like a dream!  The muffins popped right out (I found it best to push them out from the bottom after loosening the sides). I feel pretty confident that the cooking spray won't be necessary after a few more batches.  I LOVED that these liners protected the muffin tin. I have found in the past that I am never quite able to clean out the corners of the tins - no matter how much grease/flour I use - and I hate to use disposable liners.  The only caution I would give when using these liners is that they do get very hot in the oven and need to cool in the tin for several minutes before being transferred to a cooling rack (this is probably common sense, but yours truly had to find out the hard way!)

The highlight of my holiday season!

Enough of my blabbering about silicone!  On to the recipe for these dreamy New Year's muffins.  They contain relatively healthy ingredients such as whole wheat flour, flax meal, banana, almonds, and canola oil (as opposed to butter).  However, the healthiness is balanced with some brown sugar and chocolate chips.  I'm all about balance ;)  They are packed with flavour and are addictive when warm.  This is a simple eggless recipe.  I added the flax for its omega-3 benefits, but you could easily substitute a 1/4 cup of flour for it, if you wish.

The muffins all nestled snug in their liners :)

New Year's Muffins (eggless)
Adapted from Sprinkle Charms blog.

Makes 12-14 muffins

•  2 ripe bananas
• 1 cup whole wheat flour
• 1/4 cup flax meal
• 1 1/2 tsp baking soda
• 2/3 cup light brown sugar, packed
• 1/3 cup vegetable oil (canola is my preference)
• 2/3 cup milk
• 2 tsp vanilla
• 1/2 cup mini chocolate chips or raisins
• 1/2 cup chopped almonds

1. Preheat oven to 350F. Line a muffin tin with silicone liners (or grease tin).
2. In a medium bowl, cream bananas until smooth.
3. Add oil, milk, and vanilla to banana mixture.  Mix until combined.
4. Stir in flour, flax meal, baking soda, and sugar. Mix until just combined. Add chocolate chips and almonds to batter.
5. Fill silicone liners (or greased tins) 3/4 full and bake for 20-22 minutes.
6. Let muffins cool in tin for 10 minutes then transfer to a rack until cooled to room temperature. Serve!

[Update: These muffins freeze well.  Seal baked, cooled muffins in an airtight, freezer-proof bag (I would remove silicone liners first, if using) and store in freezer for up to 1 month.  They defrost beautifully if left out at room temperature for 1-2 hours.  Alternatively, you could defrost/heat in the microwave, but the texture will change.]

I hope you enjoy :)