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Simple Homemade Seed Crackers

Simple Homemade Seed Crackers

Making homemade seed crackers reduces your plastic waste and these super easy crackers use any combination of seeds and flours.

There’s nothing like a good crunchy cracker for spreading your favourite dip on.

Ingredients

* 250 grams mixed base seeds – pumpkin seeds, sunflower seeds, sesame seeds, chia seeds

* 1-2 teaspoon flavour seeds – cumin, caraway or fennel seeds (optional)

* 1 cup flour of your choice – wheat, spelt, oat, rice

* 1/2 teaspoon salt

* 1/2 to 1 cup water

Method

Preheat the oven to 180 degrees celsius and line an oven tray with baking paper or a silicone baking sheet

Combine all the ingredients except for the water in a bowl. Add in the water slowly, and only enough so that you have a thick spreadable mixture. The type of flour you use will determine how much water you need

Spread the mixture out on the baking tray as thin as you can without causing gaps in the paste. You can lay a second sheet on top and flatten them out further with a rolling pin if needed

Use a knife to cut the cracker shapes in the raw dough. This will help them break into nice squares once baked

Place the tray in the oven and bake until they are golden brown and crispy. The crackers around the edges will brown up first so you can remove these once they’re brown and then leave the middle crackers to bake further

Leave to cool and store in an airtight container for up to 2 weeks


Cooking Tips

Only flours without raising agents should be used. So don’t use self-raising flour as the finished product will be more like bread than crackers.

Use any combination of seeds you like.

These crackers freeze well and defrost quickly.

If you have a pizza wheel then this is a quick and easy way to cut the cracker shapes
   

Easy tray pancakes

Easy tray pancakes

Weekends are for pancakes!

Most kids love pancakes, but if like me you hate standing at the stove for 30 minutes flipping them and listening to the kids screaming ‘are they ready yet?’ This recipe is for you.

It’s so easy, just mix, pour and bake. Everyone gets to eat at the same time and your not standing around for ages….win, win!

I didn’t have any yogurt this morning so we just had ours with rice syrup. You can use whatever fruit you have too. Plus you can change up the flours to any you prefer.

Enjoy 😊

Ingredients:

2 flax eggs (14g ground flax seed and 10g water)

2 ripe bananas

1 tsp vanilla extract

2 tsp baking powder

1 tsp cinnamon

1/4 cup organic rice syrup (plus extra for serving)

3/4 cup organic buckwheat flour

1 cup organic wholemeal flour

2 1/4 cups soy milk (or any plant milk you like)

1 1/2 cups mixed frozen berries

Method:

Preheat oven to 180 degrees

Line a square 10 inch pan with baking paper

* In your thermomix or food processor add:

2 flax eggs – mix gently for a few seconds and leave it to thicken for a minute while you get the other ingredients ready

* Add in the bananas, vanilla, cinnamon, rice syrup if using and baking powder. Blend until smooth; around 10 seconds

* Add buckwheat flour, wholemeal flour, soy milk and blend until combined

* Add berries and mix gently, being careful not to break up the berries

* Pour into lined tray and tap it on the bench to ensure the mixture is even

* Bake on the top shelf for 20-25 mins. The top should be nice and brown and the berries gently bursting

* Leave to cool for 5 minutes before slicing

* Serve with fresh fruit, your favourite yogurt and or rice syrup

Father’s Day cookies

Father’s Day cookies

It’s Father’s Day here in NZ. These cookies are a lovely treat for him. You could make them yourself or if your children enjoy baking, get them to make them for their dad.

These cookies use light brown sugar. So they’re not refined sugar free. They’re are however ridiculously addictive fresh out of the oven. You’ve been warned!

Makes 16

1⁄3 c unsweetened applesauce

½ c light brown sugar

1 tsp vanilla extract

¼ c nondairy milk

1 c whole-wheat pastry flour

1 tsp baking powder

¼ tsp fine salt

1 tbsp cornstarch

few dashes of ground cinnamon

½ c vegan chocolate chips

Method:

Preheat oven to 200˚C

Grease baking tray or line with parchment paper

In a large bowl combine applesauce, sugar, vanilla extract, and nondairy milk

In a small bowl whisk flour, baking powder, salt, cornstarch, and ground cinnamon together

Transfer the dry mixture into the wet mixture in three batches. Stir until almost combined

Fold in chocolate chips

Drop spoonfuls on baking tray and bake for 7–10 minutes for a soft and light cookie or a few minutes more for a firmer cookie, being careful not to burn.

Variation:

Double Chocolate Chip Cookies: Replace 2 tbsp of flour with 2 tbsp of unsweetened cocoa.

Note:

For a firmer cookie, work a fresh banana into the flour (crumble it in until you have clumps). If your banana is ripe, reduce sugar.

Cool on the tray for 5 minutes before tratransferring to a wire rack to cool completly (if they last that long)!

Enjoy 😊

Breakfast with the opposition

Breakfast with the opposition

I was honored to provide the catering for Paula Bennett’s visit to Inglewood yesterday. If you don’t know who she is, she’s the deputy leader of the NZ National Party. They’re currently the opposition to our Labour/coalition government.

It was a wonderful experience, not least because the event was hosted in a shop/event venue called Farmsource. As you can imagine it’s a place where farmers come to buy stock, conduct training and do business. All types of farmers, but the majority are dairy and dry stock farmers. The irony was not lost on me!

There were some looks of anxiety on their faces when they saw there was no meat or dairy for their breakfast, but after the initial shock they tried the food and really enjoyed it.

The breakfast consisted of:

* Chia pots with blueberries and granola. This was made with soy milk rather than coconut milk and sweetened with rice syrup.

* Breakfast burritos with avocado, black beans, green capsicum, tomato, cajun spices and sunflower mayo

* Seedy rye Sourdough bread with apple & onion chutney and blueberry & chia seed jam

I answered lots of questions about the ingredients and the merits of a plant based diet. They were especially interested in why we use minimal oil and reduced sugar. I really enjoyed educating the group and they enjoyed listening. While I got lots of compliments and the sound of ‘mmm’s’ was echoed through the building while they were eating, I know these farmers will not choose a plant based diet. The point is that they tried something new and were surprised that they enjoyed it.

That is all I ask for.

I’m so proud to be the local plant based caterer and voice of change here in Taranaki. I know that many people have tried my food with apprehension and become lovers of plant based foods because of me and for that I am humbled and proud.

If you’d like to order catering or book me to speak at your next event, contact me for a quote. I’d love to help you.

Home made bread

Home made bread

The benefits of making your own bread

Yesterday a friend told me that she loved my 5 seed bread and that it didn’t make her bloated, like shop bought bread. She asked me why, so I thought my response would be great shared with you all.

I don’t know anyone who doesn’t like bread! However, I do know plenty of people who don’t eat it for various reasons.

Making your own bread may seem like an arduous task, but when you think about what goes into the traditional shop bought loaves, you may just try making your own!

Here are some reasons why homemade bread is better:

Healthier Ingredients

You select all the ingredients that go into your homemade bread. You can choose the highest quality flours or grind your own. You control the sugar content and do not have to worry about the addition of high fructose corn syrup or dextrose, which offer empty calories. Commercially prepared breads often contain preservatives and artificial ingredients to extend their shelf life and boost flavour, while homemade breads don’t.

Lower Sodium

Many commercially prepared breads contain over 130 mg of sodium per slice. If you prepare your own at home, you can limit the amount of salt in the loaf.

Whole Grains

The USDA recommends consuming at least 3 oz. of whole grains daily. Labels on commercial breads can lead you to believe they contain more whole grains than they actually do. When you prepare bread at home, you can be sure of the amount of whole grains included in the recipe. You can make a heartier, healthier bread by using 100 percent whole wheat flour or other whole grain flours. Whole wheat flour has more fiber and nutrients than refined white flour. When you bake your own bread, you can also experiment by adding in other grains or ingredients to boost nutrition. I add ground flaxseed for omega-3 fatty acids, whole oats for soluble fiber or quinoa flour for protein.

Allergen-Free

If you have serious food allergies, you can tailor your bread recipes to leave out the offending ingredients. Even manufactured breads that do not contain the allergen may have been produced on equipment contaminated with it. Making your own bread prevents almost all possibility of cross-contamination.

Taste

Homemade bread just tastes better, especially the same day it’s made. Plus the ingredients are cheap, so per loaf you’re paying much less than you would in the shops.

Will you have a go at making your own bread?

Spelt flour bread rolls

Rubbish Free Pop Up Cafe!

Rubbish Free Pop Up Cafe!

Simone’s Plant Based Kitchen is popping up cafe style at the Wellness Fair in Inglewood on 15th June. It’ll be in the Town Hall, 34 Cutfield Street.

I am committed to reducing my own waste so I’m excited to announce that it will be a rubbish free event. Where possible please bring your own food container. If you can’t or you forget, I will have home compostable serve ware, which I will take home with me to compost. There won’t be any rubbish bins provided, so please take your general rubbish home.

Drop in for some delicious food to eat in or take away.
I’ll have a few favourites for you; vegan sausage rolls, chocolate truffles and chick pea smash wraps plus gluten free options and a hot option!

Eftpos available

Available for pre-order by 12th June and pick up on the day:
* Platter box for 1 – Sunflower cheese, herby pesto, crackers & veggies $25
* 5 seed bread – $13
* Kumera & Chick Pea Curry with brown rice for 1 $15
* Lasagne – for 1 $15

Email me to pre-order: simonesplantbasedkitchen@gmail.com

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