FLAX SEEDS & SPIRULINA CRACKERS (RAW)
Fennel & Apple Salad (RAW)
Banana Coconut Pie (RAW)
Raw, Vegetarian, Vegan, Paleo, Gluten Free
Three months of holidays in Germany and Scotland are over and with a heavy heart and tears in our eyes we said goodbye to our lovely families. (Gosh, how much I hate saying goodbye!) We had a wonderful time and it's been amazing to introduce Antonia to her grandparents, aunties, uncles and cousins who were equally delighted. (Isn't it funny how babies just have celebrity status?!)
Back halfway around the globe we arrived safe and sound in Australia and I'm trying to get back into a routine with a seven-month-old. She is now crawling and a very nosy little lady. You can't leave her for one second as her little paws grab everything they can get a hold off and whatever she finds she'll stick in her mouth!
This leaves me with very little time to do anything but I'm trying to make time and somehow prepare healthy food that I can have 'on the go' or in between main meals. My mom cooked all meals in the last ten weeks and I utterly enjoyed having a break from the kitchen and just eat and enjoy all the delicious meals of my childhood.
I made a batch of these raw flaxseed and spirulina crackers today (you can also bake them in the oven and they will be equally good) to keep me going until next week as I'm hoping my jet lag brain will be back in order by then!
All seeds are soaked overnight in filtered water to increase digestibility. Organic spirulina, plus generous helpings of herbs make these crackers super tasty and healthy. If you use a low temperature to dehydrate you'll keep a lot of healthy enzymes. If you bake them they will be nice and crunchy so either option works comes with its own benefits!
2 cups carrots (shredded)
1 large apple
1 cup walnuts or pecans
2 cups dates (pitted)
1 cup coconut (shredded)
1/4 cup coconut oil
1/2 cup raisins
juice of one lemon
1 tsp grated ginger (fresh)
2 tbsp vanilla essence
1 tbsp cinnamon
1 tbsp cardamom (fresh)
2 cups cashews (soaked in
fresh lemon juice overnight)
1/4 cup coconut syrup
Mix all base ingredients in a high speed processor until roughly chopped. The consistency of the base should be quite coarse.
Press this mixture firmly into a cake form.
Drain lemon juice from cashews, rinse with clean water and blend icing ingredients in a high speed blender until smooth and creamy.
Store in fridge or freezer for at least two hours before serving.
Keep in an airtight container for
up to one week.
4 tbsp spirulina
1/2 cup flax seeds
1/2 cup chia seeds
1/2 cup sesame seeds
1/2 cup pumpkin seeds
1/2 cup almond meal
1 cup water
2 tbsp organic herbs (marjoram, basil, oregano, rosemary, thyme)
1/2 tsp salt
Put the spirulina, chia seeds, sesame seeds, pumpkin seeds, flax seeds, almond meal and spices into a bowl and mix to combine. Add the water and stir until the mixture comes together.
Spread the seeds mixture out onto the tray, as thick or thin as you like your crackers.
Preheat oven to 180C. Line a baking tray with baking paper. Bake for 20 minutes or until the cracker looks dry on the top. Cut in half if it is large then turn it over and cook the other side for 20 minutes or until the crackers is dry.
Dehydrate at 46 C for 4 to 6 hours, or until the tops are dry. Then flip over onto another tray with a mesh sheet and continue dehydrating for another 8 to 12 hours until very dry and crisp. Store in an air tight container. They will keep well for at least a month.