Flax Meal and Chia Seed Crackers

I’m happy to share that my second attempt to make flax crackers was a success. Instead of using flax seeds in whole, I opted to grind up the flax seeds and into flax meal. Studies show that our bodies are able to digest and absorb more of the flax seed nutrients when the seeds are ground up. Flax’s latin name Linum usitatissimum is known for its versatility and much nutritional content. If you need to increase your alpha linolenic acid (ALA), an omega-3 fatty acid, flax may be an option for you. It can be eaten in many different ways, flax crackers is only one way to ensure your required amount of phytonutrient omega 3’s. Flax meal can be added to your baking and flax can also be added to water and taken as a drink. Flax is also high in magnesium as well as dietery fiber. It is known to help protect bone health, helps prevent and control blood pressure, it can also help women in post menopausal and menopausal stages. For more information on the benefits of flax please visit WHFoods. I have found them to be an excellent resource.

In my attempt to make flax meal crackers, I decided to also add chia seeds because of its high protein content, omega-3 fatty acid as well as many other vitamins. This was also another gluten and grain free option. This recipe worked really well in my dehydrator. The combination of flax and chia do have somewhat of a stronger taste but it goes well with hummus or another type of spread. Both the flax and chia seeds have a gelatinous reaction when soaked in water and therefore reacted well making these crackers as the consistently clung together.

Ingredients

4 cups water

¼ cup chia seeds

2 cups of flax seeds

½ cup sesame seeds

½ tsp salt

1 tsp cayenne pepper

2 tsps dried basil

2 tsps dried cilantro

Supplies

Bowls

Small coffee grinder

Dehydrator or oven

Directions

• Take the 2 cups of flax seeds and grind them in a small coffee grinder. I was able to find this coffee grinder from freecycle. Once you have your flax seeds ground up, place them in a bowl big enough to mix the rest of the ingredients.(Please feel free to omit or change out the herbs.) This selection of herbs is our preference. Incorporate the salt and herbs well into the flax meal. 

• Add the chia seeds and the sesame seeds in the flax meal mixture and mix well.

• Add 4 cups of water to the mixture.   You will notice that the chia seeds and flax meal will start to absorb water with time. Make sure to mix all ingredients well. It may seem a little runny at first but with time the chia seeds and flax meal will absorb the water. Let sit for at least 30 to 60 minutes, coming back and mixing with a spoon once in a while. I’ve tried this recipe more than once and this gave me a good thick consistency when spreading on to my dehydrator trays.

• I prepared my dehydrator trays and spread enough of the cracker mixture (about 1/8 to 1/4 inch thick) to spread onto the tray. I learned that spreading the mixture slowly allowed me to spread it more evenly. I was able to prepare four trays. Since I owned only one Paraflexx sheet, I used parchment paper. And that worked fine. Actually the crackers on the parchment paper dried quicker than the Paraflexx sheet. You can choose to score the crackers ahead of time. I did not, I just broke them in pieces once they were dried.

• When dehydrating the cracker trays, set the temperature around 115°F - 125°F. Dehydrate overnight. We currently own a 5 tray Excalibur dehydrator.  Once the sheets of crackers were dried on one side, I flipped them over to dry on the other side. This took at over 12 hours to completion.

I have never attempted to make these in the oven but I believe can be done at a low temperature,  Here is my note from my previous Flax Seed Cracker recipe.

After doing some research I found out that this flax seed cracker recipe can be made in a normal oven at about 150 degrees Fahrenheit (65 degrees Celsius), with a wooden spoon between the door of the oven and the oven for circulation. I have a simple kitchen thermometer in the oven to monitor the temperature. This works great. (Information found at Raw Food Success Blog)

Store the crackers in an airtight container.
Yield: 4-5 trays

For more crackers recipes please click here.
 
blessings ~ Carmen

This recipe was shared at:
Simply Sugar and Gluten Free
Tuesday Twister at GNOWFGLINGS 
Pennywise Platter at The Nourishing Gourmet

Cold Beet Salad

This is one of my favorite salads. I think it’s one of my mom’s favorite salads too, this is her recipe, 'merci Mamie'!  Preparation doesn’t take much effort. It makes a great side dish or you may want to place your serving on top of your favorite green leaf salad.

Ingredients
6 medium sized beets with tap roots
3-4 garlic cloves, minced (we always double or triple the garlic, we just love garlic)
Fresh herbs, such as parsley, basil, oregano chopped
¼ cup Oil
¼ balsamic vinegar
Lemon juice of ½ lemon (optional)
Salt and pepper to taste (optional)

Preparation
Once the leaves are removed*, gently wash the beets and place them in a pot of cold water. Make sure the beets are covered in water. Bring to boil and lower heat so the water is still bubbling but not to an excess. Cook until done, this will take anywhere from 45-60 minutes. By placing a knife in the middle you will be able to tell by how easy the knife cuts in. Drain beets in colander. You may want to run the beets under cold water or let cool on their own. Remove skin with fingers. This is done very easily by sliding your fingers to remove the skin. Beware, this will leave your fingers colored! That’s never stopped me from eating beets.

Cube beets and place in a bowl. Add minced garlic, chopped herbs, oil and vinegar. I added lemon juice and some salt and vinegar. Toss salad you may serve immediately or place in the refrigerator to chill for at least one hour. It helps to keep tossing the salad every 15-20 minutes to ensure all of the beets are continually flavored.

Be creative and add other veggies in this salad, maybe some cut up cucumbers, green beans, or even some flaxseeds.

*Keep the beet leaves. They can easily be cooked and prepared with sautéed garlic, olive oil and some salt and pepper.


How do you prepare your beets? Is there anyone out there who hasn’t eaten beets? I’d love to hear your story.


This recipe was shared with:
Tuesday Twister at GNOWFLINS
Two for Tuesdays at  Girlchief 
Real Food Wednesday at Kelly the Kitchen Kop 
Pennywise Platter at The Nourishing Gourmet 

Red Potato Salad with Lemon Dressing

This past weekend, I was craving a veggie salad which would be cool and refreshing and decided to make a potato salad with a different taste. Adding lemon juice to my homemade salad dressing gave this salad a much lighter taste and allowed the flavor of the red potatoes to come through. This is what I came up with.


Potato Salad
About 9 medium size red unpeeled potatoes, washed and diced
3 celery stalks, keep the leaves if you have them
½ cup black olives, halved
1 green pepper, diced
¼ - ½ cup grated red cabbage, optional
¼ cup red onion chopped
Fresh basil, oregano, parsley


Lemon Dressing
½ cup olive oil
Juice from 1 medium sized lemon (about ¼ cup)
1 tsp Dijon mustard
3 garlic cloves
1 TBSP grated parmesan cheese

Yields: about ¾ cup dressing

Once unpeeled potatoes are washed and diced, steam them for about 15-20 minutes, make sure the potatoes are not too soft. Place them in a bowl to cool. Prepare other vegetables which need to be cut. Add them to the potatoes, toss and set aside to cool some more and prepare the Lemon Dressing.

This dressing can be made in a food processor or with a Braun blender. I chose to use the Braun blender as it was easier to clean. It chopped the garlic well. Process all ingredients in food processor or blend them with a hand Braun type blender.   Add Lemon Dressing to potatoes and vegetables. Toss, add salt and pepper to taste. This can be served immediately or set in fridge to cool for at least 1 hour.

Potato Salad Serves 4-6 people

We love plain lemon on salad as well. Do you have any lemon dressing ideas you'd like to share?  I would love to try new lemon dressing recipes.  Any of you have lemons growing in your back yard?


We love salads and ate this Potato Salad  with a green vegetable salad.  Bon Appetit!

This recipe was shared on

Tuesday Twister at GNOWFLINS
Two for Tuesdays at  Girlchief
Real Food Wednesday at Kelly the Kitchen Kop
Pennywise Platter at The Nourishing Gourmet

Haricots Verts en Salade/Green Bean Salad with Red Pepper and Flax Seeds

I felt like preparing something refreshing this evening for supper.  I love green beans, and preparing this salad is always quick and easy.  As a young girl, I recall picking green beans from the garden and helping my mom with canning.  I had much success growing them in Canada.  Ten years ago when we arrived in Texas, I had big plans for my vegetable garden.  I soon learned that not all vegetables do well in clay, I think they call it gumbo here.   Green beans are not in my garden this year but that doesn't stop me from eating them.

Ingredients

4 cups fresh or frozen green beans (I use organic frozen from Costco)
1 red pepper diced
1 cup black beans, cooked (soaked night before and cooked in the morning*)
2-3 Tbsp flaxseeds
4-5 garlic cloves, chopped small
pure virgin olive oil and balsamic vinegar to your liking (about 2 Tbsp each)
salt and pepper to taste
Sheep Feta Cheese (optional)

*I usually cook enough beans to use in other meals for the rest of the week.

Preparation
Steam green beans for 4 minutes. Beans need to be bright green and should still be somewhat crunchy.  Remove from steamer and place in another bowl and let cool.  Once they are cooled, add diced red pepper, chopped garlic, black beans.  Mix ingredients together.  Add oil and vinegar, salt and pepper.  Adding black beans makes the salad more nutritious with its protein and fiber.   Try adding slivered almonds or pine nuts. Want something sweet, maybe some dried cranberries or even sliced strawberries.

This salad can be prepared and served immediately or prepared and chilled in the refrigerator before serving.

Bon Appétit

If you've prepared something similar, please share, we love to try new recipes!

This post is linked to:
The Nourishing Gourmet
Grocery Cart Challenge