Finger food

Whole Grain Seed Crackers

IMG_2500

 

 

 

 

 

 

 

 

 

 

Whole Grain Seed Crackers

(Adapted from Nourishing Traditions, p518, Whole Grain Crackers)

 

2 ½ cups (600ml) freshly ground Organic Whole Wheat Flour

1 cup (250ml) Kefir

1 tsp (5ml) good quality natural salt

1 ½ tsp (7.5ml) Bicarbonate of Soda (Baking Soda)

¼ cup (60ml) organic sesame seeds – toasted in a dry pan, over low heat.

1 Tbsp (15ml) Poppy seeds

½ cup (120ml) good quality butter, melted.

 

Mix flour and kefir well. Make sure there is no dry flour left.

Place in a glass container and cover.

Leave for 24 hours on counter.

 

Place the soaked flour, salt, bicarbonate of soda and ¼ cup (60ml) butter in a food processor and process until well blended.

Add the seeds and pulse a few times to blend.

Roll out half of the dough at a time, on a floured surface, to about 1 -1 ½  mm thickness.

Cut into 3cm strips, and then into 5cm lengths.

Use a fork to make 3 rows of indentations on top of each cracker.

 

Preheat oven to 170°C

Place crackers on a greased baking sheet.

Brush crackers with the remaining melted butter.

Bake for about 12-15 minutes until crispy and lightly browned.

 

Store in an airtight container.

 

Makes about 60 crackers.

White Bean Baby Quiches (No Flour)

DSC_0363

 

 

 

 

 

 

 

White Bean Baby Quiches (No Flour)

 

1 Onion, chopped

1 Red Sweet Pepper, chopped

1 Tbsp Olive Oil

1 cup (250ml) cooked Organic Cannellini Beans -properly prepared by soaking for 24 hours before cooking.

¼ cup (60 ml) raw full cream milk

¾ cup (180 ml) raw cream

5 pasture-raised eggs, cracked and whisked

1-2 tsp (5-10ml) mustard powder

½ tsp (2.5 ml) salt

½ tsp (2.5 ml) freshly ground pepper

¼ cup (60ml) chopped fresh herbs (parsley, oregano, spring onions)

200g grated good quality cheese, like Kerrygold (divided in ½)

 

Preheat oven to 180°C (350°F).

Fry onion and sweet pepper in olive oil in a pan till soft.

Blend the beans, milk, cream, eggs, mustard powder, salt and pepper in a blender until smooth.

Pour this mixture into a mixing bowl.

Add the fried onion and sweet pepper, chopped herbs and half the cheese and mix everything together. The mixture will be runny.

Spoon into greased mini muffin pans until about 3/4 full.

Sprinkle rest of the cheese on top.

 

Bake for 15-25 minutes.

Let it cool for a few minutes.

Remove from the pan.

 

Makes about 42-48 mini quiches.

 

 

 

 

 

 

 

Coconut Cream Truffles

DSC_0349

 

 

 

 

 

 

 

Coconut Cream Truffles

 

1 can of good quality, preservative-free Coconut Cream (400ml)

3 Tbsp (45ml) raw honey

1 Tbsp (15ml) good quality butter

1 – 1 ½ cup (250-350ml) organic fine desiccated coconut (unsweetened)

½ tsp (2.5ml) vanilla

Extra coconut for rolling

 

Mix coconut cream and honey in a saucepan.

Bring to a boil and then simmer the mixture for about 2 hours, until the mixture is thick and a light caramel color.

Add the butter, coconut and vanilla.

Cook and stir constantly for about 5 minutes until mixture is very thick.

Remove from the stove and let it cool.

 

Place in fridge for about 2 hours.

Measure about 10ml of mixture and roll into balls. A melon baller works well to measure with.

Roll each ball in coconut.

Store in the fridge or freezer.

 

Makes 25-30 truffles.