'Cheezy' Rosemary Seed Crackers

I love a good cracker! Especially with homemade dip or a nut cheese like the phenomenal Botanical Cuisine cheeses. Seed crackers are a great way to get extra nutrition into your day, all whilst eating something delicious! These crackers are an excellent source of omega 3 from the flax and chia seeds, zinc from the pepitas and sunflower seeds, calcium from the sesame seeds and protein from all the seeds. 

You can whip these up quickly and have them on hand for whenever hungry strikes. They are also a great one to go for when you get that mid-arvo slump and want to reach for something sugary. Reach for these babies instead and stabilise your blood sugar and get an energy boost from the crunch, protein, carbs and healthy fats!

I hope you enjoy these tasty seed crackers, and check out our other recipes for dips to pair them with here.

INGREDIENTS

• 2 tbs buckwheat groats

• 2 tbs chia seeds

• 1/2 cup flaxseed (linseed)

• 2 tbs sesame seeds

• 1/2 cup sunflower seeds

• 1/2 cup pepitas (pumpkin seeds)

• 1/2-1 tsp salt

• 3 tbs savoury yeast flakes (also called nutritional yeast)

• 1 tsp dried rosemary (crushed)

• 1 cup filtered or tap water

METHOD

1. Preheat the oven to 180 degrees Celcius. Line two baking trays with baking paper or a silicone baking mat and set aside.

2. Roughy chop the sunflower seeds and pepitas.

3. Combine all the ingredients in a bowl and mix well. Allow to set for 20-30 minutes until the water has absorbed and the seeds have become gel like.

4. Spread the mixture across both baking trays, ensuring it is evenly spread and not too thick (you want it less then 1/2 cm thick). Using a pizza cutter or knife, score the mix so the crackers will break apart easily once made (I usually make the crackers approximately 5 x 5 cm).

5. Place the trays in the oven and bake for 20 minutes until slightly brown. remove the trays from the oven, allow to cool slightly then break the crackers apart.

6. Flip the crackers over on the tray, place back in the oven and back for a further 15-20 minutes until golden brown.

7. Allow to cool completely before storing in an airtight container.

Veggie & Egg Breakfast Muffins

We so know what its like to be rushing around in the morning, trying to get yourself ready, maybe even your kids, trying to find clean clothes and drink bottles and all that jazz.  Getting a good breakfast in can be nearly impossible during these mornings! Some of us can handle that, but Renee absolutely cannot go without breakfast so she whipped up this veggie loaded, egg muffin recipe that you can make in advance and eat a couple on the go!

They make great, nutrient dense snacks too and freeze well, so you can double the recipe and freeze some for busy, busy times. Enjoy!

Makes 10 muffins

INGREDIENTS

• 6 eggs
• ½ medium zucchini, grated with excess moisture squeezed out
• ½ small sweet potato, grated with excess moisture squeezed out
• Large handful of leafy greens, roughly chopped
• ¼ cup of milk (soy, rice, almond, dairy etc)
• Salt and pepper

Optional additions:

• 100 g beef mince, cooked in a pan with a little olive oil
• 50 g feta, crumbled
• 1 tbs savoury yeast flakes
• handful fresh, chopped herbs such as chives, parsley, basil

METHOD

1. Preheat oven to 180 degrees Celsius. Grease 2 muffins trays with a little olive oil and set aside.
2. In a large bowl, whisk together the eggs, milk, salt and pepper. Add the zucchini, sweet potato and leafy greens and combine well. Add any of the additional ingredients and mix well.
3. Pour mixture into muffin trays, half filling each segment.
4. Bake for 20-30 minutes, until brown on top. These will keep in the fridge for 5 days, and freeze well.