Wednesday, July 6, 2011


For the crackers:

1 c. rolled oats
1 1/4 c. regular coconut milk
1/4 c. coconut oil
4 tbsp. honey
3 tsp. aluminum-free baking powder
2 tsp. crushed anise seed
1/2 tsp. Real Salt sea salt + a little extra for sprinkling
1 1/4 c. buckwheat flour
1 1/2 c. gluten-free flour mix [1/2 c. brown rice flour + 1/2 c. potato starch or arrowroot powder + 1/2 c. tapioca flour]
In medium saucepan, bring coconut milk to boil. Remove from heat, add oats and let stand until cool [you can place in refrigerator or freezer to speed up the process]. When the oat mixture is cool, stir in coconut oil, honey, baking powder, anise seed, sea salt, and buckwheat flour [I use the paddle attachment on my Kitchenaid mixer for this and then switch to the dough handle for the next step]. Add in flour mix and either knead out a counter [dust with buckwheat flour] or mix in mixer. Inevitably, I end up kneading a little even when I use my mixer.

Divide the dough into two parts and set one aside. Roll dough to about 1/8 - inch thick. Cut with knife or cookie cutter, let stand about 10 minutes, preheat oven to 425 degrees and then place the crackers on a parchment paper lined cookie sheet. Sprinkle with sea salt. Repeat with remaining dough.

Place in preheated oven and bake for about 9 minutes or until the bottoms are just beginning to get golden brown. Flip each cracker and bake for another 5 minutes or so. Remove from heat and let cool.

Store in an airtight container.

[Recipe adapted from here.]

For the dip:

2 c. whole raw cashews [soaked overnight, for
instructions review the first part of this]
1 c. pure water
2 tbsp. nutritional yeast flakes
1/2 tbsp. onion powder
1 1/2 tbsp. fresh minced chives
2 tbsp. fresh minced parsley
2 tbsp. minced shallot [optional]
1 tsp. seal salt
Freshly ground black pepper to taste

Place soaked cashews and water in food processor or blender and puree until completely smooth. Add remaining ingredients and blend until combined. Refrigerate until cool and serve with crackers.

[Recipe adapted from Tal Ronnen's The Concious Cook, p. 128.]

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