Tag Archives: Sunflower seed

Raw Gluten Free Vegan Millet & Seed crackers

2 Nov

seed-cracker-jar

These crackers are part of my search for easy grab & go snacks for our arsenal. Kicking processed, supermarket food has brought it’s challenges, the biggest being “on the go” quick & easily transportable snacks. Miss Two & I are constantly on the go, so I need snacks daily & while Miss Two is happy with a banana or apple day after day, Mama is not! I wish I shared her love for fruit, but I prefer a variety of food & can’t bear to eat the same thing over & over.

The great thing about these crackers (other than they are super easy to make) is that you can create hundreds of variations using this base recipe & adding herbs, spices & flavourings your family like. We have made curry versions, non vegan parmesan cheese & basil & spicy chilli flavoured crackers – but the variations are endless.

And the best part………….kept in an airtight Mason jar these bad boys will last for ages – so you don’t have to be constantly cooking, YAY!

I love making everything from scratch for my family & knowing exactly what is in our food & more importantly what isn’t!! But I do get tired of constantly cooking – I am lazy & not really a natural cook so I am always looking for the cheats way out & this recipe is making it into my arsenal – so give it a try.

Raw Gluten Free Millet & Seed Crackers a’la Mama Going Natural

  • 1/2 c millet
  • 1/2 c sunflower seeds
  • 1/2 c linseeds (flax seeds)
  • 3 t chia seeds
  • 1/2  t Tamari (low salt fermented soy sauce)
  • 1/2 t himalayan salt
  • 1 t smoked paprika
  • 1/3 c filtered water

Place your millet & sunflower seeds in a blender or thermomix & blitz till they make a flour. Add the rest of the ingredients & stir in gently on low speed.

I make my crackers in a dehydrator but you could always slow bake them in a warm oven till they dry out, just make sure you line your trays with baking paper.

Smooth out your mixture on the dehydrator mats or on baking paper till its the thickness you prefer, I make our crackers thin as that’s how we like them. You can make them free form like the ones pictured or spread them out over your tray & after your crackers have dehydrated for 2 hours take them out & score the tray into the cracker size you want. Once they are fully dehydrated they can be snapped along your score lines.

These crackers take about 4 to 6 hours to dehydrate on high in my dehydrator but you will need to test the time they take in yours. Taste test as they are dehydrating – you can take them out early & have a chewy cracker or leave them to dry for longer to make a firm wafer style cracker.

seed-crackers

Enjoy & get cracker making!

Mama-going-natural-signature

Healthy Gluten Free Sugar Free Muesli bars

30 Oct

Finding healthy, grab & go snacks that my little one gets excited about can be a challenge at times. But not anymore – she loves these Muesli Bars.

Packing lunches & making sure I have healthy snacks for days out can be a chore, I get tired of continuously baking biscuits & muffins. I am often guilty of over-using natures fast food, but fortunately my daughter loves her fruit! But one can’t eat fruit alone!!

These Muesli Bars are a Mama’s best friend – they require no cooking, can be made with what ever grains, nuts, seeds & dried fruits you have on hand & they only take a few minutes to whip up.

I love them, because they keep for quite a while in an airtight jar in the cupboard & they freeze well – which means you have instant snacks on hand – no baking required 🙂

Muesli-bars

Healthy Gluten Free Muesli Bars a’la Mama Going Natural

  • 1 c oats
  • 1/4 c desiccated coconut
  • 1/2 c quinoa flakes
  • 1/2 c dried apricots (roughly chopped)
  • 1/2 c cashew nuts (roughly chopped)
  • 1/2 c sunflower seeds
  • 2 t chia seeds
  • 1/2 t cinnamon
  • 1/2 c honey
  • 50gm unsalted butter

Combine the first eight ingredients in a bowl & set aside. Put the honey & butter into a saucepan & heat till gently boiling. The longer you boil it for the more caramelised & harder your muesli bars will be. I heat my honey syrup to soft ball stage & this gives me a slightly chewy muesli bar.

To test if your syrup is at soft ball stage, drop half a teaspoon of your syrup into a glass of cold water – if it balls up in the water then its ready.

Pour your syrup into your bowl of dry ingredients & stir well to combine. Pour your mix into a lightly greased pan & press down well. Leave to set for a few hours in the refrigerator.

Once your muesli bar is set cut it into squares or bars & store in an airtight jar or freeze them ready to pull them out.

muesli-bars-jar

 

Enjoy

Mama-going-natural-signature

 

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