Goodness is….

yesterday

it felt like SPRING

 it left me in wonder at all this loveliness right at my feet!

today

the wind howls, nips and bites – leaving me somewhat bruised and bent, but still rooted.

tomorrow?

well…..

flaxseed crackers

makes about 40 crackers

These are a wonderful gluten-free snack inspired by Sarah Britton’s Detox workshop I attended last weekend.  Feel free to experiment with the flavours using whatever is in season.  I would like to try a sweeter version with walnut and fig.

1 cup of soaked flaxseeds (linseed) plus 1 cup of water

1 cup ground flaxseeds (linseed)

1/2 cup of toasted sesame seeds

1 medium beetroot – with skin (if using organic)

1 small carrot - with skin

1 tab chopped fresh rosemary

2 tab olive oil

1/3 cup of tamari

1/4 cup of water (if needed)

In a large bowl, combine the flaxseeds with one cup of water and allow to sit for at least an hour.

Grind the 1 cup flaxseeds in a coffee grinder or blender (I tend to do big batches to keep on hand in the freezer).  Add to the large bowl with the flaxseed gel.

In a dry skillet over medium heat, lightly toast the sesame seeds until fragrant.  Add the sesame seeds to the bowl.

In a food processor with an s – blade attachment, process the beetroot, carrot, rosemary and olive oil.  Add all to the seed mixture and fold to combine.  Add the tamari and the extra water if needed.  Mix well.

Pre-heat the oven to 150 degrees C/300 F.

Halve the mixture and turn out half onto a piece of parchment paper on a flat baking tray.  Using a spatula, spread the mixture out as evenly as you can.  Place another piece of parchment on top of mixture and using a rolling-pin, flatten the dough until as thin as possible (about three linseeds deep).  You can go thinner if you prefer a more crispy cracker.  Remove the top piece of parchment, score cracker shapes with a knife.  Then, repeat with the other dough on another baking tray.

Place the two trays in the oven and bake for thirty minutes.  Take the trays out and flip the mixture over.  Peel off the parchment paper so that the moist side is now facing up (It may be a bit sticky on top and you will lose a little, but this is okay).  Place back in the oven,  changing the tray which was previously on the top to bottom.  Bake until crispy – about another 30 minutes.

I found it difficult to get the dough totally even and I ended up after the last 30 minutes, removing the outer squares so that the inner squares which were a little thicker, could cook for 5 minutes longer..

Allow to cool and break into pieces.  Store in air-tight containers if they last this long.  They will go quickly!!

Alternatively if you have a dehydrator, spread the mixture evenly onto several dehydrator sheets, and dehydrate for 3 – 4 hours or until the top is dry.  Then flip over onto a mesh dehydrating sheet.  Continue dehydrating at 105 F until crisp, about 5 hours.

 Nutritionally it is better to use a dehydrator or using your oven’s lowest temperature as the high heating breaks down the oils and nutritive properties of the flaxseed, but unfortunately this take a lot longer. 

Goodness posted by Stacey