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“Free from lots” Crackers Recipe – Savoury or Sweet

“Free from lots” Crackers Recipe – Savoury or Sweet

Alexx Stuart | March 7, 2019

 

Ingredients

1 egg (if egg allergic, use chia/water mix or flax egg mix)
30g coconut oil (butter is fine too if you don’t need to avoid dairy)
40g hemp seeds (optional, you can up the sunflower/pumpkin seeds by 20g each instead)
60g sunflower seeds
80g pumpkin seeds
2 cloves garlic
½ tsp salt
½ tsp fennel seeds
3 stalks fresh thyme – without the stalks if you know what I mean. Just get the little green leaves off the stalks

Method

1. Get your mini mixer, food processor, Thermomix or even blender if it’s a powerful one.

2. Preheat oven to non-fan forced 180C (165C for fan forced) or 350F

3. Place peeled garlic cloves, fennel seeds in and pulse until well chopped.

4. Place seeds in and do the same. You don’t want big chunky bits of seeds. Slightly grainier than a ‘meal’ consistency is perfect.

5. Place your coconut oil and egg/chia mix in.

6. Combine well, scraping down the side of the bowl after a couple of seconds.

7. Your cracker dough is done.

8. Place it in a heap on a parchment sheet that has had olive oil rubbed on it and cover with another parchment sheet rubbed with olive oil – this will stop the dough sticking to either as you roll it out.

9. Roll it out to a thin, cracker thickness.

10. Remove the top layer of parchment.

11. Place on the parchment on a baking tray and mark out with a knife over the wet dough, the squares you want to make – you could do cookie cutter shapes if you wanted to also!

12. Bake for around 20 minutes. If you have an annoying oven like my little old gas oven, I like to take out after 20 minutes, remove all the outside bordering crackers, and pop back in for a couple more minutes to ensure the middle ones get well done.

 

Sweet Variation

Instead of the garlic, fennel, salt and herbs add 3 heaped tablespoons of dried blueberries or cranberries and a heaped tsp of cinnamon.  This is still not incredibly sweet and if you’re ‘weaning’  off ultra sweet processed foods, you can add 1 tablespoon maple to this for a yummy sweet biscuit. You can then top these with nut and seed butter and a slice of banana, or a little sugar-free jam. Whatever you dream up!

 

Notes

Coconut Oil
It doesn’t matter if it’s solid or liquid for mixing. Either will work.

Thermomix Tip
You can ‘peel’ your garlic cloves on reverse. Use speed 4 for 2 seconds. Open lid and lift the skins out. For the rest, Speed 6, 15 seconds, with a scrape down at half time is perfect for this recipe.

FODMAP Sensitive
the garlic, fennel and thyme are optional, so if you’re FODMAP sensitive, you can ditch the garlic or if you don’t like fennel, ditch the fennel and so on. BUT even if you don’t think you like fennel, I’d be brave and try it anyway. It really makes it so wonderful!

Activating Seeds
It’s a great idea if you have time, to prepare a big batch of activated seeds every now and then, so you have them on call. It’s not the end of the world, however, if you want to get stuck into making this recipe today, to make a batch with what you have.

 

Find more fantastic low-tox recipes and advice on Alexx’s website, Low Tox Life.

Share your delicious, whole foods snack creations with us on Instagram with #myTWC!

 

Ditch the Packets with This “Free from lots” Crackers Recipe, Make ‘Em Savoury or Sweet

Ditch the Packets with This “Free from lots” Crackers Recipe, Make ‘Em Savoury or Sweet

Alexx Stuart | March 7, 2019

 

It was just a regular day, I was going about my business getting some work done and then I remembered that nut free snacks for my son needed to be made, for him to take to kindy. We’re gluten free, so I always send him with stuff for morning or arvo tea, to avoid vacuous ‘gluten-free’ biscuits and crackers that are basically starch and provide virtually no nutrients – not what a little body needs!

Free From Lots Crackers

I didn’t want to make another sweet thing and was keen to come up with a savoury snack that could last the week in an airtight container.

These crackers were borne out of invention and wanting to create a seriously delicious cracker for a gluten free/nut free/dairy free/grain free snack. I scoured what I had in the pantry and the little guy was really excited about the result! He adores them. I hope you do too.

You’ll notice that because they are so much more nutrient dense than your average cracker, 2 or 3 of these is perfect for a snack – delicious with a dip or cheese or whatever spread you fancy. I had 4 crackers with paté and a big salad for lunch on Thursday, and that was perfect for the whole afternoon.

I’ll pop the original recipe here and a few sweet/savoury version ideas and serving suggestions down the bottom to help with inspiration.

How pretty is this little budgeroo hardwood board? My husband makes gorgeous boards by hand and made me this little one about a year and a half ago now. We use it every day and still going strong!

 

Flavour & Ingredient Variation

I’ve tested this recipe a couple of times this week to see how flexible it is – and it is!

Try instead of hemp seeds, macadamia or brazil nuts. Gorgeous! Try without garlic for a more subtle cracker – perfect with a triple cream cheese like Brillat Savarin if you’re able to enjoy dairy. Swap fennel seed and thyme, for dried oregano and a teaspoon of lemon zest – greek crackers. So yummy!

Alternative Ways to Use This Mix

free from lots tartOh yum, this tart was gorgeous. I pressed the mixture for the original recipe into a little ceramic dish to see if it would bake as a tart ‘pastry’. It worked superbly. Next time, though, I would pop the mix into agreased mini (or large for that matter) quiche tin, to be able to pop it out easily.

I filled it with a delicious, zesty probiotic filling of 1 small avocado, 1 tablespoon cultured veg, 1 pinch sea salt, half a tsp dulse flakes (sea veggie packed with minerals) and 1 tbsp fine chopped parsley. Mashed and combined and then filled into the tart and cracked pepper on top. Divine! You could do mini hors d’oeuvres sized tartlets with this idea. How cute! Just use muffin liners/parchment if doing in muffin tins, in case they want to stick and you waste your time!

This mix can even be used as a pizza base.
Par-bake for 12 minutes. Top with your pizza toppings of choice and bake another 10 minutes. Delicious! Best as mini pizzas and, again, a gorgeous snack. This sort of thing is perfect to involve the kids, getting them to top their own mini pizzas with veggies.

Now over to you! Let me know what variations you try or how to serve it or enjoy it. Can’t wait to see and share!

 

Ingredients

1 egg (if egg allergic, use chia/water mix or flax egg mix)
30g coconut oil (butter is fine too if you don’t need to avoid dairy)
40g hemp seeds (optional, you can up the sunflower/pumpkin seeds by 20g each instead)
60g sunflower seeds
80g pumpkin seeds
2 cloves garlic
½ tsp salt
½ tsp fennel seeds
3 stalks fresh thyme – without the stalks if you know what I mean. Just get the little green leaves off the stalks

 

Method

1. Get your mini mixer, food processor, Thermomix or even blender if it’s a powerful one.

2. Preheat oven to non-fan forced 180C (165C for fan forced) or 350F

3. Place peeled garlic cloves, fennel seeds in and pulse until well chopped.

4. Place seeds in and do the same. You don’t want big chunky bits of seeds. Slightly grainier than a ‘meal’ consistency is perfect.

5. Place your coconut oil and egg/chia mix in.

6. Combine well, scraping down the side of the bowl after a couple of seconds.

7. Your cracker dough is done.

8. Place it in a heap on a parchment sheet that has had olive oil rubbed on it and cover with another parchment sheet rubbed with olive oil – this will stop the dough sticking to either as you roll it out.

9. Roll it out to a thin, cracker thickness.

10. Remove the top layer of parchment.

11. Place on the parchment on a baking tray and mark out with a knife over the wet dough, the squares you want to make – you could do cookie cutter shapes if you wanted to also!

12. Bake for around 20 minutes. If you have an annoying oven like my little old gas oven, I like to take out after 20 minutes, remove all the outside bordering crackers, and pop back in for a couple more minutes to ensure the middle ones get well done.

 

Sweet Variation

Instead of the garlic, fennel, salt and herbs add 3 heaped tablespoons of dried blueberries or cranberries and a heaped tsp of cinnamon.  This is still not incredibly sweet and if you’re ‘weaning’  off ultra sweet processed foods, you can add 1 tablespoon maple to this for a yummy sweet biscuit. You can then top these with nut and seed butter and a slice of banana, or a little sugar-free jam. Whatever you dream up!

 

 

Notes

Coconut Oil
It doesn’t matter if it’s solid or liquid for mixing. Either will work.

Thermomix Tip
You can ‘peel’ your garlic cloves on reverse. Use speed 4 for 2 seconds. Open lid and lift the skins out. For the rest, Speed 6, 15 seconds, with a scrape down at half time is perfect for this recipe.

FODMAP Sensitive
the garlic, fennel and thyme are optional, so if you’re FODMAP sensitive, you can ditch the garlic or if you don’t like fennel, ditch the fennel and so on. BUT even if you don’t think you like fennel, I’d be brave and try it anyway. It really makes it so wonderful!

Activating Seeds
It’s a great idea if you have time, to prepare a big batch of activated seeds every now and then, so you have them on call. It’s not the end of the world, however, if you want to get stuck into making this recipe today, to make a batch with what you have.

 

Find more fantastic low-tox recipes and advice on Alexx’s website, Low Tox Life.  

Share your delicious, whole foods snack creations with us on Instagram with #myTWC!

 

Lemon Ginger Slice

Lemon Ginger Slice

Alexx Stuart | February 27, 2019

 

Prep Time: 10 minutes
Cook Time: 25 Minutes

This recipe creates 20 square slices.

Ingredients

Slice Batter Ingredients

80 grams butter salted
1 tbsp rice malt or maple syrup
⅔ cup tapioca flour, arrowroot flour can be used interchangeably
¼ cup + 1 tbsp coconut flour if you don’t have coconut flour sub with⅓ cup chickpea or sorghum flour.
2 ½ tsp ground ginger
1 tsp baking powder
⅓ cup rapadura sugar. You could use maple syrup also here.
½ cup desiccated coconut
1 egg you can use a flax egg substitute to be egg free

 

Icing Ingredients

40 grams butter salted
1 cup rapadura sugar finely blended on high in a dry blender for the smoothest result, although I don’t bother.
1 tsp tapioca flour
1 tsp ground ginger
1 tbsp grated lemon rind you could also use lime rind.
2 tbsp lemon juice
⅓ cup desiccated coconut. This is to dust over the top once the slice is done, before you set it.

 

Slice Method

1. Melt the butter and syrup together until just melted.

2. Preheat oven to 180C/350F, fan forced.

3. Melt the butter and syrup together until the butter is just melted.

4. Add all other cake batter ingredients, with the egg last so it doesn’t get cooked against the warm butter.

5. Blend on medium speed for 10 seconds.

6. Press out into a lined slice tin of about 25 x 18cm.

7. Bake on 180C / 350F for 25 minutes or until firm and cooked (do the skewer test at 20 minutes to be sure it needs that extra 5 minutes).

8. Remove from oven and decant to a cookie cooling rack.

 

Icing Method

1. Heat a small saucepan on medium heat until water comes to the boil, then turn onto low heat.

2. Place a bowl over the top with the butter in it, until butter melts.

3. Stir in the rapadura sugar, lemon juice, ginger, tapioca flour and rind/zest into a thick brown blobby paste.

4. Let it sit in the bain marie/double boiler until it becomes thick, spreadable liquid.

5. Spread over the slice (it doesn’t need to be fully cooled first).

6. Dust your coconut over the top and set in the fridge for an hour until the icing is hardened.

 

Invite people you love to a table where you set up a pot of tea and squares on a tray.

Appreciate how lucky we all are to be able to savour these treats and delicious moments with our special people.

 

Find more fantastic low-tox recipes and advice on Alexx’s website, Low Tox Life.

Share your healthy baking creations with us on Instagram with #myTWC. 

 

Enjoy This Zingy Lemon Ginger Slice With a Cuppa This Weekend!

Enjoy This Zingy Lemon Ginger Slice With a Cuppa This Weekend!

Alexx Stuart | February 27, 2019

 

 

Prep Time: 10 minutes
Cook Time: 25 Minutes

This recipe creates 20 square slices.


Ingredients

Slice Batter Ingredients

80 grams butter salted
1 tbsp rice malt or maple syrup
⅔ cup tapioca flour, arrowroot flour can be used interchangeably
¼ cup + 1 tbsp coconut flour if you don’t have coconut flour sub with⅓ cup chickpea or sorghum flour.
2 ½ tsp ground ginger
1 tsp baking powder
⅓ cup rapadura sugar. You could use maple syrup also here.
½ cup desiccated coconut
1 egg you can use a flax egg substitute to be egg free

 

Icing Ingredients

40 grams butter salted
1 cup rapadura sugar finely blended on high in a dry blender for the smoothest result, although I don’t bother.
1 tsp tapioca flour
1 tsp ground ginger
1 tbsp grated lemon rind you could also use lime rind.
2 tbsp lemon juice
⅓ cup desiccated coconut. This is to dust over the top once the slice is done, before you set it.

 

Slice Method

1. Melt the butter and syrup together until just melted.

2. Preheat oven to 180C/350F, fan forced.

3. Melt the butter and syrup together until the butter is just melted.

4. Add all other cake batter ingredients, with the egg last so it doesn’t get cooked against the warm butter.

5. Blend on medium speed for 10 seconds.

6. Press out into a lined slice tin of about 25 x 18cm.

7. Bake on 180C / 350F for 25 minutes or until firm and cooked (do the skewer test at 20 minutes to be sure it needs that extra 5 minutes).

8. Remove from oven and decant to a cookie cooling rack.

 

Icing Method

1. Heat a small saucepan on medium heat until water comes to the boil, then turn onto low heat.

2. Place a bowl over the top with the butter in it, until butter melts.

3. Stir in the rapadura sugar, lemon juice, ginger, tapioca flour and rind/zest into a thick brown blobby paste.

4. Let it sit in the bain marie/double boiler until it becomes thick, spreadable liquid.

5. Spread over the slice (it doesn’t need to be fully cooled first).

6. Dust your coconut over the top and set in the fridge for an hour until the icing is hardened.

 

Invite people you love to a table where you set up a pot of tea and squares on a tray.

Appreciate how lucky we all are to be able to savour these treats and delicious moments with our special people.

 

Find more fantastic low-tox recipes and advice on Alexx’s website, Low Tox Life.

Share your healthy baking creations with us on Instagram with #myTWC. 

 

Gluten Free Mexican Pork and Black Bean Pie

Gluten Free Mexican Pork and Black Bean Pie

Alexx Stuart | January 7, 2019

 

I’ve made this recipe three times now because I’m a big fan of steering you towards a winner and being absolutely sure it’s great. If pork isn’t your speed you can switch out the pork mince for chicken or beef or triple the black beans for a vegetarian version. Don’t have the right veg on hand? You can leave out the greens or switch with zucchini. Don’t be too rigid and just use what you have as long as the general gist is there. The top, obviously, though does need those proportions and textures to be right.

I hope it brings you some delicious mid-week comfort. This recipe is perfect for a family of 6, or our little family of 3, with a lunch for me and two lunchbox hot-pot reheats for the little man.

Prep time: 30 minutes. Cook time: 30 minutes. Recipe serves: 6 people.

 

Ingredients

Mexican Pork & Black Bean Pie Filling

2 cups roughly chopped purple onion
¼ cup extra virgin olive oil or ghee
½ tsp dried oregano
2 tsp paprika
1 tsp dried or finely chopped fresh rosemary
1 clove garlic
500 g minced pork
1 cup cooked black beans either soak 2/3 cup black beans in water and a tbsp lemon juice for 12 hours and simmer for 1.5 hours, OR buy a BPA / BPS free tin of cooked black beans
1 ½ cup tomato passata – I love to use passata over tinned tomatoes to avoid aluminium or potential BPA/BPS tin lining leaching, as tomatoes are acidic and leaching potential increases. Glass passata jars are great and perfect for stock/broth storage thereafter
½ cup water
½ cup chopped cilantro / coriander
½ cup cup scallions / spring onion, fine chopped
1 tsp sea salt
2 tsp smoky hot sauce (optional but wow it makes it for the adults… use separately on your helping if you have kids who can’t hack spice.
1 corn cob, kernels chopped off
1 cup cavolo nero, collard greens or baby spinach whatever is in season or available where you are

 

Mexican Pork & Black Bean Pie Topping

1 cup masa harina (rough corn flour with lime (not starch!)
½ cup goat’s yoghurt (sub with any other yoghurt you prefer)
½ cup quinoa flour (or rice / buckwheat / sorghum)
1 egg, whisk in a mug before adding to the bowl
1 ½ cups water
1 cup scallions/spring onions, fine chopped
½ cup fine chopped coriander/cilantro
1 tsp sea salt
2 tbsp Extra Virgin Olive Oil

Optional:
1 cup grated cheddar cheese. Not necessary but if your house is a cheesy top house and has no dairy issues, then feel free to add – or substitute with a few tablespoons of nutritional yeast.

 

Method

Filling Method

1. Sauté onions in your olive oil/ghee until well softened and starting to brown then add the dry spices – paprika/oregano/rosemary for 1 minute until it becomes super fragrant.

2. Add the garlic and pork mince and cook for 3-4 minutes until the mince is starting to brown a little

3. Add the tomato passata, black beans, water, scallion/spring onions, coriander, sea salt, corn kernels, cavolo nero/baby spinach/collard greens and the optional hot sauce if you’re adding it. Leave all to simmer on low for 10 minutes while you assemble the pie top.

Pie Top & Finishing Pie Method

1. Preheat the oven to 200C/400F fan forced and grab a big mixing bowl.

2. Place the masa harina, goat’s yoghurt, quinoa flour, water, chopped scallion/spring onions, egg, coriander and olive oil all into a bowl and mix by hand until well combined. This mix is going to need to be able to spread over the top of the pan filled with the mince mix, so if it’s too thick to spread for whatever reason, just add 2 tbsp goat’s yoghurt and another ¼ cup water and mix thoroughly again to make it runnier.

3. Switch off the pan with the mince bubbling away. Pour the pie topping mixture over the top and spread over the whole mince mix to cover the completely around to all the edges of the pan. Top with cheese if you’re adding it.

4. Bake for 25 minutes or until top is getting golden.

5. Serve to people you love, have lovely chats, light candles and be grateful for the feasts we take the time to prepare and share. Simple pleasures yet so, so lucky, right?

 

Find more fantastic low-tox recipes and advice on Alexx’s website, Low Tox Life.

Share your delicious comfort food creations with us on Instagram with #myTWC

 

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