Green Hummus Crackers
So often in the past I’ve had grand intentions of making something creative for lunch but get busy and before I know it it’s 1pm and my stomach is growling! I’ve decided that during the week any fancy cooking has to be done in the evening and lunch needs to be a quick and snappy business.
I always have hummus in the fridge, as do most vegans or plant-based eaters I know. Crudités and hummus are great but they can only take you so far and personally I like a little more than that for lunch. That’s where these quick and easy Hummus Crackers come in!
So called for 2 reasons:
1. They’re perfect with hummus.
2. They’re made from the same ingredients as hummus (!)
The miraculous ingredient that is chickpeas somehow transforms into both a creamy dip and a crunchy, crumbly cracker!
I didn’t actually add tahini but I did add lots of sesame seeds which are basically the same thing, plus the usual garlic, lemon, oil and salt.
I also added a fun new-to-me ingredient for a little health boost and fun green colour.
You’ve probably heard of and maybe tried various green superfoods available in the West like spirulina, chlorella, wheatgrass, etc. but you might not have heard of moringa which is actually even more nutrient-dense than those and a rich source of iron, vitamin A, vitamin E, vitamin K, potassium, calcium, phosphorus and magnesium.
Aduna’s moringa is a 100% organic, raw wholefood made from the naturally-dried leaf of the Moringa tree.
According to Aduna “The moringa tree is native to Africa and Asia and is widely consideredThe Miracle Tree. Drought-resistant, fast growing and perennial, every part of the tree is valuable: from the seeds that are used for purifying water, to the medicinal properties of the bark, roots and flowers and — of course — the exceptionally nutrient-dense leaves.”
It doesn’t have an unpleasant taste so it’s pretty easy to incorporate into your diet. I found it slightly earthy and savoury so prefer it in sauces, soups, salads, etc. rather than in smoothies, but if you just add a couple of teaspoons it’s not very noticeable.
Green Hummus Crackers
Yield: Approx 3-4 Servings
Ingredients
- 1 Tbsp Coconut OR Olive oil
- 3 Tbsp Ground flax seed
- 1 1/2 C (1 can ) Cooked chickpeas
- 1/3 C Sesame seeds
- 1/4 tsp Garlic powder
- 1/2 tsp Salt
- 1 Tbsp Lemon juice
- 1 1/2 Tbsp Moringa powder (optional)
Instructions
- Preheat oven to 180C/350F. Line a baking tray with parchment paper.
- Add all the ingredients to a food processor and blend until you have a smooth dough. Roll the dough into a ball and use a rolling pin to roll into a very thin, even layer. Use your fingers to patch up any gaps.
- Score the dough into cracker shapes and bake for 30-40 minutes, until just beginning to brown.
- Leave to cool for at least 10 minutes before breaking into crackers.
http://www.coconutandberries.com/2015/05/11/green-hummus-crackers/
Aduna also produce another superfood called baobab which is rich in vitamin C, fibre and antioxidants. It also happens to be delicious! It’s a little sweet and tangy, kind of like lemon sherbets (!) and is very good in smoothies or even on porridge or yoghurt.
As I strive to be a responsible consumer it’s also reassuring to me that Aduna is an ethical company. They work directly with producers in Africa who coordinate harvesting, collection and the highest quality standards, as well as ensuring that growers are paid a fair price. You can read more about their mission here.
Hope you give these crackers a go and are maybe tempted to give moringa and baobab a go!
[Disclosure: Aduna kindly sent me some of their Moringa and Baobab for review purposes, but I received no other compensation and, as always, all opinions are my own]
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Vegan Chewy Coconut-Oat Cookies
I’ve probably mentioned some time before that I went to boarding school.
It’s quite a few years now since I left but there are some things I remember very well — the food being one of them!
I rarely enjoyed the meals at school, although there were a few pretty decent desserts…
But, after sport on Tuesday, Thursday and Saturday afternoons, we’d come back to the boarding house to a tray of “treats”. Usually brownies, cookies, fairy cakes or a traybake of sorts. I have a very clear picture in my head of Matron sitting there guarding them to make sure nobody had more than one!
I guess sources of excitement were fairly few and far between as those “treats” were definitely one of them and we’d eagerly discuss what we were hoping to find that day on our way back from a cross-country run or hockey practice.
My very favourites were the Chewy Coconut-Oat Cookies.
I hadn’t actually thought of those cookies since school days but these took me right back. I’m very happy to say that they’re just as good as those I used to love, while being vegan, gluten-free and probably considerably healthier too.
They’re ultra chewy with a lovely crisp exterior and are jam-packed full of coconut and oats.They’re also quick and easy to make so hopefully you have all the ingredients at home and can whip up a batch today!
Vegan Chewy Coconut-Oat Cookies
Yield: Approx 12 cookies
Ingredients
- 1-1/2 C Rolled oats
- 1 C Oat flour*
- 1/2 C + 2 Tbsp Coconut sugar
- 1/4 tsp Salt
- 1 C Unsweetened shredded (desiccated) coconut
- 1 Tbsp Ground flaxseed
- 1/2 C + 1 Tbsp Melted coconut oil
- 2 Tbsp Maple syrup
- 1/2 tsp Baking soda
- 3 Tbsp Water
Instructions
- Preheat oven to 175C/350F and line 2 baking trays with parchment paper.
- In a large bowl, stir together the oats, oat flour, coconut sugar, shredded coconut, salt and flax.
- In a small pan, melt together the maple syrup and coconut oil. Remove from the heat and stir in the baking soda.
- Add this mixture to the dry ingredients, along with the water and stir until well combined.
- Leave for 5-10 minutes to cool slightly then scoop balls of the mixture using a cookie scoop or spoon and place on the prepared baking trays. Flatten slightly (they don't spread much) and bake for 15-20 minutes, until golden brown.
- Leave to cool for at least 10 minutes before removing to a cooling rack to cool completely.
- They will firm up a lot when cool.
- Store in an air-tight container at room temperature. They also freeze well.
Notes
- I grind my own oat flour from whole oats in my Froothie Optimum 9400 blender. It's much more economical than buying it pre-ground.
http://www.coconutandberries.com/2015/05/05/vegan-chewy-coconut-oat-cookies/
I’d love to hear if you have any positive memories of school food?!
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Another super easy and hearty salad for you today!
I love this salad for lunch with some spicy rocket leaves and a dollop of hummus, as a side-dish or all on its own. It’s an array of textures and flavours so really doesn’t need any adornment.
Who’s on team roasted cauliflower?! I absolutely adore it and am (almost) certain that even self-proclaimed cauliflower haters will love it too. I’m not particularly keen on plain ole steamed cauliflower, even less so when it’s steamed to death and sulphur smelling…raw or roasted is the way to go.
I could eat a whole head of it roasted in olive oil with salt and pepper and call it lunch but this salad is more of a balanced meal and even more delicious.
I paired the roasted cauli with beautifully sweet roasted red pepper - Another vegetable that benefits from a stint in the oven, it gets ultra sweet and takes on a slightly smoky taste if you leave it in long enough to pick up a bit of a char.
You might remember the I shared last year? One of my favourite recipes on the blog to date.
Buckwheat works magically there in place of rice with its lovely toothsome texture and nutty flavour. It’s a (pseudo) grain I use a lot in both sweet and savoury recipes and it’s just as good in this salad.
All you need to finish things off are a handful of toasted walnuts for some crunch and parsley, lemon & shallots/red onion for a bit of freshness and zing.
Roasted Red Pepper, Cauliflower & Walnut Buckwheat Salad
Yield: 2-3 Servings
Ingredients
- 1 Small cauliflower, broken into florets
- 1 Red pepper
- 2 Tbsp Olive oil (divided)
- 1/2 C Buckwheat
- 1/4 C Roughly chopped walnuts
- 1/3 C Roughly chopped parsley
- 1/2 Shallot OR 1/4 Red onion, finely chopped
- 2 Tbsp Lemon juice
- Salt & pepper
Instructions
- Preheat oven to 190C/400F. Toss the cauliflower florets with 1 Tbsp of the olive oil, salt and pepper and spread on a baking sheet. Add the whole red pepper to the baking sheet. Roast the vegetables for 20-30 minutes until the cauliflower is brown and crisp at the edges and the pepper is charred and soft (You may need to remove the cauliflower from the baking sheet and cook the pepper an extra 5 or so minutes).
- Chop the red pepper into pieces, removing most of the papery skin. It should come off easily.
- Meanwhile, cook the buckwheat. Rinse well then place in a saucepan with 1C water. Bring to the boil, then turn down the heat and leave to simmer, covered for approx 15 minutes. Once all the water is absorbed, turn off the heat and leave to sit, covered, while you prepare the rest of the salad.
- Toast the walnuts in a small pan over medium-high heat or on a small baking tray in the oven for approx 5 minutes.
- Stir together all the ingredients, including the remaining Tbsp of olive oil and season generously with salt and pepper.
http://www.coconutandberries.com/2015/05/01/roasted-red-pepper-cauliflower-walnut-buckwheat-salad/
It’s a “Bank Holiday” weekend here in the UK so an extra day of free time for playing in the kitchen! Especially as it’s supposed to be rainy…
What are you planning on making? Long weekend or not.
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Crunchy Tropical Granola
As I mentioned last time, breakfasts have been all about the smoothies lately. But you can have too much of a good thing and I don’t want to get in a rut so I’m mixing things up with a new granola recipe.
Not sure where the inspiration for this came from - possibly the vaguely tropical weather we’ve been enjoying in London lately! Or maybe just the tasty selection of dried fruit in my kitchen cupboards…
You’ll probably find that most packets of dried fruit have preservatives, sugar and/or oils added to them. Urban Fruit is a little different and prove that you don’t need any of those things to get an amazing product.
They do loads of different dried fruit - apples & pears, cherries, mango, banana, pineapple, strawberries and blueberries & blackcurrants - none of which contain anything but fruit!
I used their “Tremendously Tropical” mix for this Crunchy Tropical Granola which contains some of my favourites: pineapple, coconut, MANGO (my very favourite!) and banana. Topped up with a few extras from my cupboard this made for a seriously fruity granola.
I kept everything else nice and simple with just oats, pumpkin seeds and sunflower seeds. Coated in a touch of coconut oil and maple syrup and baked you get a really crunchy base. Don’t forget a generous pinch of salt! I promise it won’t taste salty but as you’ve probably heard people say before it simply “brings out the flavours” of everything else.
In keeping with the tropical theme, I like this granola best served with tangy coconut yogurt and sliced banana. Add a drizzle of maple syrup or coconut nectar if you like a little extra sweetness.
Another option, especially if you’re a smoothie person like me, is to try pouring your smoothie into a bowl, topping with a handful of this granola and then eating it with a spoon instead of slurping with a straw.
Crunchy Tropical Granola
Ingredients
- 2 C Jumbo rolled oats
- 1/3 C Sunflower seeds
- 1/3 C Pumpkin seeds
- Large pinch of salt
- 1 Tbsp Coconut oil
- 3 Tbsp Maple syrup
Approx 2C tropical dried fruit. I used:
- 1/3 C Dried banana coins (the chewy kind not the chips with all the sugar and oil added)
- 1/3 C Dried apricots, chopped
- 1/3 C Dried mango, chopped
- 1/3 C Dried pineapple, chopped
- 1/3 C Large coconut flakes
- 1/3 C Dried cranberries
Instructions
- Preheat oven to 200C/400F.
- Mix together the oats, seeds and salt in a large bowl.
- In a small saucepan, melt the coconut oil and maple syrup together. Pour over the oat mixture and stir to coat well.
- Pour onto a lined baking try (one with sides is easiest) and bake for 30-40 minutes, stirring half-way through baking time. Use your nose - it should smell toasty but not burnt!
- Remove from oven and leave to cool fully before stirring through the dried fruit.
- Serve immediately or store in a sealed jar/container for up to a couple of weeks.
http://www.coconutandberries.com/2015/04/24/crunchy-tropical-granola/
I treated myself to some fresh flowers too. Homemade granola, flowers and sunshine, what more could you want to see in the morning?!
There are a few healthy granola recipes on the blog for you to choose from:
Cherry-Coconut Granola - made from leftover almond pulp!
Orange-Pepita Granola - this one turns your almond milk sweet and fruity!
And for more serving suggestions, take a look at this:
or these:
What have you been munching for breakfast lately?
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I’m aware this doesn’t look or sound like the most appropriate dish for spring-time - more like winter comfort food! But there is a reason behind me making it…
I’ve been on a huge smoothie kick lately (more on that to come) and more often than not have been starting my days with a blended breakfast! I like to keep a good selection of frozen fruit and ice on hand so I can whizz up whatever takes my fancy at any time, but considering my freezer is pretty teeny, it’s getting very tight in there!
I’m sure it’s a familiar story: impulse purchases thrown in the freezer only to be forgotten for months, half batches of muffins stashed away to stop me from eating them all in one go, mysterious foil-wrapped items, and of course those neat containers of homecooked beans and grains, which would have been sensible to have on hand - only if there was actually space for them…
All that to say, I’m giving my freezer a spring clean! Among the items I dug out was a nearly full package of gnocchi.
Serving it with pesto was the obvious choice but I’m a bit pesto-ed out right now. This Vegan Gnocchi Bake is nearly as easy to make and the little extra time it takes is well worth it.
I made a thick, rich tomato sauce with plenty of vegetables to generously coat those little Italian dumplings. This would be delicious eaten as is but the Moxarella took it over the top! I came across this recipe a long while back on the blog Vedged Out and was stunned at how authentic it looked.
It browns and stretches just like regular mozzarella! Mega bonus points for having just a few ingredients and for being nearly instant. It’s fantastic as a topping for this Gnocchi Bake but I also can’t wait to try it on pizza!
Vegan Gnocchi Bake with Spinach, Tomatoes & Moxarella
Yield: 3-4 Servings
Ingredients
- 1 Tbsp Olive oil
- 1 Onion, diced
- 1/2 Orange or yellow pepper, diced
- 1 Clove of garlic, minced
- 1 x 400g/14oz Can of chopped tomatoes
- Handful of cherry tomatoes, halved (optional)
- 1/2 C Water
- 1 tsp Coconut sugar
- 1/2 tsp Salt
- 400g/14oz pkg Vegan gnocchi*
- 50g/2oz Spinach, chopped
- Handful of basil leaves, roughly chopped
- 1 x recipe Vegan Moxarella*
Instructions
- Heat the oil in a large saucepan over medium heat. Add the onion and pepper and cook, stirring occasionally, for 5-8 minutes, or until soft. Add the garlic and cook for a further minute.
- Add the canned tomatoes, cherry tomatoes (if using), sugar and salt and bring to a simmer. Leave to simmer, uncovered, for 5 minutes, or until flavoursome and quite thick.
- Add the gnocchi, stir well and cover the pan. Leave to simmer on medium-low heat for 10 minutes, or until gnocchi is heated through, stirring occasionally to ensure it doesn't stick to the bottom. Remove from the heat, add the spinach and basil and leave covered until wilted.
- Preheat the grill (broiler).
- Pour the contents of the saucepan into an ovenproof dish, top with dollops of the Moxarella (you may not need/want all of it) and place under the grill for approx 5 minutes, until just beginning to brown.
- Serve immediately with a big green salad.
Notes
*A lot of store-bought gnocchi is vegan but check the package to be sure as it can sometimes contain egg.
*I halved the salt in the Moxarella recipe.
http://www.coconutandberries.com/2015/04/21/vegan-gnocchi-bake-with-spinach-tomatoes-moxarella/
Hope you enjoy the recipe! Stash it away for a chilly day if you’re already in salad and light meal mode.
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