Sesame Cracker

This cracker was one of the first creations we made for our cafe. It was created completely out of necessity as we were selling out of our Turmeric Hummus and needed something to go along with it to make it a proper grab-n-go snack. These crackers are a homemade recipe that started without measurements, just adding this and that to a bowl until we got to the right cracker consistency! We wanted a crispy, tasty, vegan, and gluten-free cracker that was strong enough to scoop up our hummus. Here is the recipe, for the first time measured, tested, and true. This cracker reminds me to have fun in the kitchen. Get creative and play with your ingredients. If you are interested in playing with this recipe, add herbs and spices, add an assortment of seeds, and have fun!

Ingredients:

2 cups chickpea flour

1 tbsp cumin

3-4 tsp salt

½ cup tahini

¼ cup olive oil

¾ cup water + ¼ cup (add 1 tbsp at a time as needed)

½ cup sesame seeds

2 - 3 cloves garlic, minced

Sprinkle w sea salt

Directions:

Set the oven to 350F and prepare baking sheets with parchment paper or silicone baking sheet.
Add flour, cumin, and salt to a large mixing bowl and combine. Add tahini, olive oil, and ¾ cups water and stir to combine and form the dough. Add garlic and sesame seeds. You may need to use your hands to incorporate the seeds and garlic evenly. Let the dough sit for a few minutes. If the dough is too dry, add some water slowly and combine. If the dough is too sticky, let it sit a little longer.
To form the cracker shape, roll the dough into balls the size of a marble. 20 - 25 balls will fit on each tray. This takes time, but the result is a crispy cracker with organic edges.
To flatten the dough you can use parchment paper and a rolling pin (if you use this method, set your silicone sheet or parchment paper on a flat surface for easy rolling), or parchment paper and your fingers. The paper creates a layer between you and the dough so there is less chance of it sticking. Flatten the crackers to about the thickness of a dime. Sprinkle with sea salt.
Place in the oven and bake for 12 - 15 minutes or until the edges are golden brown. Depending on your oven, you may need to bake longer.
Remove from the oven and cool. Store in an airtight container or serve with our Turmeric Hummus or Spinach Dip!

Vegan Creamy Spinach Dip

This spinach dip is creamy, flavorful, and full of healthy dark green goodness and whole foods. We use tofu and cashews in this recipe to create creaminess. Feel free to explore using only tofu for a nut-free version, or only cashews for a soy-free version. Add a little more olive oil if you go the tofu route, or an additional cup of soaked cashews with ½ cup of water if you go the cashew route. This dip is a crowd-pleaser, and perfect with some homemade sesame or seed crackers.

Ingredients:

12 oz (340g) soft tofu

1 cup soaked cashews

¼ cup nutritional yeast

2 tsp apple cider vinegar

1 tsp sea salt

1 tbsp olive oil

1 medium onion

2 cloves garlic, minced

8 oz (277g) spinach, blanched and squeezed

1/2 of a 3.5 oz (100g) can of water chestnuts, diced

garnish: paprika

Directions:

Add tofu, soaked cashews, yeast, ACV, salt, and oil to your high-speed blender. Blend until smooth. Use a tamper if needed, or add a little water if the mixture isn’t smoothing out. Set aside.
Add fresh spinach to a pot of boiling water and blanch for 3 minutes, or until the spinach is dark and wilted. Strain your spinach and let cool or poor ice cold water over it. Once the spinach cools, you can squeeze the water out by taking handfuls at a time and squeezing it between your hands. The spinach forms little patties.
Cut the spinach into smaller pieces and set aside.
Dice your water chestnuts. Set aside.
Chop 1 medium onion, and mince garlic. Add oil to your pan on medium/high heat and add the onion and garlic. When the onions are translucent, add the spinach. On low heat, add the creamy mixture to the pan and stir to combine. Add the water chestnuts and remove from heat. Note, if you keep the mixture on the heat for too long it will be too thick.
Pour into a bowl and top with paprika and a drizzle of olive oil. Serve with our Sesame Cracker or Seed Cracker.

Sesame Cracker and Spinach Dip

Recipe