Friday, 13 January 2017
Gluten-Free, Dairy-Free, Vegan Butternut Squash and Sea Salt Seed Crackers
I was inspired by a recipe I saw in a gluten-free magazine from Eighty 20 Nutrition recently. She makes her crackers with sweet potato but I'm not a fan, so I've been experimenting with alternatives and have come up with this.
These crackers are nut-free yet deliciously crunchy and still have that 'nutty' flavour. They're gluten free and dairy free too and perfect for loading up with dips or with cheese (alternatives).
Kept in an airtight container they'll last for around a week - although not in this house!
I'm trying to eat healthier this year and stay away from too many refined and processed foods. Many of the shop-bought crackers, breads and breadsticks - particularly the gluten-free versions - are loaded with added salt and sugars, so it's great to be able to add only the salt I want (or leave it off entirely) and know exactly what's going into our food. My daughter loves these in her lunchbox with a little pot of hoummous and they are perfect for crumbling into homemade soups to add a bit of bite.
250g butternut squash - peeled and cut into chunks
450 ml water
400g of seeds - I use a mix of brown and golden linseed, sunflower seeds, pumpkin seeds and chia seeds, but use whatever you have
2 tbsp psyllium husk - buy this online or from a whole food shop
2 tbsp coconut oil
Sprinkle of sea salt if desired
Preheat the oven to 160 degrees. Line 2 or 3 large baking trays with greaseproof paper.
Place the prepared squash in a bowl with the water. Cover and microwave on high for approximately 10 minutes until soft.
Meanwhile mix all the seeds together in a large bowl and stir to combine the psyllium husk.
Once the squash is cooked, drain the water into the seed mix and stir very thoroughly. When the water is added, the husk powder has a tendency to form into jelly-like lumps, so make sure it's well combined.
Set aside for a few minutes, and add the coconut oil to the butternut. Blend to a smooth, lump-free consistency. Any lumps will result in soggy crackers - and nobody likes a soggy cracker!
Now combine the pureed squash with the seed mix and stir until thoroughly mixed through.
Spread your mix onto your paper-covered trays as thinly as possible, spreading out and pressing down with the back of a spoon.
Sprinkle with sea salt and cook in the oven for approximately 50 minutes until golden brown and crispy. I find it helps to have the oven door slightly ajar for the last 5-10 minutes to allow any steam to escape and make sure the cracker gets nice and crisp.
Leave to cool then break into pieces. Once they are absolutely, completely cooled, store in a airtight jar.
What would you eat with yours?