BUCKWHEAT/FLAX SEEDS SPICY CRACKERS with GRILLED GOLDEN BEET DIP/HUMMUS

August 20, 2013

I am not Vegan.

I eat gluten in some form every day.  

Healthy food habits…not all the time.

We do go sometimes Vegan for a week, just to see how it feels. Being a South Indian, rice is a huge part of our daily meals, we naturally follow a gluten free diet to a certain extent. 

Now about eating and following a healthy lifestyle, wish I was more consistent with it.  We eat quite healthy, actually very healthy, but after a good healthy meal, we go out for  Gelato:). My new favorite flavor FicoPistachio, oh yum. 
OK, I don’t eat ice cream everyday, but I need a sweet something after dinner time.  Do you crave a dessert after your dinner?

Another thing we love after dinner, especially during weekends is music. The guitar comes out, karaoke mike turned on, fighting over who goes first with their choice is usually a scene on a Friday night.  It’s so much fun that we started our monthly karaoke get together with some friends who enjoy singing. Well some of us do sound like Cameron Diaz(including me) from ‘MY BEST FRIEND’S WEDDING’, but hey, we have fun. Do you think you sound different during karaoke?,I definitely think I do.

 This month for our karaoke meet I got to make these crackers and dip. After some unsuccessful guesses as to what went into the dip, they couldn’t believe it was Golden Beets and loved how light and good it was.  Served it with Roquefort and goat cheese coated with pistachios and drizzled with pineapple marmalade. A good evening it was.

The crackers are crispy and spicy and they go perfect with the dip which is light and tasty.Of course, I haven’t given up on my chips and salsa, but I love this combination too.  In fact this dip makes for a very good sauce for pasta, so double whammy there right..?

Here goes the gluten free, vegan and very easy crackers and a healthy dip to go along. 

BUCKWHEAT/FLAX SEED SPICY CRACKER AND GOLDEN BEETS DIP

CRACKERS:
Ingredients:

1/2 cup buckwheat flour(you could get buckwheat and grind it)
1/2 cup finely ground flax seeds
1/4 cup almond flour
2 finely chopped garlic
2 finely grated green chilies
1 tbsp agave nectar
1 tbsp chia seeds
1 tbsp poppy seeds(optional, for crunch)
1/2 tsp salt(or accordingly)
Water to mix.

Method:

1. Add all the ingredients except water and mix it with a whisk.
2. Add 2 tbsp of water at a time and mix everything so that it forms a dough.  Do not add more water.  It has to be a stiff dough.  Let rest for 15 minutes.
3. Roll the dough pretty thin on a turned baking sheet or rolling mat.  Use pizza cutter or a knife and cut to any shape you want.  Transfer the cookies very carefully to a lined baking sheet.
4. Bake at 300-325 degrees in the center of the oven for 20-25 minutes or until it browns lightly on the sides.  If you want crispier crackers, turn off the oven and leave the cracker in the oven for another hour.
ENJOY!

DIP/HUMMUS

Ingredients:

2 jalapenos
3 small golden beets
1 cup white beans/cannellini  beans(I used canned)
4 garlic cloves
1 tbsp white sesame seeds
1 large lemon juiced
1/4 tsp roasted cumin powder
2 tbsp extra virgin olive oil
1/2 tsp salt(or accordingly)
fresh crushed pepper

Method:

1. Slice jalapenos and golden beets.  Grill it indoors or on an outdoor grill.  Once it is grilled and cooked, take it out and wrap with aluminum foil and keep aside. I leave the seeds in the jalapenos, you could remove it if you want.
2. Using a food processor to grind the jalapenos and golden beets..
3 Then add all the other ingredients and grind till you get a nice hummus texture, then grind some fresh pepper and mix well.
4. Serve with little crushed pepper and drizzle of olive oil on top.

ENJOY!!

Have a great week and thank you so much for your kind words on my previous post.  I truly appreciate your comments, I feel more inspired and motivated by your kind words.  

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