I’ve made a few things this week that I’d like to share with you! When I used to live in Boulder, Colorado I would get these delicious flax seed crackers at the farmer’s market, so when I saw a big tub of flax seeds for two bucks at our local farmer’s market I decided to try and make my own.
When I got home, the flax seeds had soaked up all the water and were covered in slimy goo as you can see here.
I then took half of the flax seeds, put them in a food processor along with a clove of garlic and some spices (salt, pepper, cayenne pepper, and garam masala similar to this recipe) and blended everything. Next, I added the blended seeds to the whole seeds, mixed everything well and then spread the mixture onto parchment paper on a baking pan. I spread it pretty thin since I wanted crispy crackers. I ended up using two baking pans.
I put the pans in the oven on 200F for about an hour or so (this would probably vary depending on how thick the flax seed layer is). After they cooled, I broke up each of the flax seed sheets into random sized pieces and had crispy, flavorful flax seed crackers to dip in my homemade guacamole. These are better than the ones I bought in Boulder and waaaay cheaper!
Last night I made a bit of a healthier dish for dinner. Acorn squash with tomatoes, chard stems and red onion atop a bed of quinoa (with raisins) and chard leaves with pine nuts sprinkled on top. I first sauteed the acorn squash with the red onions and chard stems with oil, garlic and oregano. I then added some vegetable stock and covered the dish for awhile longer to cook the squash through. I then added the diced tomatoes, some nutmeg, cinnamon, a teensy bit of sugar and a splash of balsamic vinegar, cooked it a bit more and then put it all on top of the cooked quinoa and steamed chard leaves. The nutmeg was the key flavor in this and made this a very “warm” autumn dish.