Tag Archives: vegan

Flaxseed Crackers

These remind me of Mary’s Gone Crackers but are a fraction of the price.

3/4 cup golden flaxseedflax-crackers
1/4 cup brown flaxseed
2 Tbsp. golden flaxseed meal
1/4 cup sesame seeds
1/4 cup sunflower seeds
3/4 cup water, plus more for soaking
1 Tbs. Braggs, soy sauce, or coconut aminos (next time I make them I’m going to use less for a less salty cracker)
1/8 tsp. garlic powder

Mix sunflower seeds and sesame seeds.  Cover with water and let soak at least 10-15 minutes.  Pour ¾ cup water over the flaxseeds and flaxseed meal.  Mix well and let sit for 10 to 15 minutes, stirring occasionally, until the mix becomes thickened, but not too stiff. Towards the end of the soaking time, preheat oven to 350 degrees. Drain the water from the sunflower seeds and sesame seeds.  Add to flaxseed mixture along with seasonings.  Blend well. Using rubber spatula, spread out onto a baking sheet lined with parchment paper. Bake 15-20 minutes until firm enough to peel off in one piece. Flip over.  Score with a pizza cutter or sharp knife.  Bake for another 15-29 minutes or until desired crispness.  Break crackers along score lines and store in an airtight container.

Chia Seed Pudding

chia seed pudding

This is a very satisfying snack or dessert.   This makes one serving but could easily be multiplied.

2 Tablespoons chia seeds

½ cup unsweetened vanilla almond milk or coconut milk, or a blend of both

2-3 drops liquid stevia, such as SweetLeaf’s Vanilla Creme Sweet Drops or a teaspoon raw honey

Optional additions:  sprinkle of cinnamon, unsweetened flaked coconut, chopped toasted pecans or slivered almonds, fresh organic berries or a few organic raisins, raw cacao nibs

Mix chia seeds with non-dairy milk of choice and a few drops of stevia or raw honey.  Stir again after 10 minutes.  Refrigerate up to 10 hours until ready to serve. Top with cinnamon, unsweetened flaked coconut, few organic raisins, or raw cacao nibs.

My Favorite Breakfast Smoothie

 

blueberry smoothie

12-16 ounces, almond, coconut, or almond-coconut milk

1/3 cup frozen, organic, wild blueberries (Trader Joes has good prices)

½ banana (Frozen banana makes for a thicker, creamier texture.  I cut bananas into 1-inch chunks and freeze on a cookie sheet lined with plastic wrap.   Store frozen banana chunks in a zippered bag.)

1 serving Vanilla Protein Powder of your choice (I’ve tried all sorts of brands, but I prefer Nutrameal™ Free because it’s gluten, dairy, and soy-free, with no nasty after-taste. It also has fiber and a balance of carbs, protein, and fat which sticks with me longer than a protein-only powder.)

1 Tablespoon fiber powder blend

1 handful organic baby spinach (the dark blue of the blueberries hides the green and you really don’t taste the spinach)

Optional additions: maca powder, flaxseed oil, chia seeds (soaked for at least 10 minutes in your non-milk of choice) and/or hemp seeds

Pulse for a few seconds in blender and then blend until smooth, scraping down the sides as needed.