I love how simple these are to make and how delicious they are. You can play around with the flavourings to suit your taste and for those of you who are not the biggest fan of flaxseed, spice it up! They are delicious with dips as well as by themselves. It’s made me want to reach for more dip recipes as this is a great cracker in texture and taste. The great thing is that this is a wonderful way to get some glorious flaxseed into your diet. Flax seed is high in fibre, antioxidants, magnesium, phosphorus, and is rich in omega 3 fatty acids which is an excellent preventative for degenerative illnesses like heart disease, hypertension and rheumatoid arthritis. A great low carb food too!
I love hummus but was looking for a low carb alternative and just happened to have a bunch of zucchini in the fridge, so voila! This is just so delicious! Creamy, garlicky and lemony – yummy! I ate it with a few flax seed crackers I had and enjoyed it so much that I immediately baked another batch of flax seed crackers, as I wanted to eat more of the hummus. The consistency is lighter than the traditional hummus and will not give you any bloating as there are no beans in it. Much easier to digest too! I served this with a garnish of parsley and a sprinkling of paprika. Delicious!
The Chief Taster ate this with justo and even ate it with my flaxseed crackers without his usual moans about the taste of flaxseed. I think I have found the perfect food disguise to get him to eat more flaxseed! I am now thinking of having this in a cauliflower wrap for lunch today….nom nom!
This is now my 500th post! I cannot believe how many recipes have been tried, tested and posted in my three years of blogging. I put the question out on Facebook as to what should I do for my 500th post and a reader asked for a grilled starter. So, here it is and thank you, Tawnya for the challenge! I loved the range of colours in this and the taste was lovely. The Chief Taster was initially hesitant with me serving this cold but enjoyed it with relish and declared that the flavours “were balanced”. He had seconds.
My food affair with chia seeds continues and I needed a cracker to go with the tomato and chia relish. Go crazy and have a play around with the flavourings when you make this recipe. I used rosemary and garlic but the possibilties with this recipe are endless. Well, not endless but lots of options! The mixture seems strange until you add the boiling water. I was looking at the dry ingredients thinking it would be not enough, then added the boiling water and woosh! The mixture expanded and I had a large ball of dough to play with.
It’s dishes like this that make the Chief Taster glad that I am vegetarian as he got to have the whole lot to himself. There was even enough for the next day for him too. I like the addition of coconut milk to dip the chicken in to give another layer of coconut flavour (or so I imagine as I don’t taste these!). I bake them in the oven briefly after frying in the pan because I am a bit overcautious with cooking meat and like to make sure it is cooked thoroughly. It also stops burning the coconut crust. Yummy, tell me more Diva….
These are great for canapes, a picnic, side salad or tasty snack. The colour combination of the red tomato and green guacamole are bright and pleasing to the eye, let alone the flavour combination being pleasing to the taste buds. I used cherry tomatoes as the balance between the amount of guacamole and tomato seemed to balance for my tastes but you could use large tomatoes. To me, these were the perfect vessels for guacamole…I love the stuff and could eat it by itself with a big spoon! This way feels a bit more elegant although they can be messy stuffing the tomatoes, but that might just be me….. Yummy, tell me more Diva…