Click here to printZa'atar Seed Crackers & Vegan Tzatziki
Za’atar has to be one of the most versatile spice mixtures I have in my cupboards, I use it sprinkled over roast veggies, salads and in this yummy cracker recipe! Make up a big batch of these crackers and you’ve got snacks covered - pop these in school lunch boxes, bring along to a picnic or take to work for morning tea.
Tzatziki is such a refreshing and light dip which goes with so many different dishes, simply spread on Za'atar Seed Crackers, serve with Kale Falafels or as dip with veggie sticks. Adding beetroot is a nutritious and vibrant twist on an old classic!
MAKES 32 Crackers
ingredients
Crackers
- 1 cup sunflower seeds
- ½ cup pumpkin seeds
- ½ cup buckwheat flour (you can grind Plain Buckinis)
- 4 tbsp Za’atar spice mix
- ¼ tsp sea salt
- 2 tbsp chia seeds
- 6 tbsp water
- ¼ cup Coconut Oil, melted
Vegan Tzatziki
- 1 cup coconut yoghurt
- 2 tbsp lemon juice + zest
- 1 garlic clove, finely grated
- handful mint, finely chopped
- 1 Lebanese cucumber, grated
- ¼ cup beetroot, grated
- salt and pepper to taste
method
- Step 1 :Preheat over to 108°C. In a small bowl, combine the chia seeds and water and let sit for 10 minutes.
- Step 2 :Pulse the sunflower seeds + pumpkin seeds in a food processor until broken down a little then pour into a medium sized bowl. Add the rest of the dry ingredients and stir to combine.
- Step 3 :Next add the chia gel and melted coconut oil. Using clean hands, combine until the mixture comes it comes together in a ball.
- Step 4 :On a baking tray, roll out the mixture between two sheets of baking paper. Depending on how thick you like your crackers you may like to separate the mixture into two balls and roll out on two baking trays. We made them rather thick but think they would work well even thinner! With a heavy knife, score the crackers to your desired shape and size.
- Step 5 :Cook in the oven for 10-15 minutes or until just brown. Let the crackers cool slightly before breaking up into squares. Store in an airtight container.
- Step 6 :Combine the coconut yoghurt, lemon juice + zest (reserve a little to garnish), garlic & mint in a small bowl and stir to combine.
- Step 7 :Squeeze the excess water from the cucumber and combine with the coconut yoghurt mixture. Season with salt and pepper to your liking. Just before serving sprinkle the tzatziki with grated beetroot and extra lemon zest. Mix the beetroot through slightly to create a lovely swirl of colour if you like.
Article printed from Loving Earth: https://lovingearth.net/