For most people, fasting means sacrifice. Just like banning sugar, fat and processed foods from their diet. To me, it's a challenge and an incentive to change the way I think, to analyse the food I eat and to become creative in the kitchen. What can I use to substitute sugar in a cake? How do I incorporate more vegetables in my daily meals? The beauty of this is surprising myself, having excellent Eureka moments and enjoying many creative challenges.
The words "snack" and "fast food" have really negative connotations, even though those words are actually completely neutral. You can snack on healthy things, for example, and fast, i.e. quickly prepared food can be nutritious and balanced. Whenever I get my sweet cravings, I like to snack on energy balls with dates, nuts and coconut. Suppito's Andrea has created another ideal and healthy in-between bite: her lucky buckwheat crackers.
I've already told you about Andrea, who cooks according to the 5 elements of Traditional Chinese Medicine. Around 2 years ago, shortly after launching my blog, I was fortunate enough to be invited to shoot the images for her cookbook. The lucky buckwheat cracker recipe from that book is definitely one of my favourites and I've noticed that there's been quite a response to it since I featured it in my newsletter. So, with Andrea's blessing, I am sharing it with you here.
I can highly recommend the entire cookbook, by the way - it's absolutely amazing and all the recipes are organic, seasonal as well as lactose-, yeast- and gluten-free.
Lucky Buckwheat Crackers
- 200g buckwheat flour
- 2 TBSP black sesame seeds, roasted and coarsely ground
- 2 TBSP hemp seeds
- 3-4 TBSP sunflower seeds
- ½-3/4 tsp unrefined salt
- 1 dash freshly squeezed lemon juice
- 1 pinch ground Chen Pi (Chinese tangerine peel)
- 1 pinch freshly ground cardamom
- 250ml sparkling mineral water
- 1 TBSP rice syrup
- 1,5 TBSP olive oil
- Preheat your oven to 200°C (upper/lower).
- Combine the flour with the sesame seeds, hemp seeds, 3 tablespoons of sunflower seeds, salt, lemon juice, Chen Pi and cardamom, then mix in 200ml of the mineral water, rice syrup and olive oil. Stir thoroughly. Taste the dough before letting it sit for 10 minutes. Then add the rest of the mineral water.
- Line two baking sheets with parchment. Using a teaspoon, spread small portions of the dough onto the parchment (they should all be around 3cm in diameter). Densely scatter with 4 tablespoons of the sunflower seeds. Put the baking sheets in the oven and bake at 180°C for 15-20 minutes, until light brown and crispy. Repeat with the rest of the dough.
- Let the crackers cool down and store them uncovered - this keeps them crunchy.
Cooking tip: the sesame seeds need to be ground before use, either in a food processor or with a pestle and mortar. This ensures their essential nutrients are absorbed by our bodies.