Pamela Toman

Tag: sunflower-seeds

Seed Crackers

Makes a nice cracker! Good for soups and dips and cheeses.

Use a ratio of 50 g of chia seeds : a scant ¾ c. water : 190 g of other seeds.

I'll grind down some of the largest seeds next time so the crackers hold together a bit better. Possible they should also be ~¼" thick rather than ~⅛" thick.

Ingredients Step
Preheat a full-size oven to 325 degrees. Line a shallow baking tray with parchment paper.
50 g. chia seeds
65 g. pepitas
65 g. sunflower seeds
20 g. flax seeds
40 g. other seeds or smaller nuts (sesame, sliced almonds, chopped hazelnut, ...)
1 t. dried garlic
1 t. herbs (e.g., rosemary, thyme, oregano, cumin, chili, fennel, onion)
½ t. salt		 Place all seeds in a large bowl.
scant ¾ c. water Add. Stir well. Set aside for 20-30 minutes to hydrate (until seeds have absorbed all the water and are starting to gel together).
Stir seeds one more time, then spread evenly over the lined baking tray. Score the seeds into your favorite cracker shape (maybe using a ruler).
Bake until completely set, dry all the way through, and lightly browned (roughly 55-65 minutes). Check after 30 minutes and lower the temperature to reduce browning if necessary.
Once cool, break off and store individual crackers.

Source: Lynne (Morelands Eater)

Seed Crackers was published on 3 April 2026.

Recipe uses: pepitas, flax-seeds, chia-seeds, sunflower-seeds

Wild Rice Dressing

A good amount of work, but very festive.

Ingredients Step
⅓ c. brown basmati Cook the basmati (perhaps soaked, then boiled with ⅔ c. water, then lid added to steam over simmer for 30 minutes until the water is gone, then let stand).
½ c. wild rice Cook the wild rice (perhaps boiled 45-60 minutes with 1½ c. water).
½ c. sushi rice Cook the sushi rice (perhaps rinsed well, then boiling ½ c. water without rice, then adding rice and stirring for 2-3 minutes, then simmering with lid for 10-15 minutes, then let stand).
1½ medium onion, diced Saute.
1 c. carrot, diced
4-5 stalks celery, diced		 Add and continue to saute until the vegetables are fully relaxed.
¾ t. thyme, dried
½ t. red pepper flakes		 Stir in and saute a bit longer. Then remove vegetables from skillet.
8 oz. tempeh Crumble into the now-empty skillet. Cook over high heat until golden brown. Maybe start with a splash of water to get some steaming too.

When cooked, stir the vegetables back in and heat through.
balsamic vinegar
soy sauce/tamari		 Pour atop. Let sizzle. Stir together. Taste and repeat as necessary.
½ c. sunflower seeds, toasted
½ c. parsley		 Sprinkle atop and/or stir together.

Source: unknown

Wild Rice Dressing was published on 17 November 2023.

Recipe uses: basmati, wild-rice, sushi-rice, tempeh, sunflower-seeds, parsley