Recipes

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)

Brownies

Small batch brownies. One dirty bowl, one 8x4" loaf pan of brownies, ready in 30 minutes.

Ingredients	Step
	Preheat the oven to 350 degrees. Line an 8x4" loaf pan with a parchment sling, creasing the top edges so they hang outside the pan (and are less likely to fall in in the oven). Lightly grease the parchment and pan.
5 T. butter	Microwave to melt, using a large bowl.
150 g. (¾ c.) sugar	Whisk in.
1 egg 1 t. vanilla	Whisk in, until shiny and emulsified.
32 g. (6 T.) cocoa powder	Whisk in, until well combined.
45 g. (6 T.) flour ¼ t. salt 1/16 t. (pinch) baking powder	Whisk in, until just combined.
57 g. (⅓ c.) chocolate chips	Stir in.
	Transfer batter to the prepared pan. Spread it flat and evenly to the edges.
	Bake ~30 minutes, until a toothpick comes out clean (205 degrees).
	Let cool completely in the pan. Then lift them out using the parchment sling to cut them.

Source: David Turner (KAF)

Almond Butter Macaroons

Almond butter macaroons -- gluten-free sugar bombs. Best dipped in melted chocolate after they cool. (Yes, sweetened coconut is the best choice here.)

They freeze really well.

Yield: ~50 cookies

Ingredients	Step
	Preheat the oven to 300 degrees on convection (or 325 in a normal oven -- but convection keeps lets these cookies stay taller and rounder). Line 4 large baking sheets with silicon mats.
14 oz. package of sweetened shredded coconut 35 g. (⅓ c.) almond flour	Pulse together in a food processor until combined.
128 g. (½ c.) almond butter	Pulse together until almond is evenly distributed and coconut is finely chopped. (If the almond butter is dry, it will want to stick to itself more than the coconut; keep an eye out for clumps.)
4 large egg whites 100 g. (½ c.) sugar 1 t. vanilla	Beat together until soft peaks form, likely over many minutes. It should look like thinner marshmallow fluff and softly hold its shape when you move it around.
	Stir together the egg white mixture and the coconut mixture.
	Scoop onto baking sheets by tablespoonfuls, leaving space between them. They spread and grow slightly, but not too much. Without crowding, 3 rows of three and 3 rows of two will fit on my sheets.
	Bake until lightly golden brown around the edges, around 20 minutes.
	Cool 8 minutes on baking sheet, then remove to a wire rack. You may need to slide the cookies sideways to not lose their middles.
4 oz. chocolate chips (optional) sea salt (optional)	After the cookies are cool: Melt the chocolate, then drizzle on and/or dip the bottoms of cookies. Sprinkle sea salt on top.

Source: Sally McKenney

Puppy Chow

A Midwest classic -- alongside pink stuff, but inherently vegan. It's fridge candy.

The peanut butter should be creamy and homogenized, not able to separate into oil and solids. I'm liking No Sugar Added Jif.

Ingredients	Step
130 g. (½ c.) peanut butter 185 g (1 c.) chocolate chips	Place in large microwave-safe bowl. Microwave by 30 seconds, stirring, until thoroughly blended.
6 c. Rice Chex or Crispix	In an extremely large bowl with a lid, layer half the Chex, half the peanut butter chocolate, half the Chex, then half the peanut butter chocolate. Stir to combine, until chocolate covers all the cereal. It will look "too wet" and that's fine.
	Let rest at room temperature for 15 minutes, until the mixture is around room temperature. Set a timer.
1 c. powdered sugar	Dump on top. Seal lid. Shake to coat. (Alternatively, measure sugar into a 2 gallon plastic bag, dump cereal in, seal, and shake.)
additional powdered sugar	Add more sugar until the chocolate is covered, possibly chilling more first to reduce amount of powdered sugar needed.

Source: lost to history

Light-Spice Cut-out Cookies

My favorite cut-out dough, which I first made with the nieblings when they were small. It behaves well and makes a Biscoff-like cookie.

Ingredients	Step
2 sticks (16 T.) butter 160 g (¾ c.) brown sugar 100 g (½ c.) white sugar 1½ t. baking powder 1½ t. cinnamon 1½ t. ginger ½ t. cloves ¾ t. salt	Beat together until light and fluffy, scraping down as needed.
1 egg 40 g (2 T.) molasses	Add. Beat well.
360 g (3 c.) flour	Measure into a large bowl.
	Mix about half the flour into the butter mixture.
remaining flour mixture 21 g (3 T.) cornstarch	Stir together, then add to butter mixture and mix.
	Divide the dough in half. Form balls then disks. Smooth the edges by rolling on a work surface. Wrap in plastic, then refrigerate at least 1 hour.
	Preheat oven to 350 degrees.
	Flour your work surface. Remove one dough disk from fridge. Start to roll it out (if it tears, let it warm up a bit more). Roll as thick as you like (maybe ⅛-¼"), then cut cookies out and place on ungreased baking sheets.
	Bake until slightly brown around the edges / until firm, around 10-12 minutes.
	Let cookies cool on baking sheet for several minutes until set, then transfer to a rack to cool completely.

Source: PJ Hamel at King Arthur Baking

Pamela Toman

Seed Crackers

Brownies

Almond Butter Macaroons

Puppy Chow

Light-Spice Cut-out Cookies

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