Pumpkin Parmesan Crackers with Sage

The winter solstice lends itself well to potlucks and random baking acts of kindness. This year, I shared in the chilly-fingered harvesting of seed from several overflowing wheelbarrows of Seminole pumpkin grown by Living Energy Farm. This intentional community in Louisa, largely off-the-grid, puts lax neo-homesteaders who fancy themselves light on the planet (ahem, hand sheepishly being raised here) to shame, and they grow seed for Southern Exposure Seed Exchange. I bartered dark chocolate bread pudding and 30 minutes helping scoop the seeds into a five gallon buckets for about 30 pounds of Seminole pumpkin, which is bright orange-fleshed and tastes like a date between a kubocha and a butternut. After baking, puréeing, and freezing about 1/4 of my haul, I immediately set about trying to use the other 3/4, feeling the pressure to use it creatively before we leave in a week for a New Year’s holiday. Don’t worry. A more standard (paleo) pumpkin bread and the like are forthcoming, too!

These savory paleo crackers are delicious. I hate to even compare them to Cheese-Itz, but they do have an addictively cheesey-salty quality to them which is enhanced by the sage.

Pumpkin Parmesan Crackers with Sage
Yields 6
Delicious savory paleo crackers with only 6 ingredients!
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88 calories
8 g
64 g
5 g
4 g
1 g
86 g
232 g
2 g
0 g
3 g
Nutrition Facts
Serving Size
86g
Yields
6
Amount Per Serving
Calories 88
Calories from Fat 41
% Daily Value *
Total Fat 5g
7%
Saturated Fat 1g
7%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 64mg
21%
Sodium 232mg
10%
Total Carbohydrates 8g
3%
Dietary Fiber 1g
5%
Sugars 2g
Protein 4g
Vitamin A
130%
Vitamin C
3%
Calcium
6%
Iron
6%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1/3 cup coconut flour
  2. 2 eggs
  3. 1/2 cup grated Caromont Farm Esmontonian aged goat milk cheese
  4. 1 cup puréed pumpkin* (bake the potato until it's oozing syrup)
  5. 1 tbsp fresh chopped sage
  6. 1/2 tsp course sea salt
Instructions
  1. Preheat your oven to 350 degrees F.
  2. Puree the pumpkin, fresh sage, and eggs in a food processor until smooth. Spoon it all into a medium bowl.
  3. Add the grated cheese, coconut flour, and sea salt to the sweet potato mixture and mix until well combined.
  4. Line a large baking sheet with a piece of parchment paper, and sprinkle with a tiny bit of coconut flour. Spread your dough on top, and sprinkle the top with a little bit more coconut flour before placing another sheet of parchment paper over the dough. Using a rolling pin to roll out the dough until its as thin as possible. You may need 2 baking sheets to accommodate all the dough. Its really important that the dough be rolled thin. wpid-wp-1419278272367.jpeg
  5. Slowly remove the top sheet of parchment paper and sprinkle the dough with more course sea salt.
  6. Bake for 20 minutes. Remove from the oven, but leave the oven turned on. Allow to cool for 5 minutes. Reduce the over temperature to 250F.
  7. 6. Using kitchen scissors, cut the large cracker into small bite-size squares or rectangles. I like the one inch by one inch squares, but larger works well, especially if you have managed to roll them thin enough.
  8. Return the pan to the oven and bake again for another 15-20 minutes, drying them out so they crisp up as much as possible. If they start to turn dark brown on the edges, remove them immediately. If they are still soft after 20 minutes, bake for 5-10 minutes longer. Keep a watchful eye on them at this point.
  9. Take the sheet of parchment paper holding crackers off the baking sheet to cool on a wire cooling rack. wpid-wp-1419279130733.jpeg
  10. These taste best eaten the same day they are made, but will also keep well in a glass jar for at least a couple weeks.
Notes
  1. sweet potatoes also work well, but make sure to bake them long enough that they are gooey and oozing before cooling and puréeing.
  2. Makes approximately 48 one inch square crackers, after trimming off the jagged edges (which are still tasty atop a salad).
  3. A good source of Vitamin A, Iron, Protein, Vitamin K, Calcium, Phosphorus, & Selenium. Estimated glycemic Load: 1. Click the image below to learn more about nutritional details.
  4. Pumpkin Parmesan Crackers_Nutrition_Facts_Label
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calories
88
fat
5g
protein
4g
carbs
8g
more
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Rosemary Raisin Biscuits with Kale

Are you raising your eyebrows at the idea of a marriage between rosemary and raisins? Trust me on this one. The original inspiration for these came from Paleo Magazine cracker recipe, and I made a couple minor adaptations to incorporate raw leafy greens. For Charlottesvillians, I prefer to get as much of my kale, chard, and collards from Whisper Hill Farm, which has a knack for growing gigantic, gorgeous greens organically. Check them out at City Market. I tend to roll mine out a little thicker than the recommended 1/8-inch, so the insides remain a little soft (“biscuity,” if you will). Be sure to keep them less than 1/4-inch thick, even if you go this route.

Rosemary Raisin Biscuits
Yields 12
The raisins make this slightly sweet, combining surprisingly well with the rosemary. These can be made pretty quickly in the oven, no dehydrator is needed. Make about 48 1 x 2 inch biscuits, with the nutritional information below presuming about 4 per kiddo serving.
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Total Time
17 min
Total Time
17 min
130 calories
14 g
0 g
7 g
4 g
1 g
32 g
104 g
6 g
0 g
7 g
Nutrition Facts
Serving Size
32g
Yields
12
Amount Per Serving
Calories 130
Calories from Fat 62
% Daily Value *
Total Fat 7g
11%
Saturated Fat 1g
4%
Trans Fat 0g
Polyunsaturated Fat 5g
Monounsaturated Fat 2g
Cholesterol 0mg
0%
Sodium 104mg
4%
Total Carbohydrates 14g
5%
Dietary Fiber 4g
17%
Sugars 6g
Protein 4g
Vitamin A
9%
Vitamin C
6%
Calcium
5%
Iron
7%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 3/4 loosely packed cup of raisins
  2. 1/2 cup raw sunflower seeds
  3. 1/2 cup flax seeds
  4. 1 cup raw pumpkin seeds
  5. 1/2 cup finely chopped lacinato kale
  6. 2 tablespoons finely chopped fresh rosemary
  7. generous 1/2 teaspoon sea salt
  8. 2 tablespoons raw sesame seeds
Instructions
  1. Preheat the oven to 350ºF. Place the raisins in a small bowl and cover with hot water. Set aside to soak for 10 minutes.
  2. In a food processor fitted with a steel blade, process the sunflower seeds, pumpkin seeds, kale, rosemary, and sea salt until finely ground, about 30 seconds.
  3. Drain the raisins, reserving 2 tablespoons of the soaking liquid. Add the raisins to the food processor along with the sesame seeds. Pulse until the raisins are reduced to small flecks and are incorporated into the seed mixture.
  4. Add 1 tablespoon of the reserved water and process until a rough dough forms. The dough should hold together when pinched between your fingers. If it does not, add a little bit of the remaining reserved water at a time, to achieve the right texture.
  5. Transfer the dough to the center of a large piece of parchment paper, folding one side over the other and using a rolling pin to roll out the dough to about 1/8-inch thickness.
  6. Remove the top sheet of parchment paper and trim any jagged edges with a knife or pizza cutter.
  7. Transfer the dough, parchment paper and all, to a baking sheet. Use the pizza cutter to cut the dough into 1 x 2 inch square cracker shapes. Bake for 12 minutes.
  8. Remove the pan from the oven and separate the crackers with a spatula along the precut lines, spacing them out a little bit on the baking sheet so the air can circulate around them. Place the pan back in the oven for 5 minutes. This step helps to crisp up the crackers.
  9. Remove the crackers from the oven and cool completely, as the crackers will continue to crisp up as they cool. Store in an airtight container.
Notes
  1. Nutritional information: Low in Cholesterol, these muffins are a good source of Iron, Magnesium, Phosphorus and Copper, and a very good source of Vitamin K and Manganese. Click here for a complete nutritional profile.
Adapted from Paleo Magazine
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calories
130
fat
7g
protein
4g
carbs
14g
more
Adapted from Paleo Magazine
https://goodphytefoods.com/

Sunny Kale & Golden Flax Crackers

These store fairly well, so the recipe below is for a jumbo batch. Share!

Sunny Kale & Flax Crackers
Yields 35
A crunchy, nutritionally dense vegan and grain-free cracker for which you can play around with your favorite spices. Makes 210 1.5 by 1.5 inch crackers. 6 crackers per serving.
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200 calories
14 g
0 g
14 g
8 g
1 g
54 g
109 g
1 g
0 g
12 g
Nutrition Facts
Serving Size
54g
Yields
35
Amount Per Serving
Calories 200
Calories from Fat 118
% Daily Value *
Total Fat 14g
22%
Saturated Fat 1g
7%
Trans Fat 0g
Polyunsaturated Fat 8g
Monounsaturated Fat 4g
Cholesterol 0mg
0%
Sodium 109mg
5%
Total Carbohydrates 14g
5%
Dietary Fiber 7g
26%
Sugars 1g
Protein 8g
Vitamin A
2%
Vitamin C
1%
Calcium
4%
Iron
8%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 cups ground golden flax
  2. 2 cups water
  3. 4 cups sunflower seeds
  4. 2 bunches kale
  5. 2 cups Raw Coconut Flour
  6. 1 1/2 cup nutritional yeast
  7. 2 teaspoon chipotle powder
  8. 2 teaspoon smoked paprika
  9. 1 1/2 teaspoon sea salt
  10. 1 teaspoon black pepper
Instructions
  1. Mix together ground flax and water. Set aside.
  2. Place sunflower seeds in food processor and process until finely chopped. Remove to large bowl.
  3. Finely chop kale, which you can also do in the food processor.
  4. Add nutritional yeast, coconut flour, smoked paprika, and chipotle to the chopped sunflower seeds. Mix well.
  5. Stir in chopped kale.
  6. Add flax/water mixture. Blend well. Don't be afraid to use your hands!
  7. Spread on a Silpat baking sheet or parchment paper, using a sheet of parchment paper on top and rolling them 1/4-inch thick. Peel off the top layer of paper and score into "cracker-sized" pieces (I used 1.5 x 1.5 inch squares) and dehydrate at 145 for 30 minutes. Decrease heat to 118 and continue to dehydrate until done (approximately 8 hours*) turning once or moving to screens halfway through dehydration. You want these very dry.
Notes
  1. A good source of Dietary Fiber, Vitamin A, Vitamin E, Riboflavin, Vitamin B6, Iron, Magnesium, Copper, and Manganese, and a very good source of Vitamin K and Thiamin. Estimated glycemic load: 0. Click here for more nutritional information.
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calories
200
fat
14g
protein
8g
carbs
14g
more
https://goodphytefoods.com/

Cinnamon Currant Squares

shhhh…. the secret ingredients are zucchini and carrots! Actually, you can sub greens like spinach for the zucchini, or get creative with whatever the seasons have to offer. Add a tad of honey if you prefer them a little sweeter.

Cinnamon Currant Squares
Yields 19
The secret ingredients in these slightly sweet, grain- and nut-free crackers are zucchini and carrots, and you would never know it!
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189 calories
20 g
0 g
11 g
5 g
1 g
66 g
134 g
11 g
0 g
9 g
Nutrition Facts
Serving Size
66g
Yields
19
Amount Per Serving
Calories 189
Calories from Fat 94
% Daily Value *
Total Fat 11g
17%
Saturated Fat 1g
6%
Trans Fat 0g
Polyunsaturated Fat 7g
Monounsaturated Fat 2g
Cholesterol 0mg
0%
Sodium 134mg
6%
Total Carbohydrates 20g
7%
Dietary Fiber 6g
25%
Sugars 11g
Protein 5g
Vitamin A
22%
Vitamin C
4%
Calcium
5%
Iron
9%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 cup sunflower Seeds
  2. 1 cup pepitas
  3. 1 cup ground Flax seed
  4. 1 cup purreed zucchini or spinach
  5. 2 medium carrots
  6. 1 cup chopped apple
  7. 1 cup dried currants
  8. 5 dates
  9. 1 1/2 tablespoons cinnamon
  10. 1 teaspoons ground ginger
  11. 1/2 cup water
  12. 1 1/2 teaspoons vanilla extract
  13. 1 teaspoons salt
Instructions
  1. Soak pitted dates in 1/2 cup water and set aside.
  2. Place sunflower seeds in food processor and process until finely chopped. Place in a large bowl.
  3. Place pepitas in food processor and finely chop before adding to the bowl, along with the ground flax. Stir to combine.
  4. Process carrots, apple, vanilla extract, salt, cinnamon, and ginger in food processor until you get a puree. Add zucchini/greens puree and mix.
  5. In a blender, blend dates the water until liquefied. Add the date puree to the carrot and apple mixture, stirring.
  6. Stir wet ingredients into dry and mix well. Stir in currants.
  7. Spread 1/4 inch thick on non-stick dehydrator tray. Dehydrate for 1 hour at 145, reduce heat and continue to dehydrate at 116 for two more hours. Flip mixture onto screen, cut into squares of your preferred size (I use 2" by 2"), peel off non-stick sheet and continue to dehydrate for about 8-10 more hours or until dry but not hard. The squares will be slightly soft.
Notes
  1. Makes about 76 2" by 2" crackers. 19 four cracker servings.
  2. Nutrition information: A good source of Vitamin E, Thiamin, Magnesium, Phosphorus and Copper, and a very good source of Vitamin A, Vitamin K and Manganese. Estimated glycemic load: 6.
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calories
189
fat
11g
protein
5g
carbs
20g
more
https://goodphytefoods.com/

Click here for additional nutrition information.