Wholegrain crackerbread with sesame

by Earthwalker | Nov 30, 2010 | Columns, Eat. Heal. Live., Featured | 0 comments

photo provided courtesy of affairsofliving.com

My recipe calendar, A Year to Eat Freely: 2011 Allergy-Friendly Recipe Calendar, is now for sale! Doesn’t it look lovely? This 12-month recipe calendar features seventeen recipes free of all major allergens, with full color photos and lots of good instructions. Read more about it here, or just go over to my Etsy shop. I decided to share a lovely recipe from the calendar today, a wonderful Wholegrain Crackerbread with Sesame that is easy to prepare and delicious. It is featured in the calendar with Smoky Zucchini Dip, one of my favorite recipes and photos from the project.

ingredients

1 cup cooked wholegrain quinoa or buckwheat groats (from 1/2-cup dry grain)
1/2 cup buckwheat flour, plus more for dusting
1/2 tsp sea salt
2-3 Tbsp sesame seeds
2 Tbsp extra virgin olive oil, plus more for drizzling
1-2 Tbsp water

directions

Soak quinoa/buckwheat for 6-8 hours in 3 cups of water, then drain and rinse well.
Place in a small saucepan with 3/4-1 cup of water and bring to a boil, then cover and reduce to a simmer. Cook 10-15 minutes, until grains are tender and water is absorbed.
Let cool slightly, then transfer to a food processor and pulse a few times to break up. Add buckwheat flour and salt and process until coarse and grainy, adding 2 Tbsp of seeds at the end to incorporate. With processor running, slowly drizzle in olive oil. Then drizzle in water slowly just until a ball forms; dough will be soft.
Heat oven to 400 degrees Fahrenheit and line a large flat baking sheet (preferably one with sides) with parchment paper.
Spread dough out onto parchment-lined sheet and flatten into a 6″ round, then sprinkle generously with flour. Roll out with a rolling pin until no more than 1/8″ thick (thick dough makes very tough crackers), sprinkling with flour as necessary. Brush dough generously with olive oil then sprinkle with salt and remaining seeds, and press in lightly.
Bake 40 minutes, until bread is crisp and browned.
Remove from oven and cool; it will crisp as it cools. Break cooled crackers into pieces, and store in a well-sealed container.

makes (1) 14″ round

recipe courtesy affairsofliving.com

Author

Earthwalker

Earthwalker is the username that PT founder Julie Genser created for her online interactions so many years ago when first creating Planet Thrive.

Julie's (Earthwalker's) life was derailed over twenty years ago when she had a very large organic mercury exposure after she naively used a mouth thermometer to measure the temperature of just-boiled milk while making her very first pizza at home. The mercury instantly expanded into a gas form and exploded out the back of the thermometer right into her face. Unaware that mercury was the third most neurotoxic element on Earth, Julie had no idea she had just received a very high dose of a poisonous substance.

A series of subsequent toxic exposures over the next few years -- to smoke from two fires (including 9/11), toxic mold, lyme disease, and chemical injuries -- caused catastrophic damage to her health. While figuring out how to survive day-to-day, and often minute-to-minute, she created Planet Thrive to help others avoid some of the misdiagnoses and struggles she had experienced.

She has clawed her way over many health mountains to get to where she is today. She is excited to bring the latest iteration of Planet Thrive to the chronic illness community.

In 2019, Julie published her very first cookbook e-book called Low Lectin Lunches (+ Dinners, Too!) after discovering how a low lectin, gluten free diet was helping manage her chronic fascia/muscle pain.
View all posts