It’s been a mild (and disappointing) winter where I am. Last year by this time, we already had a rather sizable snow and the highs were definitely not reaching upwards of 80 degrees. I guess we aren’t allowed much of a reprieve after the terrible draught-stricken summer we endured. Instead of sulking about it, I have been making things with light and summer-inspired flavors to bide the time. The stuffed avocados in the previous post are definitely proof of this.
To continue the light and summer-inspired flavors, I made a sunflower seed pâté flavored with a bit of fresh lemon and dill. The pâté is basically a really thick nut spread that can be enjoyed on a cracker, veggies, or sandwiched between 2 slices of your favorite bread. When I made it, it was so good that I had to stop myself from eating it out of my food processor with a spoon so I could snap some photos. To go along with it, I made some basic flax and spelt crackers. Because it’s your lucky day and because I’m feeling generous, both of the recipes are included below.
The pâté is raw, vegan, gluten free, and sugar free. I enjoyed the leftovers on some toasted whole grain bread with avocado and field greens after my crackers were gone. The crackers are wheat-free and vegan. If you can’t find flaxmeal, but have whole flax seeds, you can grind them up in a coffee grinder to make flaxmeal.
Spelt & Flax Crackers
1/2 cup + 1 tbsp spelt flour
1/2 cup flaxmeal (I used golden flaxmeal)
1 tsp baking powder
1/4 tsp fine grain sea salt
2 tsp raw sugar
3 tbsp olive oil
3 tbsp water
Preheat your oven to 400F. Get either a silpat or sheet of parchment ready (you will roll the cracker dough out on this before placing it on your sheet pan).
Whisk together the dry ingredients until combined. Make a well in the center, then add the water and oil. Mix with a spatula or wooden spoon until the dough comes together. Dust your hands with some spelt flour, then knead the dough a few times until it is smooth. Lightly dust your silpat or parchment with some spelt flour. Place the dough on the sheet and roll it out with a rolling pin until it is about 1/16″ thick, making sure to keep it on the sheet. Using a pastry or pizza cutter, cut the dough into squares, then use a fork to prick the crackers. Transfer the sheet to your baking sheet and bake the crackers for 8-12 minutes until they are golden and crisp at the edges. Remove from the oven and check to see if you need to re-cut any of the crackers (the dough should pull away as it bakes, making this unnecessary). Cool for about 10 minutes on the sheet, then transfer to a rack to cool completely. Enjoy!
Makes 15-18 large crackers
Lemon & Dill Sunflower Pâté
take note that the sunflower kernels for this recipe must be soaked overnight or for 6-8 hours so plan accordingly
1 cup raw sunflower kernels, soaked for at least 6 hours
2-3 tbsp olive oil
2 tbsp fresh dill
1 tbsp fresh lemon juice
1/8 tsp roasted garlic powder
pinch of sea salt
To soak the sunflower seeds: put them in a medium sized bowl, cover them with water, and let them soak overnight or for at least 6-8 hours. Strain and rinse them before using.
In a food processor or high speed blender, process the ingredients until a thick, creamy pâté forms. If you are using a high-powered blender such as a Vitamix, you will have to be careful that it doesn’t start turning into sunflower butter. Once the pâté is thick and creamy, taste it and adjust for seasoning. Serve immediately with the spelt & flax crackers or anything of your choosing. Store leftovers in an airtight container in the fridge. Enjoy!
makes about 1 1/2 cups
