It’s been one of “those” weeks, a week of many emotions and we’re only on Wednesday! Earlier this week I finished with the company I have been working at for the past 4.5 years. It’s very bittersweet as although I am leaving for a new and exciting role elsewhere, I have made some lifelong friends and saying goodbye to them and an environment I have come to know so well was just heart wrenching. I wish I could just pull myself together sometimes, but I take after my mother and when one tear comes, they all do!
But then on the flip side, I have a few precious days off before beginning my new role so I took a cycle ride in to Richmond yesterday in the beautiful sunshine to pick up two magazines I have been featured in this month! The first being a teeny tiny little mention in Women’s Fitness and then a contrasting 5 whole recipes in “Free From Heaven“. I found the whole thing incredibly surreal and exciting seeing my name, my recipes and my pictures in a glossy magazine….so much so I just had to buy 4 copies! I will share the articles in the press section of my blog as soon as I have scanned them in.
In the meantime I have a crunch-tastic new recipe for you. I made these for a dinner party “pre-dinner nibbles” we hosted last weekend served with dips, olives and crudités. I have since made these twice for my husband as he’s such a savoury snack lover and these are the perfect “grain free” remedy. There are only really 4 key ingredients for the basic dough and then you can flavour it how you like. I make mine with cracked pepper, flaked sea salt and mixed seeds (for extra crunch and texture). They are great for having with dips or as a bread substitute for a mezze or picnic. I use sesame flour in my recipe and I know this is a slightly harder ingredient to get your hands on. However, you could substitute for coconut flour, you just need to be mindful that coconut flour is a little denser. If you would like to get your hands on some sesame flour though then I really recommend it. I got mine from Sukrin online, it’s great for baking and is very affordable as far as a seed based flour goes. You can also pick it up at Amazon and Health Supplies too.
- ½ cup Sesame flour (you can substitute for coconut flour)
- 1 cup Ground almonds
- 1 tbsp Olive oil
- 1 egg
- ¼ cup Mixed seeds (I use golden and brown linseed, pumpkin seed and sunflower seed)
- 1 tbsp Poppy seeds
- ½ tsp Sea salt
- 1 tsp cracked black pepper
- 1 tsp ground cumin (or ½ tsp cumin seeds)
- Pre-heat oven to 170ºc / 338 ºF
- In to a mixing bowl beat egg and olive oil together until pale and combined
- Add in ground almonds, sesame flour, mixed seeds, a pinch of sea salt, poppy seeds and cumin
- Mix and combine until a dough has formed
- Using two sheets of baking paper (enough to line a baking tray x 2 sheets) place one sheet on top of the other with the dough in the middle
- Press the dough down slightly before using a rolling pin to roll it out in to a flat square, it needs to be about 0.5 cm thick
- Take the top layer of baking paper off and put asside
- Cut off the ragged edges and keep those bits to the side as you can roll them back out and make a few more biscuits after
- Now carefully cut your biscuit shapes (I cut about 9 - 12, depending on how big you want them)
- Repeat action with other bit of dough (if you have any off cuts) and spare greaseproof paper
- Place on baking sheet (s) and pop in oven for 20 minutes until golden brown
- Once out, don't be alarmed if there's a little foam on top- this will evaporate almost straight away
- Once cooled they will break away from each other very easily and can be eaten straight away or stored in an air tight container for up to 1 week
If you use coconut flour, be aware that it is a little more dense so you want to add a little at a time until you have created a dough, that you can mould. You do not want it to be too dry and cracking.