Seed & Pecan Crackers Gluten free, paleo, keto, sugar free, Dairy free
06 Mar
Recipes

Seed & Pecan Crackers

A perfect healthy snack on the go, lunchbox treat or use as crackers on a cheese platter. Difficulty 1/4 Seed & Pecan Crackers Gluten free, paleo, keto, sugar free, Dairy free, Vegan

Seed and Pecan Crackers

A perfect healthy snack on the go, lunchbox treat or use as crackers on a cheese platter. Difficulty 1/4

  • 1 cup pepitas
  • 1/2 cup sunflower seed kernels
  • 1/2 cup linseeds
  • 1/2 cup raw pecan meal (Place raw pecans into a food processor and blitz until a meal is formed)
  • 1/4 cup chia seeds
  • 1 tsp salt
  • 1 1/2 cups warm water
  1. Place all ingredients in a bowl
  2. Set aside, stirring occasionally, for 20 minutes or until water is absorbed
  3. Preheat the oven to 160c conventional or 140c fan forced
  4. Line 2 baking trays with non-stick baking paper
  5. Press the pecan & seed mixture evenly to form a thin a thin layer in each tray
  6. Bake for 1 hour or until golden
  7. Cool and break into large pieces and store in an airtight container

Additions

We suggest playing with flavour, try adding some Spiced Pecan Dukkah, garlic, rosemary or chives.

Chocolate Pecan Crunch Raw Vegan Gluten free Keto Paleo
05 Mar
Recipes

Chocolate Pecan Crunch

Chocolate Pecan Crunch

This little slice is packed full of protein and healthy fats. It will keep you going all day as a mid morning snack, pre gym work out boost or as a healthy indulgence. Difficulty 3/4.

  • 2 cups pecan kernal (Purchase <a href="https://www.barefootfarmbyron.com/shop/natural-raw-pecans-1kg/" target="_blank"> here)
  • 2 cups water kefir optional for soaking (Soaking pecans for 12 hours in water kefir will activate the pecans, making nutrient uptake easier for the body. It also releases the natural sweetness of the pecan removing any need for any kind of sweetness.)
  • 1 cup nut butter (I use almond or macadamia butter)
  • 1/3 cup raw cacao powder
  • 1 cup almond meal
  • 1/2 cup coconut shredded or desiccated
  • 1/4 cup pepitas
  • 1 tsp salt (I use Himalayan rock salt, Murry River pink salt is a good alternative)
  • 1/2 vanilla bean pod (Split open and run a knife down the bean to extract the sticky seeds. Use the seeds not pod. Vanilla powder is a good alternative.)
  • 5 drops wild orange essential oil, food grade (Or to taste)

Chocolate topping

  • 1/3 cup raw cocoa powder
  • 1 cup coconut oil
  • 1 cup coconut cream (Tip: Open can of coconut cream and set in the fridge for 1 hour, spoon out set cream off the top. Allow to warm to room temperature before using)
  • 2 tsp sweetener of your choice (Can leave out if you wish)
  • 1/4 tsp salt
  1. Drain pecans if soaked in water kefir.
  2. Place pecans in food processor and process until a meal is formed, add nut butter, cocao powder, coconut oil and process until combined.
  3. Add all other remaining ingredients and process until combined.
  4. Taste, If you would like it a little sweeter add 2tsp of honey or maple syrup.
  5. If following a Keto eating plan add 1 tsp of monk fruit extract.
  6. Line a slice tray with a silicon baking parchment.
  7. Place mix into slice tray and press out evenly.
    TIP: Place a layer of cling wrap over the mix and flatten the cling wrap with your hands. This will stop your hands from getting sticky.
  8. Place in the fridge for 2 hours to set.

Chocolate topping

  1. Combine ingredients in food processor and drizzle onto set slice or pour on for a top layer.
    Tip: Sandwich bag filled with topping makes a great piping bag for latticing.

  2. Return to fridge to set.

Cut, serve and best of all share.

Will keep stored in the fridge for 3 weeks.