Vegan Gourmet's Vermicelli with Curried Eggplant/Aubergine and Greens in Ginger Tomato Sauce (vegan & gluten-free)

Rocket & Roses Kitchen Play List:

Pharrell ~ Happy 
Chris Cornell ~ Call Me A Dog
Nickelback ~ Fight For All The Wrong Reasons
Eddie Vedder ~ Waving Palms
Thunder ~ Backstreet Symphony 
Richie Sambora ~ Stranger In This Town
Dido ~ Thank You
Kid Rock ~ Rock N Roll Pain Train
Heart ~ Strangled
VAST ~ I'm Too Good
Joan Jett ~ You Got Me Floatin'
The Cardigans ~ Don't Blame Your Daughter
Jamie Callum ~ I'm Glad There Is You
Beth Hart ~ Forever Young


My name is Red and I am a cook book addict.... For regular readers this will come as no surprise whatsoever. lol. I have a library of cook books and I am slowly but surely selling or giving away any of the non-vegan ones. Any recipes from them that I wish to keep I have written down and kept safe but I just don't want them in my collection anymore..with the exception of Mr Nigel Slater and ML 'needs' to keep the Nigella ones. With the non-veggie ones removed I still have a massive collection. During the packing for the move I considered ditching them all and going virtual but for me books have soul. I like to scribble down amendments and ratings amongst their pages. They are an extension of my passion for cooking. I hardly ever buy a cook book brand new these days...budgets don't always allow for that. I am often found looking for bargains on Amazon via the independent sellers on there. 

Joanne Stepaniak is one of my favourite vegan cook book authors and I picked up a copy of her Table for Two cookbook and I hope to bring you recipes from that very soon. I was lucky enough to pick up her cookbook for a bargain...1p! Oh yes...lol Along with The Vegan Gourmet written by Susann Geiskopf-Handler & Mindy Toomay...again for 1p. I was a very happy addict when they arrived in the post a few days later. Thankfully my addiction is very cheap...it's just the space that is the issue. But these two books are quite small so they won't take up much room...ahem..anyway that's my thoughts on that. lol. Right, today's recipe...

I had two small aubergines/eggplants waiting to be used and whilst flicking through the pages of The Vegan Gourmet I found this very unusual recipe. I had no preconceptions about how it would turn out...I was just very intrigued by it. I had to make one substitution which was swapping the suggested chard leaves for dark spring greens. Chard is very difficult to pick up around here. The recipe itself is very easy to make and very quick once you have everything prepped. However a word of warning..the tomato and ginger sauce once blitzed is quite potent..lol But as soon as the sauce and greens have joined the aubergine in the skillet it dissipates..a little. I used brown rice vermicelli and I always forget just how I love them and how well they keep their texture. When the sauce is finished cooking you have a very tasty meal although it wouldn't win any best looking dish awards. I wasn't expecting to like it as much as I did but it really was something unusual and in this case..good unusual. There is an earthiness to the sauce and the spices blend in to make it very interesting with the greens giving it some wholesome edge. Unique...try it and let me know what you think?

The Vegan Gourmet's Vermicelli with Curried Eggplant/Aubergine and Greens in Ginger Tomato Sauce

Vermicelli with Curried Eggplant/Aubergine and Greens in Ginger Tomato Sauce
(Recipe from The Vegan Gourmet/Geiskopt-Hadler & Toomay)

1lb fresh tomatoes
1 cup diced yellow onion
2 garlic cloves. chopped
2 tsp grated fresh ginger
1/4 tsp plus pinch of salt
1 cup veggie stock 
1/2 lb greens, stalks removed and finely sliced
1 tbsp oil (I used coconut)
1/2 tsp cumin seeds
1/2 tsp mustard seeds
1/2 tsp ground cardamon
1/2 tsp ground turmeric
2 tbsp currants (I omitted these)
8oz dried vermicelli (I used Wholegrain Brown Rice Vermicelli), cooked & warmed

Cut out and discard the stems of the tomatoes. Dice the tomatoes and combine them in a blender or food processor with the onion, garlic, ginger, the 1/4 tsp of salt and 1/3 cup of the stock. Puree to a smooth consistency and set aside.

Trim off and discard the stem of the aubergine and cut it crosswise into 1/4" slices. Cut the slices into 1/4" strips, and cut the strips into 1" lengths. 

Meanwhile, heat the oil over medium heat in a large saucepan that has a tight fitting lid. Add the cumin and mustard seeds, cardamom and turmeric. Stir and cook the spices for about 2 minutes, then add the remaining 2/3 cup of the stock and stir. Heat to the steaming stage, then stir in the aubergine and the pinch of salt. Immediately cover the pan tightly and cook for 5 minutes. Remove the lid and stir in the tomato sauce, greens and currants. Cover and cook 5 minutes, then remove the lid and cook, stirring frequently, 5 minutes longer.

Toss the pasta in with the sauce. Serve very hot, offering cayenne pepper for those who like very spicy food. 

Enjoy! 

Thanks for stopping by and I hope your Thursday has been a pleasant one...

~Red~ 

NB: This is not my recipe and therefore take no credit whatsoever. It is the hard work and creation of Susann Geiskopf-Hadler & Mindy Toomay and theirs alone. I thank them for an interesting recipe. ~R~





  

 






 

 

Rocket & Roses Crunchy Cous Cous Salad with Tangerine, Tahini & Ginger Dressing (vegan & gluten-free)

Rocket & Roses Kitchen Play List:

Black Stone Cherry ~ Blow My Mind
Nickelback ~ Good Times Gone
Jackson Browne ~ For A Dancer
Paul Weller ~ Time Passes
Suede ~ The Wild Ones
INXS ~ Need You Tonight
Gina Sicilia ~ So Attracted To You
VAST ~ The Last One Alive
Angela Gheorghiu ~ Verdi: La Traviata Act 1 - Ah, Fora'E Lui
Tina Dico ~ Let's Get Lost
The Three Tenors ~ Puccini: Nessun Dorma
Chris Cornell ~ You Know My Name
Stevie Ray Vaughn ~ Look At Little Sister
Paolo Nutini ~ Better Man

Maize cous cous...have you ever used it before? If not, you should. ML found a box on a recent trip to our local..yes local..supermarket. For two years I have missed those last minute cous cous or bulgar wheat meals. Although I have to say my preference was always for the latter. I just liked the ease of making the meals and on days when my energy levels were low it was always a beautiful thing knowing I could whip up some bulgar wheat and pair it with some tasty veggies...hot or cold...it was delicious and more importantly..easy.

This cous cous is just maize with no other added nasties which is good for me. I try to control my maize/corn intake so the box will last at least 4-6 meals. I made some yesterday to go in my stuffed courgettes and I had forgotten how much a little dried cous cous can yield when cooked and so I found myself with a good double portion to make my lunch time salad for today and tomorrow. Bonus indeed. I was worried that it wouldn't hold it's shape overnight in the fridge but I couldn't have been more wrong. I take back what I said in yesterday's post about it not being as robust as wheat based cous cous...in fact I would go as far as saying it actually makes a better salad. The little nuggets of maize really held their own amongst the crunchy veggies that I packed the salad out with. For readers in the UK...they are a Free From product from supermarket Tescos. I haven't had a chance to look online yet to see if there are alternative stockists...I've just been enjoying this box. 

I'll confess that this recipe wasn't my planned posting for today and therefore I have no real measurements except for the dressing. My original recipe was 2/3 way through cooking when I opened my bag of kale to find 1. it had a rotting creature in it (there are places fingers should never...ever..go. Ew! Poor thing) and 2. the kale itself was just dead. I was so cross as this was one of the main ingredients for the recipe. I will hopefully bring that to you later in the week..maybe when I have stopped shuddering. lol. Thankfully I had already made my salad and was about to make the dressing. Some days in the kitchen are less satisfying than others, eh? 

Listed below are the ingredients and also the dressing recipe and it's really up to you as to how much of each you use. But I can say it was a great salad and the dressing blended perfectly with the cous cous and veggies. It was refreshing and not heavy on the tum which is always good. I think I am definitely a maize cous cous convert. This would make a great picnic salad too...

Rocket & Roses Crunchy Cous Cous Salad with Tangerine, Tahini & Ginger Dressing

 

R&R Crunchy Cous Cous Salad with Tangerine, Tahini & Ginger Dressing
(Original recipe from the Rocket & Roses Vegan Kitchen)

cooked maize cous cous or wheat alternative if that's your wish

baby sweetcorn, halved and quartered
mangetout, trimmed and halved
sugar snap peas, trimmed and halved
mooli, peeled and grated
carrot, peeled and grated
broccoli, trimmed and cut into bitesize florests
celery stalks, finely sliced
radish, trimmed and sliced 
fresh garlic cloves, finely sliced
edamame beans 

Dressing:

juice of 3 tangerines or other small orange citrus
1 1/2 tbsp tahini 
1 1/2 heaped tsp fresh ginger, micro-grated 

Add all the prepped veggies into a large bowl and toss well to thoroughly mix. Add in the cooked cous cous and stir in. 

In a small bowl add the tangerine juice, tahini and grated or minced fresh ginger and whisk until the tahini has broken down into the juice. 

When ready to serve drizzle the dressing over the salad and then portion out into bowls..

Enjoy! 

Thanks for stopping by and I hope your Wednesday has been a great one...

~Red~

NB: This is my creation. I am happy for you to use this recipe and share it at will. I only ask that you give credit where it is due. As I always try to do. Many thanks, namaste ~R~
  
 

 
 

Rocket & Roses Fresh Garlic Stem & Flageolet Stuffed Courgettes/Zucchini (vegan & gluten-free)

Rocket & Roses Kitchen Play List:

Kenny Wayne Shepherd Band ~ Goin' Home Deluxe Album

Sunshine...never a thing I take for granted in England and even after the awesome thunder storms I enjoyed yesterday..it was nice to wake up to sun bursting through my bedroom window this morning. I just wish it wasn't at 4am! Today I've had a morning in the kitchen creating and I am currently sipping a new chilled green tea recipe I am working on (not quite there yet..*shudder* Nope). I also made a beautiful savoury pancake for my breakfast and made a noodle salad for my lunch. I have been busy...which is why I am flagging a little now. I can hear my Docs collectively sighing. But I am resting now...promise...ahem...well I am trying...honestly...

Today's recipe is one I made up on the spot. I love courgette and I really enjoy eating them raw in salads and cooked in various recipes. But hollow the little suckers out and stuff them with great ingredients and you have something a little wonderful. Now I like to hollow mine out so the courgette really is just a thin shell to house the filling. It takes a little extra effort and goodness knows I am not a patient person..(work in progress..lol Stop laughing!)..but after many earlier attempts at stuffing them I've always found the thinner the shell the better. I had also picked up some fresh garlic bulbs which is something rare where I live and as soon as I was through the check out I knew exactly what they were going to be used for. I had two med/large courgettes back at home and I knew the stems of the garlic would make a great base for a filling. I also decided to keep the flavours simple. I wanted to encourage the natural flavours to be the star of this dish. 

If you can't get fresh garlic then you could sub it for the white part of a small leek and 1 small clove of garlic...this would give you a similar flavour. And for the first time I used a new to me product that is maize cous cous. I haven't seen it on the shelves before or even heard of it but as I really miss the ease of a quickly thrown together cous cous or bulgar wheat meal..I had to try it. It's very quick to make and a little goes a long way....and it really is very nice. In keeping with using natural flavours I decided to use flageolet beans for my filling as I love their texture and flavour and I wasn't disappointed. 

The results was a meal that had many layers of flavour. (Phew! lol) The ginger gives you a little kick at the end of every mouthful. The garlic stems add a fragrant flavour and the succulent courgette in both the filling and the shell give a comforting feeling. The flageolet beans bring a wholesome feel to the dish and collectively they all blend together to give you a meal that is very tasty and very healthy. The maize cous cous? Just lovely even if it isn't quite as robust as it's wheaty alternatives but I can live with that quite happily. As my little niece quite often tells me when here...Yummy!..and I couldn't agree more. 

R & R Fresh Garlic Stem & Flageolet Stuffed Courgettes

Rocket & Roses Fresh Garlic Stem & Flageolet Stuffed Courgettes    Serves 2-4
(Original recipe from the Rocket & Roses Vegan Kitchen)

2 med/large courgettes, cleaned and halved lenthways
1 tsp coconut oil - optional 
3 fresh garlic stems, thinly sliced - or white of small leek and one small garlic clove 
1 1/2" piece of fresh ginger, micrograted 
1/2 small red bell pepper, very finely chopped
3/4 cup freshly cooked maize cous cous - or wheat alternative 
1 14oz tin of flageolet beans, rinsed well and drained
generous amount of freshly cracked black pepper - to taste
pinch of low sodium salt - optional 

Using a very sharp paring knife cut around the inside of the halved courgettes. Leaving a shell of roughly 5 mm all the way around. Cut down through the centre of the of the courgette inner and then cut again across the width all the way along. Using a spoon (I use my serrated grapefruit spoon) carefully take out the cut flesh and set to one side. And repeat until you have four shells. Place them into a baking dish and set to one side. 

Heat the oven to 350'F/180'C/GM 4. 

Fresh garlic bulbs...the stems are a great ingredient...

In a skillet gently heat the coconut oil if you are using. Thinly slice the courgette flesh and add the courgette, garlic stems, red pepper and ginger to the skillet. Stir well to coat in the coconut oil and cover and cook over a med heat until the veggies have cooked down and become succulent. Add in the beans, cooked cous cous, pepper and salt and stir well to evenly distribute and leave to cook for 5 minutes. Stirring often. Remove from the heat.

Spoon the filling into each shell and press down to pack it firmly into the shell. Then go back over the courgettes adding a little more so you have a mound of filling along each one. Gently cover the baking dish with tin foil and place in the pre-heated oven for 30 minutes. Remove the lid at this point to make sure the courgette shells are cooked and then place back into the oven for 10 minutes more to crisp up the top of the filling. Serve...

Enjoy! 

Thanks for stopping by and I hope your Tuesday has been a good one...

~Red~

NB: This is my creation and I am very happy for you to use it and share it. All I ask is that you give credit where it's due. Many thanks, namaste ~R~ 
 

Rocket & Roses Blueberry Burst Chia Dessert

Rocket & Roses HQ Play List:

Kermode & Mayo Film Review Podcast ~ Patrick Stewart

I hope you week has started well folks? I have had a beautiful weekend spent once again with loved ones. Today has been a hospital day but the upside has been spending that time with my lovely pal Ann even if we were so busy talking that we almost forgot that we needed to leave for the hospital. lol. Accompanying us on our hospital dash was the most beautiful of thunder storms. We were happy women as the sky darkened and the thunder rolled. We're just crazy that way...

I made this dessert on Friday morning and left it too set in the fridge overnight. I was delighted by the flavours as the almond milk, fresh blueberries and chia seeds worked really well together. It was light and refreshing and was great during the humid heat we had over the weekend. However, I am still getting used to the chia seed texture. If you don't like tapicoa pudding this probably isn't the dessert for you. I am confident that I will train my mind to overlook the little seeds and concentrate on the cool flavours and health benefits of eating soaked chia.

Rocket & Roses Blueberry Chia Dessert

R & R Blueberry Burst Chia Seed Dessert   Serves 2-4
(Original recipe from the Rocket & Roses Vegan Kitchen)

1 cup unsweetened almond milk
1/2 tsp Stevia powder 
4 tbsp chia seeds
1/3 cup blueberries, crushed 
1/3 cup whole blueberries 

Place all the ingredients into a container with a tightly fitting lid. Shake until thoroughly mixed. Leave for ten minutes and shake once more. Repeat this twice and store the dessert in the fridge overnight. 

When ready to serve, spoon the servings into dessert bowls and top with a few fresh blueberries and serve. 

Enjoy! 

Thanks for stopping by and I hope your Monday has been a very happy one...

~Red~ 

NB: This is recipe is my creation. I have no problem with you using it or sharing it as long as you give credit where it's due. As I always try to do when testing recipes for Other's Kitchens. Namaste, ~R~  

 

Rocket & Roses Messy Blueberry Buckwheat Breakfast Pancakes (vegan & gluten-free)

Rocket & Roses HQ Play List:

Mary J Blidge ~ Family Affair
The Rolling Stones ~ Ruby Tuesday 
Zac Brown Band ~ Free
Alanis Morrisette ~ Wake Up
Muse ~ Explorers 
Beth Hart & Joe Bonamassa ~ Close To My Fire
The Union ~ Siren's Song
The Eagles ~ King Of Hollywood
KT Tunstall ~ Fade Like A Shadow
Doris Day ~Lets Walk A This Away
Buckcherry ~ Grace (Acoustic)
Mozart: Violin Concerto #3 in G
No Doubt ~ Running

Hurray! We have sunshine this morning and nothing goes better with a bright and sunny morning than a beautiful punnet of plump and delicious Atlantic Blueberries. I love regular blueberries but when it's the Atlantic season I am very happy indeed. They just seem to have a little more sweetness to them. I wasn't sure if I would enjoy them this year having taken refined  and most unrefined sugar out of my life. But I was surprised with a gift of two punnets yesterday by my pal Ann and who I am to turn those little blue berries of goodness. Back in the day I would've just rinsed them and eaten them straight from the colander. This time I decided to try out two recipe ideas I'd had scribbled down...and who am I kidding...a few may have slipped through the recipe net and into my mouth...*innocent whistles*...

The first thing I made was a dessert which I shall post on Monday when I've had time to try it. But the next recipe I made was this blueberry pancake recipe. I wanted to use my buckwheat pancake recipe as a starting point...to thin the batter I added some unsweetened almond milk and to add a little hit of extra sweetness I added a tiny amount of Stevia powder. The batter is just matter of whisking all the ingredients together and using a 1/2 cup measure I added the batter to my cast iron skillet and got flipping. However, I had forgotten how much mess bursting blueberries can make..so the pancakes ended up with a fantastic messy look and as I served mine with some fresh and cooled blueberries I had a great texture and taste contrast between those refreshing pops of flavour and the warm gooey sweetness. And it wasn't overly sweet at all which is always good for me but you could add some Maple or Agave to your batter if you need extra sweetness. Every mouthful was a delight...

For me, this recipe will always be a High Days And Holidays dish because of the sugar content but it will be one I look forward to very much. A great way to start your day for sure...

Rocket & Roses Messy Blueberry Buckwheat Breakfast Pancakes

R&R Messy Blueberry Buckwheat Breakfast Pancakes   Makes 3 x 8" thin pancakes
(Original recipe from the Rocket & Roses Vegan Kitchen)

1/2 cup buckwheat flour 
1/2 tsp gluten-free baking powder
1/2 tsp Stevia powder 
1/2 cup water
1/2 cup unsweetened almond milk
1 tbsp chia egg 
(1 tbsp chia seeds into 3 tbsp water, shake and leave for 15 minutes. Scoop out 1 tbsp of chia seed gel and store the remaining gel, covered in the fridge)
1/2 cup of blueberries, rinsed and drained well
1/2 tbsp melted coconut oil for skillet
leftover blueberries for scattering over the pancakes, if any are left  

Place the first five ingredients into a medium bowl and whisk until smooth. Add the chia egg and beat into the batter. Fold in the blueberries and leave the batter to 'sit' whilst you ready you skillet. 

Place your skillet over a medium/high heat and then brush the base with a little coconut oil. Using a 1/2 cup measure scoop the batter into the skillet and quickly move the pan around to ensure an even pancake. Leave to cook until bubbles have almost dried out and then loosen the pancake around the edges until you can shake the pancake free. Then toss the pancake over (or flip it with a spatula..I like to live dangerously..lol) and cook the other side until it is lifting around the edges. Place on a oven proof plate in between two pieces of parchment paper and keep warm in a cooling oven until you have the other two made. 

Fold the pancakes in any shape you fancy and then sprinkle with fresh cold blueberries and then sit in the sun and smile...

Enjoy! 

Thanks for stopping by and I hope your Friday is a great and sunny one....

~Red~ 

NB: This recipe is my creation. I have no problem with you using or sharing it but I simply ask that you give credit where its due. As I always try to when testing recipes from Other's Kitchens. Namaste, ~R~  

 
   

Rocket & Roses Ong Choi Soup (vegan and gluten-free)

Rocket & Roses HQ Play List:

Buckcherry ~ play list on iPod

Ong Choi...I had never heard of this elegant looking leafy until Sunday. I had absolutely no idea what it was or how to cook it but it still had me picking up a bag of it and stashing it in my basket. When I looked it up on the net I was pleasantly surprised to find it was also known as Water Spinach and is used in Chinese cooking. However when searching for recipes I was very disappointed. But I had gained enough information about it to put it to good use. 

Yesterday was a mix of a day because I had the pleasure of the company of my good pal Ann for the day but I also had to go to the hospital. The appointment was painful at times and worryingly not at others...it's strange how you get used to some pain. And the outcome was a result of treatment and being put on complete rest...again. *insert expletive therapy here* And I can't argue with the Doc...I know I have to give in to this order but first I had to make myself some food for the next couple of days. (I know...I know! But nourishing my body is part of resting my body etc, etc.) This morning armed with my basket of veggies I got very busy making savoury pancakes for breakfasts and I scribbled down a quick base for my planned Ong Choi recipe. I placed my stool at my counter and sat down and got chopping.

There is nothing more I love on a very dark and rainy day then a good savoury broth based soup for lunch which is good as I was woken by rain pounding against my bedroom window this morning. And that is where the idea for this soup came from...a portion of that kind of soup served over a portion of brown rice or some buckwheat noodles and I am in foodie heaven. I also had a khlorabi waiting to be used and the other ingredients I always have in my stocks. This soup is very quick to make and that is the beauty of this type of soup for me. And I was overjoyed by the results...beautifully cooked veggies in a heady savoury broth which to be honest I could sit and drink as a hot beverage..lol. I see a lot of Ong Choi in my future...

Rocket & Roses Ong Choi Soup

Rocket & Roses Ong Choi Soup   Serves 2
(Original recipe from the Rocket & Roses Vegan Kitchen)

1.2 litres low sodium veggie stock, cooled
5 spring onions, trimmed and quartered and cut into 3" lengths
2" piece of fresh ginger, micro grated
2 large garlic cloves, micro grated
1 Red Birds Eye chilli, sliced seeds left in
1 med thick carrot, peeled and cut into a flowers 
1 med Kholrabi, peeled and cut into 1cm cubes (or use Mooli in its place)
18 sugarsnap peas, trimmed and cut in half, diagonally 
2 tbsp Braggs Liquid Animos or Tamari
1/2 tbsp Apple Cyder vinegar
1 tsp dark toasted sesame oil 
200g Ong Choi, rinsed well, trimmed and cut into 3" pieces 

Place all ingredients except the Ong Choi in a medium saucepan and stir well. Bring to a boil, reduce to a simmer and cover with the lid. Simmer for 10 minutes. 

Add the Ong Choi into the pan and stir in. Replace the lid and allow to simmer for a further 8 minutes. Remove from the heat. 

To serve...place a small portion of cooked brown rice or buckwheat noodles in a soup bowl and cover with the soup. Although eating this soup just as it is, is also delicious. 

Enjoy! 

Thanks for stopping by and I hope your Wednesday is a good one...

~Red~ 

NB: This is an original recipe from the Rocket & Roses Vegan Kitchen. I am very happy for you to share it but I ask that you please always give credit where it is due..as I always try to! Many thanks..~R~  

Adrienne's Buckwheat Lentil Crackers (vegan and gluten free)

Rocket & Roses HQ Play List:

Black Stone Cherry ~ Magic Mountain Album

I have had a great weekend. Time spent with those I love and I feel mentally uplifted by it even if my body is protesting. ML left today for a working week in Greece so I am home alone until the weekend. Organising myself in the kitchen is a must and so I wanted recipes that I could make easily and would last the next few days. I have to eat supper for my meds to kick in at night and normally I opt for oatcakes but I confess I am rather oatcaked out. Then during a visit to Pinterest I found this interesting vegan and gluten-free cracker recipe and very quickly made my way over to wholenewmum.com to check it out. I wasn't disappointed. 

This cracker recipe is a High Days and Holidays recipe because of its use of 5 tbsp coconut oil, almond flour and agave syrup. It's certainly not one I could make often although I enjoyed the actual making of them greatly. It was so refreshing to work with a vegan/gluten-free dough that didn't break apart.  Adrienne's recipe is a fantastic one and the resulting crackers are soft/crisp and have a great wholesome flavour. I made one batch and will have crackers until the weekend..lol. But I won't complain as I indulge in the melt in your mouth beauty of them. Maybe I could make peace with the amount of coconut oil....hmmm? lol Afterall it's good for you, right?

I served my tester with a little red pepper hummus and some julienne carrot and the combination was a pure delight. For Adrienne's original posting and her options simply click here...

Adrienne's Buckwheat Lentil Crackers

Buckwheat Lentil Crackers 
(Recipe from wholenewmum.com) 

1 cup of cooked lentils, pureed until smooth
1/2 cup almond flour
1/2 cup buckwheat flour
6 tbsp ground flaxseed
1/2 tsp salt (I used low sodium)
1/2 tsp baking soda
1/2 tsp agave syrup
5 tbsp coconut oil, melted

Combine the lentils, flax seed followed by the agave syrup and coconut oil. Stir well. 

In a separate bowl, whisk together the flours, salt and baking soda. Combine dry ingredients with the wet and stir well to form a crumbly dough. 

Gradually add water by tsps until the dough is neither too crumbly nor too sticky. Cover dough and chill for 10-15 minutes. 

Divide the dough into 2 portions. Place a large sheet of parchment paper on a flat surface or countertop and dust lightly with a little buckwheat flour. Place one portion of dough on the floured parchment and then lay another sheet of parchment on top. Use a rolling pin to roll out the dough to an even thickness (about 2mm) 

Cut you crackers out to your personal preference. Scraps will easily go back together to be rolled out a couple of times. Carefully transfer each shaped cracker dough piece to a parchment lined baking sheet. 

Bake crackers in batches at 150'C/300'F/GM 2 for 15 minutes. Flipping over half way through the baking time. Allow them to cool on the baking sheet to crisp up further. Be careful not to over-bake or they will get too dark and taste bitter. 

Gratuitous close up..a kinda fuzzy one..but you can see all the goodness,eh?

Enjoy! 

Thanks for stopping by and I hope your weekend has been a great one and your week has started well...

~Red~ 

NB: This is not my recipe and therefore I take no credit for it whatsoever. It is the hard work and creation of Adrienne @ wholenewmun.com and hers alone. I thank her for sharing such a beautiful recipe. ~R~