Seeded crackers and babaganoush dip...a snackers heaven
I don't know how some people can go from one meal to the next without snacking!? I'm all about the snacks, I need a little oomph around 4pm like clockwork.
Sweet snacks, i've got covered with my yummy little energy bars/ balls (there's a recipe for the carrot cake ones in an earlier blog post), but i'll admit i am guilty of going straight to sweet when i need a little boost rather than savoury. So here's a little inspiration for savoury snack time.
These seeded crackers are super healthy. Often when I have ryvita or rice cakes I'm kinda wondering what I'm actually eating and what nutritional value they have. These crackers are made from oats, seeds, tahini, that's basically it! Super healthy and packed full of good whole ingredients.
And with crackers you need some dip right!? I love hummus, but seriously you can have too much of a good thing. This babaganoush is something a bit different and so full of flavour, i just love it. It takes a wee bit of time because you have to roast the aubergines, but it's super simple. Make a double batch and stick some in the freezer because it freezes really well too.
Snackalicious savoury recipes at your service...
Jumbo oats x 100g
Pumpkin seeds x 70g
Sunflower seeds x 50g
Flax seeds x 50g
Poppy seeds x 35g
Salt x 1tsp
Tahini x 2tbsp
Pitted prunes x 2
Water x 130ml
- Blitz 70g of the jumbo oats in a blender to a fine milled state
- Add this to a bowl with the rest of the dry ingredients; remaining 30g jumbo oats, pumpkin seeds, sunflower seeds, flax seeds, poppy seeds & salt and mix well
- Ensure the stone is removed from the prunes, place in a separate bowl or jug with the tahini and 130ml water, blitz with a stick blender to a smooth paste.
- Line 2x medium baking trays (approx 7" x 10") with greaseproof paper.
- Mix the dry ingredients with wet, it should form a thick clump of mixture. Split this across the two baking trays using a spoon to dollop small amounts of the mixture right round the edges of the tray as it is quite hard to spread so if you just do one dollop in the middle of the tray you will make life harder for yourself!
- Using the back of a metal spoon spread the mixture to thinly cover the baking tray, you only want the crackers to be about 3mm thick. It will take a bit of persistence be warned.
- Bake at 150C for 20-25 mins, you will smell them when they are done, you want them golden brown and crispy.
- Take them out the oven and cut them whilst they are still warm otherwise they will shatter.
If you do have some casualties or shattered pieces keep them as they are so good sprinkled on soup. They keep for a couple weeks so I always have a little jar of 'soup sprinkles' in the cupboard which I just love, can't eat soup without them now!
Garlic clove x1
Olive oil x1tbsp
Juice of 1x lemon
Paprika x 1/4tsp
Tahini x 3tbsp
Parsley x 30g
Black pepper x 1/4tsp
- Slice the aubergines in half lengthways and put them on a baking tray. Bake for 30-40 mins at 180C, turn halfway.
- Cover them and allow them to cool.
- The inside of the aubergine should be really soft so you can just scoop it out from the skin with a spoon. Scoop it into a food processor.
- Using a mortar & pestle grind the salt & garlic together in to a paste, add this to the food processor.
- Add the rest of the ingredients apart from the parsley; olive oil, lemon juice, smoked paprika, tahini.
- Blitz on high speed for 1-2 mins until it reaches a lumpy dip consistency. if you want it smooth then keep going, but i think it's nice to have some chunkier bits of aubergine in there too.
- aubergine in there too.
- Finely chop the parsley and stir through.
- Season with black pepper
Enjoy together for a delicious and nutritious savoury snack!
Let me know how you get on in the comments, would love to see some photos too :-)