Makes about 30 crackers.
(pictured with Golden Hummus)
These are worth the investment of time, and the effort is minimal. Keep it interesting and switch up the type of rice (go brown, mixed grain, black, or even purple). Once you’ve nailed the technique, alter the flavour by adding in spices such as curry powder, fennel seeds, or chili flakes.
Prepare dough and refrigerate for up to 3 days before using. Bring to room temperature before using.
is made from short-grain rice, most commonly known as “sticky rice.” It has higher starch content than regular white rice flour and is often used as a thickening agent. It is naturally gluten free and, despite its name, is not sweet at all. Find it at most Asian stores.
In food processor, whirl rice with thyme until finely chopped. Add flour, oil, and soy sauce or tamari, then whirl until mixed.
Continue to whirl and slowly add water until mixture starts to form a dough. Add up to 1 Tbsp (15 mL) more water, if needed. Dough should be a moist, glossy ballu2014not sticky. Add more flour if too sticky.
Turn into bowl and knead in chia and sesame seeds. Cover with towel to let rest for 10 minutes.
Meanwhile, place baking sheet inside oven while preheating to 375 F (190 C). Cut at least 24 - 5 in (12.5 cm) squares of parchment. Using 1 tsp (5 mL) measure, divide and roll dough into small balls. Working with one ball at a time, place between two squares of parchment. Press down to flatten, then using a rolling pin, roll as thin as possible. Peel off top piece of parchment only. Continue rolling remaining balls.
Working in batches, place parchment squares on baking sheet. Donu2019t overcrowd. Bake until crackers turn golden and crispy, 3 to 6 minutes. Remove squares to a counter to cool slightly, then peel off parchment. Store in airtight container, at room temperature, for up to 1 week.
To serve, spread with Lemon Poppy Seed Labneh or Golden Hummus.
This Mexican-Mediterranean hybrid dish gleans its tempered kick from parched ancho chilies, the dried form of poblano peppers known for their smoky quality and sweet to moderate heat. It’s a fantastic saucy, and comforting, appetizer or meal on its own. Serve with crusty bread to sop up every last bit of the red sauce, or spoon over cooked grain. Chili choices Experiment with different dried Mexican chili peppers in your dishes. Instead of ancho, other options, each with different heat levels and flavour nuances, include pasilla, guajillo, or morita. Look for them in Latin markets and some supermarkets. For leftover lovers Because the flavours in this dish only deepen with resting time, it’s a definite candidate for serving as leftovers; simply reheat in the oven or microwave. Cheezy choices If possible, compare labels and look for lower-sodium feta options. A ball of fresh mozzarella or bocconcini are great alternatives, or try a block of medium-firm tofu and substitute agave syrup in place of the honey for a vegan-friendly dish.
A good option for both backyard barbecues and healthy snacking, this creamy dip benefits from a little spicy crunch, courtesy of quick-pickled peppers. If you want your dip to have a smoky edge, blend in a chipotle-flavoured salsa. Or forgo the salsa and, instead, blend in a couple tablespoons of tomato paste and a single canned chipotle chili pepper. Extras of the pickled peppers are an exciting topping for burgers, sandwiches, and tacos. TIP : When using prepared chili pepper products such as bottled salsas, examine the ingredient list for items you really don’t want or need, namely sugar and high amounts of sodium.
Treat yourself to a steak dinner, using tofu instead of meat. The tangy chili-spiked marinade does double-duty as a finishing sauce and transforms otherwise bland tofu into a dish that’ll sound your taste buds’ fire alarm. Bird’s eye pepper would be a good substitute for habanero if needed. Dousing the fire If you find yourself with a mouth on fire after taking a bite of a chili-infused dish, don’t try to douse it with water. Instead, reach for a glass of milk. The protein casein in dairy is known to help subdue the flame. Water won’t help nearly as much.
Ice cream cakes and/or cookies are everyone’s favourite. And here’s a great option for a delicious “Dad’s” cookie cake that’s gluten free! A simple-to-make cookie cake that’s made even easier when the dough is tossed together in a food processor. End a delicious Dad’s Day meal with this deliciously cool and creamy sweet dessert. Best beer? Extra yum when served with small glasses of chocolate-flavoured stout or porter. When Dad loves his cookies We made this delicious dessert into a cake, but it can easily be made into individual ice cream cookies. Roll out dough into 1/4 in (6 mm) thickness and cut into 2 in (5 cm) rounds. Bake, cool, and chill. Once chilled, spoon ice cream in between chilled cookies. Freeze until firm. Drizzle with melted chocolate or dip into melted chocolate.