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.
Licorice-flavoured fennel, tart apple, and a hint of pleasant bitterness from radicchio combines with a touch of sweet dressing for a refreshingly delicious salad. Fennel contains a number of vitamins and minerals known to be involved in digestion, including vitamin C, manganese, and niacin which helps transform the food you eat into energy. Apple adds sweet crunch and all-important fibre. Know your fennel The fennel bulb we buy at the market is a cultivar variety known as Florence fennel. Fennel seeds, which are sometimes eaten after a meal to ease digestion, and which are also used for cooking, come from the common fennel, which grows wild in southern Europe, Australia, and parts of the US.
Adding farro, with its nutty bite, is a delicious and convenient way to increase your soup’s fibre and nutritional value. This hearty soup is the perfect remedy to a cold January day. Lemon and chervil add a bright contrast to the fibre-packed earthy flavours. Farro timesaver With a long cooking time, it’s worth it to cook a larger amount of farro and freeze it in small-portioned batches which can be thawed quickly. Using a ratio of 1:4 farro to water, cook on medium-high heat until farro is al dente, in a similar manner to the way you would cook pasta. Drain, rinse, portion, and freeze for later use. To thaw, simply run frozen farro under water or add directly to soup.
Oven-roasted delicata squash makes a crispy treat atop this green salad. As its name suggests, this squash has a thin, delicate skin that’s tasty when cooked. Pomegranate molasses, an ingredient common in Lebanese and Middle-Eastern cuisine, brings a sweet and sour flavour to the dressing. No pine nuts? Use squash seeds! Simply collect about 1/4 cup (60 mL) seeds from cleaned squash, rinse, and mix with 1/8 tsp (0.5 mL) of the spice mix used to roast the squash and 1/2 tsp (2 mL) olive oil. Roast at 425 F (220 C) on parchment-lined baking sheet for 20 minutes, stirring every 10 minutes.
Look for whole grain farro, which leaves the germ and bran intact, for this satisfying porridge that’s sure to kickstart your day. While the cooking time is longer than for pearled or semi-pearled varieties, you’ll get more nutrition. Take the time to enjoy the delicate scent of cardamom and ginger wafting through your kitchen as you prepare this. Ancient grain Farro (also referred to as emmer or einkorn) is a variety of wheat known as an ancient grain, which means that it hasn’t changed over time through breeding as is the case with many varieties of modern wheat.