Sunday, 30 November 2014

Sweet Breakfast Flatbread + Almond Salad + Cilantro/Lime/Tahini sauce

I hope everyone had a lovely weekend!

Mine included some forced relaxation - I have a nasty cold that is cramping my style!
The upside of this: I have time to blog and share of my new favorite recipes.

Starting with sweet breakfast flatbread. Inspired by Oh She Glows' Super Power Chia Bread, this cinnamon-raisin flatbread is delicious toasted and slathered in peanut butter. You can keep it in an airtight container at room temperature for a couple of days, but I freeze mine pretty much right away and pop a couple of slices straight into the toaster when the craving strikes.

Sweet Breakfast Flatbread: 

- 1/4 cup chia seeds
- 2 tbsp ground flaxseed
- 3/4 cup oat flour (I just use oats and process them in the food processor for a minute)
- 2 tbsp hemp seeds
- 1 tbsp sugar
- 1/4 tsp salt
- 1 tsp pumpkin spice or cinnamon
- 2 tbsp chopped pecans
- 2 tbsp pumpkin seeds
- 1/4 cup raisins
- 1/4 cup unsweetened applesauce
- 1/2 cup water

Preheat oven to 325F. Line an 8x8 pan with 2 pieces of parchment paper, one going each way (makes it easier to lift out).
Mix all the ingredients except for the applesauce and water. When well mixed, add liquids and stir until combined. The mixture will be quite runny - that's normal!
Pour into the prepared pan and lightly press/flatten with the palm of your hand until the mixture is spread evenly.
Bake for 25-30 minutes and let cool on a rack before slicing into 8 pieces.


Then, we have almond salad. It is a refreshing change from your traditional tuna, chicken or egg salad, and is wonderful in a wrap or pita pocket with raw carrots, peppers and cucumber, although I am sure you will find many different ways to enjoy it!

Almond Salad: 

- 1 cup raw almonds,  soaked for 4-8 hours, drained and rinsed
- 1 tbsp lime juice
- 1 clove garlic, minced
- 1 handful fresh dill
- 1 celery stalk, finely chopped
- 2 tbsp chopped green onion
- 4 heaping tbsp hummus
- 1 tsp Dijon mustard
- salt + pepper, to taste

Combine almonds, lime juice, garlic and dill in a food processor and pulse until almonds are nicely flaked (see picture below).
Transfer to a bowl and mix in all the other ingredients until well combined.


Finally, we have cilantro/lime-tahini sauce. We have been using a variation of this sauce with pretty much everything, from burgers to falafels to a dip for yam fries. It is THAT good. You can substitute the lime and cilantro with lemon and dill and you have yourself another fresh and healthy sauce which would go swimmingly well with salmon, roasted cauliflower and quinoa, etc etc etc.

Cilantro/Lime/Tahini sauce:

- 1/4 cup tahini
- 1/4 cup lime juice
- 1 handful fresh cilantro
- 1 clove garlic, minced
- 2 tbsp olive oil
- 1 tbsp water
- salt + pepper, to taste

Give all the ingredients to your best friend the food processor and let him do the work. Process until smooth and voila!


Take care!

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