Sunflower seeds – Cooking with a Cat https://www.ungatoenlacocina.com Recipes for Fast Metabolism Diet Fri, 28 Jun 2024 11:28:36 +0000 en-US hourly 1 https://wordpress.org/?v=4.7.2 Seed crackers https://www.ungatoenlacocina.com/en/seed-crackers/ https://www.ungatoenlacocina.com/en/seed-crackers/#respond Sun, 06 Jun 2021 15:14:35 +0000 https://www.ungatoenlacocina.com/?p=5985 These crackers are by far the best flourless crackers I have ever made. They are super crunchy, easy to make and so delicious. To make them you will only need a mix of seeds, salt and water. And if you want, you…

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These crackers are by far the best flourless crackers I have ever made. They are super crunchy, easy to make and so delicious. To make them you will only need a mix of seeds, salt and water. And if you want, you can spice them up adding your favorite spices.

These crackers are great for appetizers, meals and snacks, and are perfect with any sauce; try them with baba ganoush, beetroot sauce, and even cashew spread or almond butter. These crackers are also an easy snack to take to work, on a field trip, to the beach or wherever you want.

Seed crackers

Seed crackers Print This
Phase 3 Serves: 8 Prep Time: Cooking Time:

Ingredients

  • 1/3 cup sunflower seeds
  • 1/3 cup sesame seeds
  • 1/3 cup ground flax seeds (you can grind it with the blender)
  • 1/4 cup chia seeds
  • 1/4 cup of hemp seeds
  • 6 tablespoons pumpkin seeds
  • 2 tablespoons poppy seeds
  • 1 cup of water
  • 1 teaspoon of sea salt

Instructions

  1. Preheat the oven to 180 ºC with heat up and down.
  2. Put all the seeds in a large bowl and add the water and salt.
  3. Stir well and let it rest for 10-15 minutes so that the seeds absorb the water.
  4. Put the mixture on a tray lined with parchment paper and spread it well with a spatula until it is about 2 mm thick.
  5. Bake the mace for about 15 minutes, then carefully remove it from the oven, cut the dough with the knife to shape the crackers and bake them again, another 20 minutes.
  6. Now, to make them even more crunchy, gently turn your crackers over and bake them for another 5 minutes.
  7. Take out of the oven and wait for them to cool. You can store them in an airtight container for up to two weeks.

I hope you like this recipe, tell me what you think in the comments 🙂

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]]> https://www.ungatoenlacocina.com/en/seed-crackers/feed/ 0 Celebrating Saint Patrick: Green cookies https://www.ungatoenlacocina.com/en/celebrating-saint-patrick-green-cookies/ https://www.ungatoenlacocina.com/en/celebrating-saint-patrick-green-cookies/#respond Sat, 17 Mar 2018 17:11:08 +0000 https://www.ungatoenlacocina.com/?p=4172 Today, March 17, is Saint Patrick’s Day, patron of Ireland. It is an especially popular party in both Ireland and the United States that is spreading more and more in the rest of the world. Last year, to celebrate this day, I…

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Today, March 17, is Saint Patrick’s Day, patron of Ireland. It is an especially popular party in both Ireland and the United States that is spreading more and more in the rest of the world. Last year, to celebrate this day, I prepared a delicious Irish Coffee cheesecake, so this year I decided to prepare some St. Patrick’s cookies made from sunflower seeds. They are amazing cookies since they look like normal cookies but hide a green heart, the color of St. Patrick’s Day. This color is due to the reaction between the sunflower seeds and the baking soda (not baking powder), not affect the flavor, and they are super easy to make.

If you don’t want green cookies, just add some lemon juice or cream of tartar.

Let’s see how they prepare and Happy Saint Patrick’s Day to all!

St. Patrick's green cookies

St. Patrick's green cookies Print This
Phase 3 Serves: 4 Prep Time: Cooking Time:

Ingredients

  • 1 cup of raw sunflower seeds
  • 1 whole egg
  • 1/3 cup of birch xylitol or stevia to taste
  • 1 teaspoon baking soda (not baking powder)
  • 1 teaspoon ground cinnamon

Instructions

  1. Put the seeds in a powerful food processor and crush the seeds until they form a granular paste. This operation may require several minutes.
  2. Put the obtained paste in a bowl with xylitol or stevia, baking soda, and cinnamon.
  3. In another bowl beat the egg and add half of the egg to the rest of the ingredients. Work well to form a dough, add more egg if the dough is too dry.
  4. Wrap it in baking paper and let it sit in the fridge for about 20 minutes.
  5. Preheat the oven to 290ºF (145º C).
  6. Put the dough between 2 sheets of baking paper and spread it with a rolling pin. The dough should have a thickness of about 1/2 cm.
  7. Use a cookie mold to shape them; You can also use a glass or cut them with a knife.
  8. Put the cookies on a baking sheet lined with baking paper and bake about 15 minutes.
  9. IMPORTANT: to obtain the green color in the center of the cookies, they must be some time under heat (in the oven) but without getting toast too much. How each oven is different, I recommend previously cooking one single cookie at the temperature indicated in the recipe; if it browns too much, you can lower the heat slightly; while if it does not brown enough, you can raise the temperature slightly. Once they are cooled, the cookies look perfectly normal, but the base and the inside of the cookie acquire a green color.

This recipe is suitable for the Fast Metabolism Diet – FMD Phase3; With these amounts, you get 4 healthy fat servings for <20 pounds. For a complete snack, add vegetables.

For this recipe, you may need:

Notes

WARNING FOR CELIAC: always check that the products that you use are certified without gluten, for who has doubts in this respect can be informed in the following link: https://bit.ly/GlutenFreeSymbol

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