Light and Crisp Whole Grain Cracker


6 ounces sprouted wheat flour
3/4 teaspoon salt
1 teaspoon baking powder
2 ounces cold unsalted butter
4 ounces milk
olive oil and sea salt for topping crackers, optional


  1. Mix together the flour, salt, and baking powder.
  2. Work in the cold butter until the mixture resembles wet sand.
  3. Add the milk and stir until dough becomes cohesive.
  4. Turn the dough out of the bowl onto a clean surface, and knead until it becomes smooth, about 1 minute.
  5. Divide the dough in half, shape each half into a rectangle and wrap them in plastic. Set the pieces aside to rest for 30 minutes.
  6. Preheat the oven to 375°F.
  7. Roll one piece of dough out on a lightly floured work surface as thinly as possible, 1/16″ or thinner, or roughly 16″ x 8″ to 10″. Roll the dough on a piece of parchment paper is very helpful here.
  8. Cut the dough into 1″ to 2″ squares and place them on a parchment-lined baking sheet. If you’ve rolled the dough out on parchment, simply transfer the parchment to the baking sheet.
  9. Lightly brush the crackers with olive oil and sprinkle them with salt, if desired, then bake them for 12 to 15 minutes, until crisp and lightly golden.

Makes between 6 and 12 dozen crackers, depending on size and thickness.

Source: King Arthur Flour


Cool Balls of Roasted Oats and Flaxseeds with Almond Butter


1/3 cup quick-cooking oats
1/3 cup unsweetened shredded coconut
1/3 cup mini semi-sweet chocolate chips
2 tbsp roasted ground flaxseed
1 cup natural almond butter
1/4 cup pure maple syrup
1 tsp vanilla


  1. Preheat oven to 350ºF.
  2. Spread the oats on an ungreased baking sheet. Make a thin layer to ensure that they roast evenly.
  3. Bake the oats for 8 to 10 minutes or until they turn tan and have a strong, nutty aroma. Use the spatula or spoon to stir the oats occasionally, to prevent scorching and ensure even toasting.
  4. In a small bowl, combine oats, coconut, chocolate and flaxseeds. Mix well and set aside.
  5. In a medium bowl, mix almond butter, maple syrup and vanilla with a wooden spoon until smooth. Add oat mixture and stir again until all ingredients are well blended. It’ll look like raw cookie dough.
  6. Using about 1 tbsp dough per piece, roll mixture into 20 balls using your hands. Wet hands occasionally to help prevent dough from sticking. Store in an air-tight container in the fridge.

Makes 20 balls.

Source: Yum and Yummer

Baked Vegan Samosas


1 large potato, about 9 oz, diced
1 tbsp peanut oil
2 shallots, finely chopped
1 garlic clove, finely chopped
4 tbsp coconut milk
1 tsp hot curry paste
3 oz peas
juice of 1/2 lime
25 samosa wrappers or 4 x 2-inch strips of filo pastry
oil, for brushing
salt and ground black pepper


  1. Preheat the oven to 425°F.
  2. Bring a small pan of water to the boil, add the diced potato, cover and cook for 10-15 minutes, until tender. Drain and set aside.
  3. Meanwhile, heat the groundnut oil in a wok or large frying pan. Add the shallots and cook over a medium heat, stirring occasionally, for 3 to 4 minutes.
  4. Add the chopped garlic to the wok and cook for a further 2 to 3 minutes until the shallots are soft and golden.
  5. Add the drained diced potato, the coconut milk, curry paste, peas and lime juice to the wok.
  6. Mash the mixture coarsely with a wooden spoon. Season to taste with salt and pepper and cook over a low heat for 2 to 3 minutes. Remove the pan from the heat and set aside until the mixture has cooled a little.
  7. Lay a samosa wrapper or filo strip flat on the work surface. Brush with a little oil, then place a generous teaspoonful of the mixture in the middle of one end. Turn one corner diagonally over the filling to meet the long edge.
  8. Continue folding over the filling, keeping the triangular shape as you work down the strip. Brush with a little more oil if necessary and place on a baking sheet. Prepare all the other samosas in the same way.
  9. Bake the samosas for 15 minutes, or until the pastry is golden and crisp. Leave them to cool for a few minutes before serving.

Makes 25 samosas.

Source: Vegan Cooking

Christmas Treats


1-1/2 cups plain flour
5 tbsp butter
3 tbsp caster sugar
1 egg white
2 tbsp orange juice
8 oz coloured fruit sweets


  1. Preheat the oven to 350ºF. Line 2 baking sheets with non-stick baking paper.
  2. Sift the flour into a mixing bowl. Cut the butter into pieces and rub into the flour until the mixture resembles fine breadcrumbs. Stir in the sugar, egg white and enough orange juice to form a soft dough. Knead on a lightly floured surface until smooth.
  3. Roll out thinly and stamp out as many shapes as possible using a Christmas tree cutter. Transfer the shapes to the lined baking sheets well spaced apart. Knead the trimmings together. Using a 1/2-inch round cutter or the end of a meringue piping nozzle, stamp out and remove 6 rounds from each tree shape.
  4. Cut each sweet into 3 and place a piece in each hole. Make a small hole at the top of each tree t thread through the ribbon.
  5. Bake in the oven for 15 to 20 minutes, until the biscuits are slight gold in colour and the sweets have melted and fill the holes. Cool on the baking sheet.
  6. Repeat until you have used up the remaining biscuit dough and sweets.
  7. Thread short lengths of ribbon through the holes so that you can hang up the biscuits.

Source: Sweet and Savoury Biscuits

Today’s Comic

Chinese Snack with Curry Lamb


1/2 lb ground lamb
1 tbsp minced garlic
1/3 cup finely shredded onion
1 tbsp curry
3 tbsp all-purpose flour
6 pieces large spring roll wrappers


1/4 tsp salt
1 tsp light soy sauce
dash ground white pepper
1 tsp lemon juice
1 tsp cooking wine

Paste for Sealing

1 tbsp all-purpose flour
2/3 tbsp water


  1. Cut spring roll wrappers into 2-inch wide long strips
  2. Mix lamb with marinade ingredients. Set aside for 20 minutes.
  3. Saute onion, garlic and curry powder with 3 tbsp oil. Add lamb and stir-fry until almost done. Add flour and toss to combine. Remove to cool when the mixture is almost dried.
  4. Wrap each strip of wrapper with a portion of the filling made in Step 3. Form into triangles and seal the ends with paste.
  5. Deep-fry in nearly boiling oil until golden, turning the triangles with chopsticks continually. Remove and drain on paper towel. Serve warm or at room temperature.

Makes 24 triangles.

Source: Chinese Snacks and Desserts

Today’s Comic