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Recipes with Seeds

Sesame and Poppy Sourdough

Add to ❤ Favorites Ingredients for a loaf for seed mixture: 1/2 cup toasted sesame seeds (80 g) 1/4 cup poppy seeds (40 g) 1/2 cup hot water (120 g) for dough: 240 g sourdough starter at 100% hydration 240 g water 300 g bread flour 75 g spelt flour 12 g salt (2 tsp) all seed soaker Read the Instructions here  

Zucchini Haloumi Slice

Add to ❤ Favorites This zucchini haloumi slice is seriously tasty! Ingredients for 6 servings Large red onion 2 garlic cloves Zest of a lemon 2tbs olive oil 500g zucchini 225g haloumi 1/3 cup fresh dill (plus extra to serve) 1/3 cup fresh mint (plus extra to serve) 6 eggs 3/4 cup spelt flour 1tsp baking powder 2tbs pumpkin seeds 1tbs sesame seeds 1tsp sumac 3/4tsp dried dill 3/4tsp dried mint Read the Instructions here  

Whole Wheat Everything Bagels

Add to ❤ Favorites Ingredients for 8 servings Bagels 1 package instant yeast 2 tbsp molasses 2 tsp salt 2 cups whole wheat flour 1 1/2 cups all-purpose flour 1 1/2 cups warm water 1 egg to brush on bagels, beaten 1/2 cup cornmeal optional – for the bottom of the bagels 1 pot of boiling water 2 tsp baking soda 1 tbsp granulated sugar Everything Bagel Topping (Optional) 3 tbsp Sesame Seeds 3 tbsp Poppy Seeds 1 1/2 tbsp Dried Onion Flakes 2 tsp Garlic Seasoning 1 tsp coarse sea salt Whipped Peppered Cream Cheese 8 ounces cream cheese at room temperature 3/4 tsp coarse pepper Read the Instructions here  

Farro Salad and Spiced Tahini Dressing

Add to ❤ Favorites Ingredients for 5 servings Za’atar Spiced Tahini Dressing 1 tsp Za’atar ½ cup tahini ⅓ cup water (adding more IF needed) 3 tablespoons fresh lemon juice 1 clove garlic, minced 1 tablespoon olive oil ¾ teaspoon kosher salt Black pepper to taste Dukkah ½ cup shelled unsalted pistachios 2 tsp cumin seeds 2 tsp coriander seeds 2 Tbs sesame seeds ½ tsp kosher salt Beet Hummus 1 small roasted beet 15 oz can chickpeas, drained and rinsed 1 garlic clove, minced zest of 1 lemon juice of ½ lemon ¼ cup olive oil salt pepper top with a few dashes za’atar Farro, Carrots & Arugula 1 cup dry farro, yields 3.5 cups cooked 2 lb carrots (about 4 whole carrots per serving depending on size), cut into even strips 1 Tbs olive oil kosher salt and pepper 5 oz baby arugula, divided between bowls Read the Instructions here  

Whole Wheat Brown Butter Zucchini Muffins

Add to ❤ Favorites A buttery, light muffin that wont throw your blood sugar out of whack first thing in the morning. Ingredients for 12 servings 1½ cups white whole wheat flour ¼ cup flax seed meal ¼ cup hemp seeds 1 teaspoon baking soda 1 teaspoon baking powder ½ teaspoon salt 2 tablespoons unsalted butter 1 cup plain whole milk Greek yogurt ⅓ cup maple syrup 1 teaspoon vanilla extract 1 medium ripe banana, mashed 1 egg 1 medium zucchini, grated Read the Instructions here  

Poppy Seed Cake

Add to ❤ Favorites No frostings or glazes. Just a lightly dusting of powdered sugar. It’s the perfect cake for serving at brunch with fruit and something warm to drink. Ingredients for a bundt pan 2 cups all-purpose flour 1/8 tsp salt 2 tsp baking powder 1/3 cup poppy seeds 1 3/4 cups granulated sugar, divided 1/2 cup butter 1 cup milk, divided 1 tsp vanilla 4 large egg whites Powdered sugar, for garnishing, if desired Read the Instructions here  

Flax Cornbread

Add to ❤ Favorites It’s hard to beat warm bread fresh from the oven! I think that’s one of the reasons that this homemade flax cornbread is one of the few recipes all of our kids love. Ingredients for a 9×9 inch pan 1 c. cornmeal 1/3 c. flax 2/3 c. whole wheat flour 2 tsp. baking powder 1/2 tsp. baking soda 1/2 tsp. salt 2 eggs 1/4 c. vegetable oil 1/4 c. brown sugar 1 c. buttermilk Read the Instructions here  

Nutty Pumpkin Banana Bread

Add to ❤ Favorites Ingredients for two 9-inch loaf pans 4 C all-purpose flour 2 tsp baking powder 2 tsp baking soda 2 tsp ground cinnamon 1-1/2 tsp ground nutmeg 1 tsp salt 1/2 tsp ground allspice 1-1/2 C (about 14 ounces) mashed pumpkin puree 1-1/2 C (3 to 4 large) ripe mashed bananas 1-1/2 C (12 ounces) sour cream 1 tsp vanilla 1/2 C vegetable oil 4 large eggs 3/4 C granulated white sugar 3/4 C brown sugar, packed 1/2 C chopped pecans, optional 1/2 C hulled pumpkin seeds Read the Instructions here    

Pretzel Dogs with a Whole Grain Mustard Cheese Sauce

Add to ❤ Favorites The mustard cheese dipping sauce is perfection, and the pretzel dough is also just perfect, not too dense, with a nice crust. Ingredients for 4 servings 10 hot dogs 1 cup lukewarm water (110˚F) 1 tablespoon superfine sugar 1 tablespoon active dry yeast 1 egg 4 tablespoons unsalted butter, cut into small chunks and softened 1 teaspoon salt 41/4 to 4 1/2 cups bread flour 6 cups water 51/2 tablespoons baking soda Topping: 1 egg, lightly beaten with 11/2 tablespoons water, for egg wash 1/4 cup black sesame seeds 1/4 cup sunflower seeds 3 tablespoons coarse sea salt Mustard-Cheese Sauce: 2 tablespoon unsalted butter 2 tablespoon all purpose flour 1 cup whole milk 1 1/2 tablespoons whole grain mustard 8 ounces shredded cheddar cheese salt and pepper to taste Read the Instructions here  

Slow Cooker Honey Soy Chicken Wings

Add to ❤ Favorites These delicious slow cooker honey soy chicken wings are an easy set and forget appetizer that everyone loves! Sweet and spicy with a ton of flavor from your crock pot or slow cooker! Ingredients for 20 wings 2 tbsp honey ¼ cup soy sauce 2 tbsp rice vinegar 1 tbsp chili paste 1 tbsp onion powder 1 tbsp garlic powder 1 tsp cumin ½ tsp cayenne pepper 2 tbsp baking powder 1 lb chicken wings (I cut them in between drum, wing, and tip but you can leave them whole if you prefer) To garnish: 3-4 green onions, diced 1 tbsp sesame seeds Read the Instructions here  

No-Bake Chewy Granola Bars With Almonds, Flax and Chia Seeds

Add to ❤ Favorites Ingredients for a 8×8-inch baking pan ¼ cup honey 1 tablespoon salted butter at room temperature 1 ½ cups rolled oats ½ cup chopped almonds ½ cup pumpkin seeds 1 tablespoon flax seeds 1 tablespoon chia seeds Read the Instructions here  

Honey Roasted Beets

Add to ❤ Favorites It’s just as delicious as an appetizer served alongside some toasted pita chips, or part of a large mezze platter. Ingredients for 4 servings For the Beets and Goat Yogurt Dip: 2 medium or 3 small beets, peeled and sliced thinly into quarters 2 teaspoons/10ml extra virgin olive oil (plus more for serving) 2 teaspoons/10ml honey (plus more for serving) ¼ teaspoon sea salt A few grinds of black pepper 8oz/227g Greek goat yogurt (or drained regular yogurt) 2oz/56g fresh goat cheese Grain-free pita chips for serving For the Dukkah: 2 Tablespoons/14g toasted shelled pistachios 1 Tablespoon/7g sesame seeds 1 teaspoon coriander seeds ½ teaspoon cumin seeds ¼ teaspoon fennel seeds 1/8th teaspoon salt 1/8th teaspoon peppercorns ¼ teaspoon dried mint Read the Instructions here