Norwegian Crispbread Crackers

Full of wholesome seeds, these crackers are great for dipping into spreads, served with soup or as a salad topper. 

Serves: 10-12 crackers

Prep Time: 15 min

Cooking Time:  40-50 min

Total:  approx. 1 hour

Ingredients

1 /3 cup sesame seeds

1/2 cup whole flax seeds

1/2 cup shelled raw pumpkin seeds

1/2 cup shelled raw sunflower seeds

2 tbsp chia seeds

1/3 cup cornstarch or ground flax

1/2 tsp salt

1 tbsp olive oil

3/4 cup boiling water

extra salt for sprinkling

Directions

1. Preheat oven to 275 F.
2.  Line a baking sheet with parchment paper and set aside. 
3. Stir the seeds, cornstarch/ground flax, any flavour additions and salt together in a large bowl. Add the oil and boiling water to the mixture and stir to combine. Let the mixture sit for 10 minutes.
4. Spread the batter into a thin, even layer across top of parchment paper. Sprinkle top with additional salt.
5. Transfer to the oven and bake for about 40-50 minutes or until seeds are golden brown and crisp. Rotate the pan to encourage even browning. 
6. Allow to cool. Break into pieces or cut into squares using a serrated knife.

Lightly adapted from True North Kitchen

Grated Root Vegetable Salad

This fresh, raw root vegetable salad is beautifully coloured and delicious as a light side dish or breakfast salad.

Serves: 5-6

Prep Time: 15 min

Cooking Time: 0 min

Total:  15 min

Ingredients

2 cups grated carrot
2 cups grated celery root/celeriac
2 cups grated red beet
1 tsp. fresh ginger, grated
1-2 tbsp. fresh lemon juice, to taste
1 tbsp honey or agave, to taste
pinch of salt
1/4 cup toasted sunflower seeds, to garnish

Directions

1. Add all ingredients to a large bowl.
2. Toss to combine, tasting and adjusting lemon or honey if needed.
3. Serve cold, garnished with sunflower seeds.
4. Also can be served drizzled with a yogurt dressing. Combine plain yogurt with chopped fresh mint and either 1 clove pressed garlic (if savory) or honey/agave (if sweet), stir and thin with a bit of water if necessary.

Gluten-Free Pizza Crust

This doughy and soft pizza crust is gluten-free and delicious!

Serves: 1 large pizza crust

Prep Time: 15 min

Cooking Time: 20 min

Total:  35 min

Ingredients

2 tsp. active dry yeast
1 tsp. sugar
3/4 cup warm water
1 egg or flax egg*
1 tbsp. olive oil
1 1/2 cup all-purpose GF flour
2 tsp. xantahan gum
1/2 tsp. salt

Directions

1. In a small bowl combine yeast, sugar and water. Allow to proof for 5 minutes.
2. Combine flour, xanthan gum and salt in a large bowl.
3. Add eggs and oil to yeast mixture and whisk until combined.
4. Add wet mixture to dry and stir rapidly with a spatula until well combined.
5. Scoop mixture onto a parchment paper lined baking sheet, and using wet hands spread dough evenly and smoothly over surface.
6. Top with your favourite sauce and toppings.
7. Bake in a preheated oven at 425 F for 15-20 minutes.

Recipe from bobsredmill.com

*Make a flax egg by combining 1 tbsp. ground flax with 3 tbsp. water. Allow to stand for 5 minutes before using.

Buttermilk Drop Scones

Buttermilk scones can be made sweet or savory depending on the add-ins. Experiment!

Serves: 12 scones

Prep Time: 8 min

Cooking Time: 15 min

Total:  20 min

Ingredients

2 cups flour
1 tbsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 tbsp. sugar, for sweet scones only
1 1/4 cup buttermilk
1 egg
1/4 cup vegetable oil

Additions

raisins
dried cranberries
dried lavender
lemon zest
fresh rosemary leaves
fresh thyme leaves
grated cheese

Directions

1. In a bowl stir together flour, baking powder, baking soda, salt and sugar, if making sweet scones. Add any additions such as dried fruit or herbs at this point.
2. Whisk buttermilk, egg and oil in a separate bowl.
3. Slowly add buttermilk to dry mixture and stir until just blended. The dough should be sticky.
4. Drop batter on to a parchment paper lined baking sheet using an ice cream scoop or heaped tablespoons.
5. Bake in a preheated oven at 400 F for 15 minutes, until scones have turned a golden brown.
6. Serve warm scones with butter, jam and whipped cream, or grated cheese for the savory scones.

Recipe from foodnetwork.ca

Homemade Croutons

Homemade croutons are a great way to use up day old bread. Garnish salads and soups.

Serves: 6-7 cups

Prep Time: 2 min

Cooking Time: 20-25 min

Total:  30 min

Ingredients

1 loaf ciabatta bread, 1-2 days old
4-5 tbsp. olive oil, or more
dried oregano flakes
dried rosemery
salt

Directions

1. Slice bread into 1 inch to 1 1/2 inch cubes, and place in a large bowl. 
2. Season with oil, herbs and salt, tossing to combine. 
3. Spread on a parchment paper lined baking sheet and bake in a preheated oven at 200 F for 20 - 25 minutes, until croutons have become crusty.
4. Cool and use to garnish salads or soups. Store in an air-tight container.

Challah (Braided Egg Bread)

Challah is a traditional Jewish bread that is braided, fluffy and made with eggs. Delicious for sandwiches and french toast!

Serves: 1 large braided loaf

Prep Time: 15 min, plus 2 hours rising time

Cooking Time: 30 min

Total:  2 hours, 45 min

Ingredients

1/2 cup warm water
1 packet quick rise yeast
1 tsp. sugar
1/4 cup butter, melted
1/4 cup liquid honey
2 tsp. salt
3 1/4 cups flour
2 eggs and 2 egg yolks, whisked
1/2 tbsp. oil
1 egg yolk, to glaze
1 tbsp. poppy or sesame seeds

Directions

1. Rinse a small bowl under warm water, allowing it to heat up. Add water and sugar to the bowl, then sprinkle with yeast and stir. Set aside and allow to proof, for about 5-10 minutes.
2. In a large bowl combine flour and salt. Make a well in the middle and add butter, honey, eggs and yeast mixture.
3. Stir with a spatula or wooden spoon until dough begins to form, then use your hands to knead dough until it becomes glossy and thick. If too sticky, add a little more flour.
4. Form dough into a ball and coat with oil. Cover bowl with a clean dishcloth and place in a warm, draft-free place for 1 1/2 hours.
5. Punch down down and transfer to a clean, lightly floured work surface.
6. Knead dough for about 5 minutes, adding raisins or chocolate chips if desired. Cut into thirds or quarters and roll each piece into a long rope.
7. Braid the pieces and place on a parchment paper lined baking sheet.  Cover with towel and return to warm place to rise for 30 minutes.
8. Brush braid with egg yolk and sprinkle with seeds.
9. Bake in a preheated oven at 350 F for 30 minutes, removing when the bread turns a golden brown and the bottom makes a hollow sound when tapped.
10. Allow to sit for 30 minutes before serving.

Recipe from canadianliving.com

Easy Pizza Crust

This pizza crust is super east to make and comes out perfect every time!

Whole wheat pizza dough

Serves: two 12" thin crust pizzas

Prep Time: 25 min

Cooking Time: 10-12 min

Total:  37 min

Ingredients

2 1/2 cups flour (can be 1 cup whole wheat, 1 1/2 cups white)

1 packet dry rapid rising yeast

1 cup warm water

2 tbsp. extra virgin olive oil

3/4 tsp. salt

Directions

1. In a large bowl, stir together flour and salt.  Then stir in yeast.
2. Make a well in the middle and add the water and olive oil.
3. Gently with a spoon until mostly combined, then transfer to a clean surface like a cutting board.
4. Knead for about 4-5 minutes with the heel of your palms, the dough should become glossy and smooth.  If too sticky, add a bit more flour.
5. Form a ball and return to bowl.  Cover with a clean dish towel or plastic wrap and let rise for 15 minutes.
6. Cut dough ball into half, and spread one half thinly on a well oiled baking sheet.  Form the other half into a disk, wrap in plastic and freeze for later.
7. Garnish with your favourite sauce and toppings, and then bake for 10-12 minutes in a preheated oven at 450F.
8. Serve as an appetizer or as a main meal with a side salad.

Recipe from theglobeandmail.com