Quinoa - Crackers and Cake

In India there is a savory snack, 
the crisp and tasty Mathi.
It is usually served at tea-time,
along with pickles and a chutney.
I baked instead of deep frying,
Used olive oil instead of ghee,
quinoa and spelt worked just fine,
no white flour for me.....
I wanted something else too,
a soft cake that is gluten free,
I used Avocado instead of butter,
and dates to make it sugar free.....

Crackers:

1 cup Quinoa flour
3/4 cup Whole Spelt Flour (or you can use whole wheat flour)
1 tablespoon mixed Herbs (I used dried mint and fenugreek leaves)
1 teaspoon Chili flakes
1 teaspoon Garlic flakes
1 teaspoon Sea Salt or to taste
1/2 cup Olive Oil
1/4 cup Water or slightly more

Preheat the oven at 160 C.
Mix all the dry ingredients together,
then pour the olive oil and rub it in,
till you get a crumbling sand like texture.
Add the water little by little and bring it all together,
kneading gently to make a firm dough.
Roll out the dough to 1/8th inch,
sprinkling flour on the surface.
Use a cutter to form round shapes for the crackers,
or make any other shape you desire.

Line a baking tray with parchment/baking paper,
and place the round shapes on it.
Bake for 10 - 12 minutes till the crackers are lightly brown.
Cool on a wire rack and store in an airtight container.

We ate these crackers with Date Chutney and Avocado Houmous.

Date Chutney:

Use 1 cup of seedless dates.
Pour warm water over them, just till are covered.
Let them soak for a couple of hours.
Blend in a high speed blender to make Date Paste.
Keep aside.

Heat 1 tablespoon of oil in a small pan.
Add 1 teaspoon of cumin seeds and lightly brown them,
Add the Date paste, then add 1 teaspoon of Garam Masala,
1 teaspoon of Sambal Olek (Indonesian chili paste)
or chili powder to taste.
Add the juice of half a lime or lemon, and sea salt to taste.
Mix it all together on medium heat, till it thickens and comes together.


Avocado Houmous :

1 ripe Avocado
1 cup cooked chickpeas
1 teaspoons light Tahini
1/2 teaspoon crushed garlic
Juice of 1 lemon
sea salt to taste

Blend it all together till it becomes smooth and enjoy :-)

Quinoa, Date and Avocado Cake

Cake:

1 ripe Avocado
1 cup Date paste
1 Egg
2  tablespoon Yogurt
2 teaspoons Vanilla extract

1 cup Quinoa flour
1 cup Coconut flour (finely dessicated coconut)
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon cinnamon powder
pinch of sea salt
Combine these dry ingredients together.


Preheat oven at 180 C
Grease a medium sized cake pan.


Whisk the wet ingredients together.
Add the dry ingredients and mix well till combined.

Pour the batter into the pan and bake
till the blade of a knife inserted in the cake,
comes out clean. Let it cool.
Dust the surface with dessicated coconut before serving.

Quinoa Info:

Quinoa is not a true cereal or grain, but a seed.

It is gluten free, alkaline in nature and easy to digest.

Unlike wheat or rice, which are low in lysine,

quinoa contains a balanced set of essential amino acids,

making it an unusually complete protein source (12% to 18%)

It is a good source of dietary fiber and phosphorous

and is high in magnesium and iron. 

Quinoa has a light, fluffy texture when cooked,

and a mild nutty flavor suitable for sweet and savory dishes.

I use Quinoa seeds, flakes, pops and flour

and my recipes will showcase them in all these forms.

Keep it simple. Be Creative.

Taste and Play. Find your Own Way.