Quinoa Millet Crackers

Quinoa Millet Crackers

Ingredients:
3 tablespoons coconut oil or olive oil
2 tablespoons honey
5 tablespoons water
1 large egg white

Directions:
1 ½ teaspoons salt
1. Preheat oven to 325˚F. Line a baking sheet with
parchment paper.
2. Mix quinoa and millet together in a small bowl.
3. In a medium bowl, mix together oil, honey, water,
egg white, and salt.
N
4. Add millet mixture to oil mixture cup at a time, stirring
to incorporate after each addition, until a rough dough
begins to form (the dough should have the consistency of
a very thick batter).
5. Knead the dough for about 2 minutes, adding additional
quinoa and millet if dough is very sticky, or water if it becomes
crumbly. Place dough on prepared baking sheet and, using a
rolling pin, roll out to about ¼ inch thick.
6. Using a small, sharp knife, cut dough into 1-inch squares.
94 MARIEL’S KITC HEN
7. Bake for 25 to 30 minutes or until crackers are golden brown
and crispy.
8. Allow crackers to sit for 15 to 20 minutes before
breaking apart.
Roasted Red Bell Pepper Tapenade
SERV ES 6–8
Toasting the pine nuts adds a
1 ¼ cups roasted red bell peppers deliciously nutty taste to this
N cup extra light olive oil tapenade. Lighten this recipe with a
half cup of vegetable broth to make
¼ cup pine nuts, toasted
a colorful sauce for fish or pasta.
¼ cup fl at-leaf parsley,
stems removed
1. Place all ingredients into a
blender or food processor.
2. Pulse until ingredients
are combined but still
a bit chunky.
3. Chill in the refrigerator
until ready to use.
S p r i n g 95