Chickpea and Coconut Rusks

I designed this recipe since a friend of mine brought great tasting Chickpea rusks with on our Knysna Marathon holiday recently but they were so hard they had to soak in our coffee before we could eat them. Having a bit of chickpea flour at home I decided to test out a recipe of my own and they came out great!

I added a spoon of raw honey but I am sure they would work just as well without it if you want a sugar free version. The bought version had ginger in it which was a tasty addition but I did not have any at home but feel free to add any flavouring you prefer, lemon zest, chocolate chips, nuts, seeds, spices...

Chickpea and Coconut Rusks

Makes 8

1 cup chickpea flour

1 tbsp coconut oil

1/2 tin chickpeas, drained and rinsed

10 pipped dates

1 ml salt

2ml bicarb

1 tbsp raw honey

1/2 cup desiccated coconut

1tbsp sunflower seeds

1 ml caraway seeds

2ml cinnamon ground

2tbsp water

Place all ingredients in a blender and blend for a few minutes until the dates are roughly chopped up.

Spray and cook an oven proof dish. Place the rusk mixture in the dish and pat it out until 2cm thick (it does not need to fill the base of the dish) Bake on 200 degrees Celsius for 20 minutes.

Remove from the oven, tip onto a board and gently break into chunks. Place back in the oven on 100 degrees Celsius for 1,5 hours then leave in the oven until cool. Keep in an airtight container.

Enjoy with coffee or tea.

Recipe and pictures copyright by Tamsyn Wells

Ultimate Seed Mix Cracker

Flaxseed contain Omega 3 and fibre, sunflower seeds contain folate, selenium, vitamin E and copper, Pumpkin seeds have antioxidants, Omega 3 and zinc and sesame seeds, calcium, magnesium, zinc, fibre, iron and B1. Basically everything you take in a multi vitamin is found in this ultimate seed mix and its really tasty too.

This is the second recipe in my Ultimate collection, the seed cracker is not really a new thing at all, I just really needed a toast substitute for the mornings and designed this recipe, I like that it has the added carrot and baby marrow making it a little less dry and even more nutritious.

The Ultimate cracker

Makes 4 large toast size pieces or 8 small

100ml ultimate seed mix, blended to a dust

100ml flaxseed

100ml sunflower seed

100ml pumpkin seed

1 small finely grated baby marrow

1/2 small finely grated carrot

2tbsp tahini paste

10ml psyllium husk

2ml cajun spice

1 ml onion powder

pinch of salt

Mix all together , spray and cook a 20cm by 15cm pan or line with greaseproof paper.

Press the cracker mix into the tin and bake on 180 degrees Celsius for 15 - 20 minutes.

Top with any sandwich topping.

Recipe and pictures copyright by Tamsyn Wells