Recipe Roundup – Pea Humus and Crackers
Healthy snacks keep your metabolism humming along smoothly and your energy sustained throughout the day. By batch cooking and creating healthy meals and snacks you can help to support your blood sugar every day. This Sunday try pea hummus and homemade gluten free crackers. It’s full of healthy fats, complex carbohydrates, and protein to satiate your taste buds and hunger!
1 cup fresh shelled peas (or 1 cup frozen)
¼ cup cilantro
2 Tablespoons tahini
2 Tablespoons lemon juice
1 small clove garlic
⅛ teaspoon cumin
Bring a small pot of salted water to a boil. Add 1 cup fresh or frozen peas; cook until tender, about 2 minutes. Drain; run under cold water. In food processor, pulse peas, ¼ cup fresh cilantro, 2 Tb tahini, 2 Tb lemon juice, 1 clove garlic, and ⅛ teaspoon ground cumin 30 to 40 seconds. Season with salt.
1 cup gluten free flour (all purpose blend)
½ cup nuts ground in food processor (I like walnuts)
½ cup oat bran
½ teaspoon baking powder
½ teaspoon salt
½ teaspoon thyme
¼ cup water
2 Tb olive oil (more if needed)
Preheat oven to 325 degrees farenheit. Combine flour, oat bran, baking powder, salt, and
thyme in a bowl. Stir in nuts. Slowly pour in oil followed by water, adding more if dough is too
sticky. Dough should be formed into a mound and not sticking to sides of bowl. Place
parchment paper on counter and dough in center, place additional parchment paper on top and
flatten dough. Roll out crackers into ⅛ inch thick sheet. Remove top layer of parchment and
score dough into desired size. Bake at 325 for 16 minutes, edges should be golden brown and
slightly crispy. Cook for additional 2 minute increments if needed. Remove from oven and let cool. Store in fridge for up to 5 days.