Keto-friendly Spring Grazing board with homemade seeded crackers

Hello April…..

Spring is most definitely in the air!

Are you blowing away the cobwebs and making the most of the longer days?

The seasonal produce in the grocery stores lean towards ‘lighter’ vegetables and fruits with which to make our meals. It’s a primal instinct that we adapt to, as warmer days set in. That’s why we should in fact, eat what is ‘in season’. Our diets don’t require as many carbohydrates in the warmer months to fuel our bodies, as in the winter months and we have a propensity to graze on fresh salads, fruits and berries – all part of this seasons’ bounty.

Which is why this months’ recipes are all about keeping it light and relatively low on the ‘carb’ intake.

The grazing board is a brilliant example of that, and even the crackers I created for you are made without flour. See the full recipe below and other recipes for the spring season!

Keto-friendly Spring Grazing board with homemade seeded crackers

A keto diet for those who don’t know, in simple terms is that low in carbs. Our bodies are still not equipped to digesting too many carb heavy foods despite our evolution over thousands of years! Whether you follow a keto diet or not, keeping the carb intake low has been shown to be beneficial when it comes to nutrition and wellbeing.

So, on that note, have you ever tried making crackers for the grazing board with only grains and seeds? If not, then this is a must try and you won’t believe it when I tell you it’s only one, yes one ingredient if you consider mixed seeds as being that ingredient. Savour them with all your favourite dips, which again are limited in carbs and adhere to a keto, friendly diet. Full recipe for the crackers and dips in this month’s recipes.

One ingredient seeded crackers

Ingredients

250g of mixed seeds (pre mixed available from most supermarkets)
Alternatively, you can also buy ready “milled” or ground seeds

Method

Heat the oven to 175C fan forced
Keep 50g of whole seeds aside.
Grind 200g of the mixed seeds to a relatively course powdery consistency
Add water in small increments.
Using a spatula or large spoon, mix the milled seeds with water to form a stiff dough.
Take a sheet of baking paper and place the dough in the centre.
Place another sheet of baking paper over the top and use a rolling pin to roll and flatten the dough gently rolling it to approximately ½ cm . Try to keep it even.
Score or cut the dough with a pizza cutter into squares, 5cm x 5cm.
Sprinkle the extra whole seeds over the dough and press gently in with the rolling pin.
Place the flattened dough on a baking tray and transfer to the oven and bake for 45 – 50 minutes. Be sure to keep your eye on it; it needs to be golden brown in colour and relatively hardened.
Remove from the oven and cool. Break into squares where the scores have been made already

Classic Guacamole

Easy enough to create a classic that you can enjoy as a dip or snack or as part of a grazing board. However, you enjoy them they’re a brilliant source of healthy fats and overall nutrition.

Ingredients

2 ripe avocados
Handful of cherry / baby plum tomatoes or 1 vine tomatoes chopped finely or smashed
1 small bunch coriander chopped
1 small red onion finely diced
3-4 cloves garlic
Juice of 1 lime
1 small red or green chilli (deseeded if you don’t want it too hot)
Salt to taste

Method

Crush the avocado (it should be soft enough to crush) with a fork
Fold in all other fresh ingredients
Squeeze the lime and add salt to taste

Homemade hummus

It’s so easy from scratch. All you need are a few basic ingredients and a blender. You can even make 5 times as much for the cost of one shop bought portion; the latter often has processed elements and preservatives hidden in there, so it’s not ideal. In making your own, you know exactly what’s going in, and honestly; it tastes so much better. Whether you like it ultra smooth or grainy, it’s one of the healthiest dips you can make yourself. If you want a smoother texture, try soaking and removing the outer skin. I also used extra garlic, so it’s more fragrant and garnished with a sprinkling of sweet paprika.

It can be the perfect lunch with a side of flatbread or a brilliant addition to your grazing board

Ingredients

400g soaked and cooked chickpeas.
1/4 cup lemon juice (1 large lemon)
2tbsp tahini
3-5 garlic cloves
2 tablespoons olive oil
1/2 teaspoon ground cumin
Salt to taste
3-4 tbsp cold water
Extra Chickpeas and paprika to garnish

Method

Combine tahini and lemon juice in the processor followed by the garlic and cumin, then add the chickpeas and water (keep a few aside for garnish)
Process until you have reached the consistency you desire.
Serve in a bowl with some extra chickpeas, olive oil and paprika as shown.

Beetroot dip

This dip provides not only a splash of colour but a huge hit of tangy flavour. Only a few elements required to create this flavourful dip to complete this delicious selection of dips for the grazing board.

Ingredients

1 vacuum pack (usually 4 beets) ready prepped beetroot – It is easy to come by already prepped, to save time as I used here.
250g (1 cup) Greek Style Yoghurt
Juice of ½ fresh lemon
½ tsp ground cumin
1 tsp ground coriander

Method