44 awakenedfood

Healthy
snack These savoury treats are
easy to make and easy to

recipes
carry around. Keep them on
hand so you have a healthy,
nutrient-packed weapon to
fend off the sugary snack
attacks that usually launch
their offensive mid morning
and mid afternoon.

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 awakenedfood 45

CURRIED LENTIL MUFFINS SUPER SEED CRACKERS

These gluten-free and sugar-free savoury muffins make a These vegan, gluten-free, sugar-free crispy crackers are made
great healthy snack or lunchbox filler. entirely out of seeds so they’re rich in Omega 3s, minerals and
fibre. The seasonings can be changed and varied to your liking.
Ingredients:
1 cup red lentils Ingredients:
½ cup water ½ cup sunflower seeds
½ teaspoon cumin ½ cup pumpkin seeds
½ teaspoon turmeric powder ¼ cup sesame seeds
½ teaspoon salt ¼ cup chia seeds
¼ teaspoon black pepper ¼ cup flax seeds
1 teaspoon baking powder 1 teaspoon Italian herb seasoning
1 clove garlic ½ teaspoon sea salt
¼ cup sundried tomatoes, chopped ¾ cup water
¼ cup coriander, finely chopped
1 Tablespoon coconut oil Directions:
Preheat the oven to 175C degrees and line a large baking sheet
Directions: with parchment paper.
Soak lentils in a large bowl of water for 4-6 hours. Soaking helps In a large bowl, mix all the seeds together, then stir in the
release anti-nutrients such as phytic acid and enzyme inhibitors seasoning and salt.
making them more digestible and reducing the cooking time. Slowly pour the water to the seed mixture, stir and let it stand
Wash and rinse the soaked lentils and transfer them to a for 15 minutes. The chia and flax seeds will start to gel-up and
food processor. this helps to bind the crackers together.
Add the cumin, turmeric, salt, pepper, garlic and half cup of Spread the batter onto a baking tray lined with parchment
water to the lentils and pulse for 30 seconds. The processed using the back of a spoon. The spread should be less than
lentils should start to look like a thick cake batter. Add in the quarter inch thick.
baking powder. If the batter is too thick add an additional Bake in the pre-heated oven for 30 minutes. Remove from oven
spoon or two of water, and blitz for another 30 seconds. and slice into crackers using a knife or pizza wheel. Carefully
Stir in the sundried tomatoes and chopped coriander turn the crackers on to the other side before transferring back
to the lentils. to the oven for an additional 25-30 minutes.
Grease a muffin pan with coconut oil, pour the batter about Allow to cool completely in the pan before eating. The
three quarters full in each cup. Bake in a 175 C degree pre- crackers must be stored in an air-tight container and it will
heated oven for 25-28 minutes. keep for up to a week.

Yield: 8 medium muffins Yield: 20 large crackers

cont. overleaf

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46 awakenedfood

cont. from pg45

MINI QUINOA VEGETABLE AVOCADO HUMMUS

FRITTATAS A twist on the usual hummus or guacamole, avocados are rich in
healthy fats, potassium and has anti-inflammatory benefits. The
A frittata made into a mini version, feel free to change up the
vegetables and use your favourite. The quinoa adds in another hummus is great with crudités, crackers or as a sandwich spread.
dimension of texture and extra protein. The frittatas can be made
in advance and are best served warm or at room temperature. Ingredients:
2 medium sized ripe avocados, peeled and chopped
Ingredients: 1 (14-ounce) can chickpeas, drained and rinsed
2 tablespoons coconut oil 1/4 cup fresh lemon juice
1 cup broccoli, chopped 3 tablespoons olive oil
¾ cup red bell pepper, diced 2 tablespoons tahini (sesame paste)
1 cup cooked quinoa 1 clove garlic
5 large eggs, beaten 1/2 teaspoon sea salt
½ teaspoon salt ¼ teaspoon pepper
½ teaspoon mixed herbs
¼ teaspoon pepper Directions:
In a food processor, puree the avocados with the chickpeas, lemon
Directions: juice, tahini and garlic. Pulse until smooth, about two minutes. Add
Preheat oven to 175C degrees. Grease a muffin tin with one olive oil salt and pepper and process for another 30 seconds.
tablespoon coconut oil and set aside. Transfer the dip to a bowl, drizzle with olive oil and serve with
In a skillet, heat the one tablespoon coconut oil over medium crudités, bread or crackers.
heat. Add the broccoli and peppers, sauté for 2 minutes until
the vegetables are cooked but still crunchy. Season with salt, Yield: 2 ½ cups
pepper and mixed herbs and remove from heat.
Transfer vegetables to a bowl mix in the cooked quinoa. Taste
and adjust the seasonings to your liking.
Add the beaten eggs to the quinoa and vegetable mixture, stir NEHA JAMANI
gently to incorporate. Spoon the mixture until three quarters full in A therapeutic and holistic chef,
the prepared muffin tin and bake for about 22-25 minutes, or until a Neha is founder of Dubai-based
The Sacred Kitchen. A graduate of
toothpick inserted into the center of the muffins comes out clean.
Bauman College of Holistic Nutrition
Allow the muffins to cool for a few minutes in the pan. The and Culinary Arts in California,
muffins can be served warm or at room temperature. Store Neha aims to raise awareness about
extras in an airtight container in the refrigerator for up to 4 days. the importance of food choices and
reconnect people with their bodies
Yield: 8 medium or 12 small muffins and the food they eat.
www.thesacredkitchen.org

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