At the beginning of the year, I promised that I will make it a point to post healthy recipes. I know I haven’t kept my end of the promise. It’s just that I believe that delicious food, be that as it may, is good for everyone. I know, I am in denial.
But I know a thing or two about food and cooking techniques now and I have completely freed myself from the notion that healthy things are not tasty. They most definitely can be more than tasty and I don’t mean low fat cheesecakes or skim-milk custards. But think hummus, Greek salad and freshly baked potato chips. I’ve eaten all three and I can vouch for their goodness.
Today, the world is filled with all kinds of people. You know, some are allergic to gluten, some are vegan and then there are the much gritted Paleons (if I may call them that). I find it rather sad that there are so many types now among us and we’ve somehow managed to complicate our lives by denying ourselves from things that keep us happy.
Having said that, I have grown to understand and be empathetic towards people’s belief systems. Not that I will ever attempt making macarons or crème anglaise without eggs, I swear on all my cake stands and baking books. But I do honestly think that just because someone is vegan, he or she shouldn’t be deprived of a good piece of chocolate cake.
So henceforth, you will often find recipes to gluten-free, eggless and vegan friendly bakes in my blog. Okay, may be not often but little less than often for sure. So this post is perhaps a teaser – whole wheat crackers with crème fraîche dip is what you want to serve your health freak friends when they come over for dindin. It’s crunchy, it’s wine friendly and for once I can say this without any catch, it’s a hundred percent good for you.
For the crackers
For the dip
- 1 cup crème fraîche
- 1 tbsp white radish, grated
- 1 tbsp fresh dill, finely chopped
- Juice of 1 lemon
- 1 tsp capers
- Salt to taste
- In a mixing bowl, combine flour and ½ tsp salt. Combine the seeds and the remaining salt in another bowl.
- Add water, little by little to the flour mixture. Knead until you can gather the dough to a ball. If the dough is too sticky, add some flour, and if it is too hard, add some water.
- Make a ball out of the dough, wrap it in cling film and allow it to rest at room temperature for 30 minutes.
- Preheat the oven to 250 C. Line a baking sheet with parchment paper.
- After 30 minutes, unwrap the dough and place it on a floured work surface. Roll the dough out evenly to a large rectangle, as thin as possible. Roll it over the rolling pin and gently place it on the prepared baking sheet.
- Sprinkle the rolled dough with the seeds. Using a pizza cutter, cut rectangles on the dough. It doesn’t matter if all the rectangles are not of the same size.
- Bake in the oven for 15-20 minutes, till the crackers are golden brown and crisp.
- For the dip, combine crème fraîche, salt and lemon juice in a bowl. Add the grated radish, chopped dill and capers. Mix to combine. Refrigerate until serving.