Hello Dear Reader,
Today is Valentine’s Day and everywhere I look there are decadent recipes galore. What can you do though if your Valentine isn’t supposed to eat rich, decadent food. Perhaps they can have a day off to indulge but for some illnesses the aftermath just isn’t worth it, so here’s a little Valentine treat full of healthy grain and seeds.
These are an adaptation of my Cheese and Pumpkin seed Rye Crispbreads.
Mr Vohn doesn’t like seeds, so I skipped the pumpkin seeds on top but got away with the sunflower and sesame seeds mixed inside! I made them into hearts to show him how much I love him and want his heart to stay healthy!
Valentine Cheese Rye Crispbreads – recipe
– 350g rye flour
– 1 tsp baking powder
– 1 tsp sea-salt
– 1 tsp freshly ground black pepper
– 50g sunflower seeds
– 25g sesame seeds
– 200ml water
– 100ml oil (I used cold-pressed rapeseed oil but just use whatever is produced locally to you)
– 50g grated hard cheese (I used a local mature cheddar)
1) Pre-heat oven to 200ºC.
In a large bowl mix flour, baking powder, salt, pepper, sunflower seeds and sesame seeds.
2) Add water and oil and mix well. Use hands to bring together to form a dough.
Add extra water 1 tbsp at a time, if dough not coming together.
3) Take ⅓ of the dough and roll flat between two sheets of greaseproof paper.
You want it to be as thin as possible.
4) Remove the top sheet of greaseproof paper and use a heart-shaped cookie cutter to cut out hearts. Place the hearts on a lined baking sheet.
5) Sprinkle over some of the grated cheese and bake for 8-12 minutes until crisp.
Repeat until all dough is used up. Store in an airtight tin.
Give your Valentine the gift of a healthy heart!
P.S. If you liked this recipe, please press the “follow via email” button below and you will get all my new recipes straight to your inbox. Easy!
P.P.S. I am entering my Healthy Hearts into a couple of bloggers challenges…