Sesame-Flaxseed-Crackers

Dear all,   Losing weight seems to be one of the hardest achievements these days. Whenever I want to lose weight, I make these crackers. Losing weight can be easy, when you eat the right things. That means food that keeps your blood sugar levels balanced and your insulin levels low. During periods of losing weight, I eat only whole-wheat pasta and whole-wheat bread. Often I substitute bread with my crackers.   Happy belly, happy mind, happy weight These crackers not only taste great, thanks to the flax and sesame seeds they are very nutritious and keep your digestion going. A happy, well-working belly also improves your mood. If you want a healthy snack, serve them with the spicy salsa described below. For lunch, I love them with any kind of pate. Especially hummus goes well with them. Please tell me about your experiences with losing weight. I am happy to listen and learn. Wishing you happy cooking, always! Kornelia Santoro with family   Crackers for easy weight loss Ingredients (for 16 servings): 5 cups diabetic or whole wheat flour 1 cup oat bran 5 tablespoons olive oil or cold pressed coconut oil 1 cup yoghurt (curd) 100 grams flax seeds 100 grams sesame seeds 2 teaspoons salt water Method: Grind the flaxseeds in a blender. They are easier to digest when they are ground. Put all the dry ingredients into a big bowl and mix them well with a spoon. Then add the oil, the curd and enough cold water to make smooth dough. Knead the dough well for at least 5 minutes.  I always use a hand mixer first and then my hands. Consider this exercise; kneading works out the muscles in your arms. Let the dough rest for 10 minutes before rolling it out. You can bake the crackers on a cookie sheet or in any pie form. I take big, stainless steel plates which I also use for making pizza. Dust your work surface with flour. Take some dough and roll it out as thinly as possible in the shape you require. Put the dough on the cookie sheet, pie form or plate and score lines with a sharp knife or a round pizza cutter. These lines help to break the crackers after baking. The above given amount is enough to cover 4 cookie sheets or 6 stainless steel plates with 30 cm (12 inches) diameter.   These lines help to break the crackers after baking. The above given amount is enough to cover 4 cookie sheets or 6 stainless steel plates with 30 cm (12 inches) diameter.   Spicy Salsa Recipe Ingredients (for 4 servings):   4 big, red tomatoes 1 red or yellow bell pepper 4 fresh, green chilies 1 teaspoon balsamic vinegar 1 tablespoon olive oil ½ teaspoon sugar salt freshly grated pepper any kind of herb you like Method: It is important to use only red and soft tomatoes for this recipe. Put the tomatoes for 1 minute into a pot of boiling water. Let them cool down, remove the skin, the seeds and any white pieces from the stalk. Cut the flesh into small cubes and put them into a bowl. Remove the stalk and the seeds from the bell peppers, cut the flesh into small cubes and add them to the bowl. Slice the green chilies open and remove the seeds. Cut them into small pieces and add to the bowl. Wash the herbs, chop finely and add to the bowl. Add the sugar, the vinegar and the oil and salt and pepper according to your taste. Mix everything well. Let the salsa marinate at least 1 hour in the fridge before serving.

Ultra high fibre crackers

High fibre crackers for easy weight loss

Ingredients (for 16 servings):

• 5 cups diabetic or whole wheat flou
• 1 cup oat bran
• 5 tablespoons olive oil or cold pressed coconut oil 
•  1 cup curd
• 100 grams flax seeds
•  100 grams sesame seeds
• 2 teaspoons salt
• water

Method:

• Put all the dry ingredients into a big bowl and mix them well with a spoon. Then add the oil, the curd and enough cold water to make smooth dough. Knead the dough well for at least 5 minutes, using your hands. Consider this exercise; kneading works out the muscles in your arms. Let the dough rest for 10 minutes before rolling it out. 
• You can bake the crackers on a cookie sheet or in any pie form. I take big, stainless steel plates which I also use for making pizza.
• Dust your work surface with flour. Take some dough and roll it out as thinly as possible in the shape you require. Put the dough on the cookie sheet, pie form or plate and score lines with a sharp knife. These lines help to break the crackers after baking. The above given amount is enough to cover 4 cookie sheets or 6 stainless steel plates with 30 cm (12 inches) diameter
• Usually, I divide my round dough into eight pieces like a cake. If I make a rectangle for a cookie sheet, I divide the dough into triangles (as you can see in the picture).
• Bake the crackers for 20 minutes at 200 degrees Celsius. They should be hard, dry and slightly browned. Let them cool down on a rack, and then break them into pieces. You can store the crackers in an airtight container for up to 2 weeks.

 

Spicy salsa dip

Ingredients (for 4 servings):

•  4 big, red tomatoes
•  1 red or yellow bell pepper
•   4 fresh, green chilies 
•    1 teaspoon balsamic vinegar 
•     1 tablespoon olive oil
•   ½ teaspoon sugar
•   Salt
•   freshly grated pepper
•   any kind of herb you like

Method:

•  It is important to use only fully ripened tomatoes for this recipe. Put the tomatoes for 1 minute into a pot of boiling water. Let them cool down, remove the skin, the seeds and any white pieces from the stalk.
• Cut the flesh into small cubes and put them into a bowl.
• Remove the stalk and the seeds from the bell peppers, cut the flesh into small cubes and add them to the bowl.
• Slice the green chilies open and remove the seeds. Cut them into small pieces and add to the bowl.
• Wash the herbs, chop finely and add to the bowl.   
•  I use parsley and/or basil because my men don’t like fresh coriander. However, if you appreciate fresh coriander, don’t hesitate to use it in this recipe. It gives a lovely fragrance together with the punch of the chilies.
• Add the sugar, the vinegar and the oil and salt and pepper according to your taste. Mix everything well. Let the salsa marinate at least one hour in the fridge before serving.