COOK WITH SUP­PLE­MENTS

Omega- packed chia seeds add crunch and tex­ture to th­ese but­tery crack­ers— per­fect for your Thanks­giv­ing ta­ble or other hol­i­day get- to­geth­ers

Better Nutrition - - CONTENTS -

On the Menu: Chia Seeds Big health ben­e­fits come in th­ese tiny— and tast y— pack­ages.

Chia & Sesame Seed Bis­cuits

Makes about 12 bis­cuits Recipe by Alexan­dra Bor­gia, a chef in­struc­tor at the New York City- based Nat­u­ral Gourmet In­sti­tute. Learn more at nat­u­ral­go­urmetinsti­tute.com. 1 cup whole wheat pas­try flour 1 cup un­bleached white

all- pur­pose flour 1 Tbs. bak­ing pow­der ¾ tsp. sea salt ¾ cup chia seeds ¼ cup sesame seeds 7 Tbs. co­conut oil, chilled ¾ cup or­ganic soy milk 1. Pre­heat oven to 350¡ F. Line half- sheet tray with parch­ment pa­per. Sift flours, bak­ing pow­der, and salt in medi­um­sized bowl. Whisk to com­bine. Add chia seeds and sesame seeds. Cut co­conut oil into flour mix­ture un­til it is crumbly and coated in flour. ( Crum­bles should be like coarse bread crumbs.) Pour in soy milk, and gen­tly mix with rub­ber spat­ula un­til just com­bined, be­ing care­ful to not over­mix. 2. Trans­fer dough to lightly floured ta­ble and gen­tly roll out to shape of rec­tan­gle, about ¼ - inch thick. With long edge fac­ing you, fold in both ends to meet in mid­dle. Fold dough for­ward in half, and very gen­tly roll to­gether to ¾ inch.

3. Cut bis­cuits with lightly floured cookie cut­ter or sharp knife, and trans­fer to sheet tray. Bake 6 min­utes, and ro­tate pan in oven to en­sure even brown­ing. Con­tinue bak­ing an­other 10 min­utes, or un­til golden brown on top and slightly firm to touch. Trans­fer to rack, and cool.

Per serv­ing: 230 cal; 5g prot; 13g to­tal fat ( 7g sat fat); 23g carb; 0mg chol; 470mg sod; 5g fiber; 1g su­gar

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