Meatless Monday Special Bean pate with pumpkin seed crackers.

This makes a great starter for a Christmas meal or an attractive addition to a buffet.

For the pate
Serves 2
1 carton cannelloni beans
1 onion, peeled and finely chopped
2 cloves garlic, sliced and finely chopped
1 tbsp olive oil
1 level tsp smoked paprika
1 tsp organic reduced salt bouillon

Fry the onion in the olive oil for 2-3 minutes.  Add the garlic and continue to fry for another minute.
Remove from heat, and add the smoked paprika, bouillon, and beans.
Transfer to a blender and blitz.  Serve with crudites and pumpkin seed crackers
For the pumpkin seed crackers

Makes 12-14
100g spelt flour
100g rice flour
1 tsp baking powder
75g ground flax seeds
75g pumpkin seeds, ground in blender or with pestle and mortar + extra for topping
50g sunflower spread
Olive oil

Mix the flours with the baking powder and add the flax seeds and pumpkin seeds.
Rub in the sunflower spread and add 2-4 tbsp cold water to bring the mixture together as dough.
Turn onto an oiled surface and knead for 2 minutes.
Roll out and cut into rectangles
Place on an oiled baking tray and bake for 20-25 minutes at 200 degrees.  Halfway through the baking time press pumpkin seeds into the top of the crackers if you wish.
Place on a cooling rack to cool.

Janet x

Recipe Copyright © 2014 40plusandalliswell

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