Hi, I'm Kim

Hi, I’m Kim Christensen, M.Om., Dipl.OM, L.Ac. I’m a licensed acupuncturist, herbalist, and owner of Constellation Acupuncture & Healing Arts in Minneapolis, Minnesota. Back before going to school and becoming a healthcare practitioner, Affairs of Living was my creative outlet while healing from chronic health issues. These days, I'm in a new phase of life, and this website is no longer updated.

Want to stay up to date? Check out my new website www.constellationacu.com.

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Unless otherwise noted, all recipes on this blog are free of gluten, peanuts, soy, corn, tomatoes, potatoes, shellfish, cane sugar, oranges, and yeast. Most recipes are also free of egg, dairy, and tree nuts (if used, reliable substitutions will be provided for these when possible). Check out my recipe index for a full list of recipes by category. 

« How to Make Sauerkraut - or - Four Women Have a Cabbage-Laden SausageFest | Main | Announcing "A Year to Eat Freely: 2011 Allergy-Friendly Recipe Calendar" and a Giveaway! »

Wholegrain Crackerbread with Sesame (gluten-free, vegan, ACD), my recipe calendar, and TWO giveaways

October's SOS Kitchen Challenge ingredient is sesame.  This is a really exciting challenge for Ricki and me, because we are being sponsored this month by iHerb. They are offering 1 pound bags of sesame seeds to the first 10 readers who submit recipes and set up an account with them, and at the end of the month we will draw a name for a $50 iHerb shopping spree. Pretty awesome, right? Head over to this month's kick-off post to read all the rules and details, then submit a recipe to the Linky.  You have until October 31 to submit a recipe, but if you want to be one of the lucky winners of a bag of sesame seeds, do it soon!  {NOTE: THIS GIVEAWAY IS NOW CLOSED}


The other big news is that my recipe calendar, entitled A Year to Eat Freely: 2011 Allergy-Friendly Recipe Calendar, is now for sale! Doesn't it look lovely? This 12-month recipe calendar features 17 recipes free of all major allergens, with full color photos and lots of good instructions. Read more about it here, or just go over to my Etsy shop. I have decided to share a lovely recipe from the calendar as part of this month's event, a wonderful Wholegrain Crackerbread with Sesame that is easy to prepare and delicious.  I love these crackers because they are truly a whole foods product - simply cooked buckwheat or quinoa grains, buckwheat flour, sesame seeds, olive oil, salt, and water.  So simple, and yet so delicious. They are crispy and crunchy, perfect for eating with dips, soups, salads, or nut butters.  The recipe is featured in the calendar with Smoky Zucchini Dip, one of my favorite recipes (and photos!) from the project.  Hopefully it works as a little teaser to tempt you to buy one. ;)  

Interested in winning a copy of my calendar? I just so happen to be doing a giveaway!  Two lucky readers will each get a copy of my calendar.  To enter the calendar giveaway, head on over to this post and read the instructions on how to enter.  Deadline is Saturday, October 16 at 9 pm CST and winners will be announced SUnday, October 17.  {GIVEAWAYS ARE NOW CLOSED} 

If you'd rather just shell out the cash and buy one, the calendar is for sale on my Etsy shop, for $12 plus shipping & handling.  5% of the profits from each sale benefits Turn the Corner Foundation, dedicated to innovative treatments, research, advocacy, and education for Lyme Disease and tick-borne illnesses. 

Wow, two giveaways and a donation, how fabulous is that?



Wholegrain Crackerbread with Sesame

yield 1-14 inch round

1 cup cooked wholegrain quinoa or buckwheat groats (from 1/2-cup dry grain)
1/2 cup buckwheat flour, plus more for dusting
1/2 tsp sea salt
2-3 Tbsp sesame seeds
2 Tbsp extra virgin olive oil, plus more for drizzling
1-2 Tbsp water

Soak quinoa/buckwheat for 6-8 hours in 3 cups of water, then drain and rinse well. Place in a small saucepan with 3/4-1 cup of water and bring to a boil, then cover and reduce to a simmer.  Cook 10-15 minutes, until grains are tender and water is absorbed.  Let cool slightly, then transfer to a food processor and pulse a few times to break up. Add buckwheat flour and salt and process until coarse and grainy, adding 2 Tbsp of seeds at the end to incorporate. With processor running, slowly drizzle in olive oil. Then drizzle in water slowly just until a ball forms; dough will be soft.

Heat oven to 400º F and line  a large flat baking sheet (preferably one with sides) with parchment paper. Spread dough out onto parchment-lined sheet and flatten into a 6" round, then sprinkle generously with flour. Roll out with a rolling pin until no more than 1/8" thick (thick dough makes very tough crackers), sprinkline with flour as necessary. Brush dough generously with olive oil then sprinkle with salt and remaining seeds, and press in lightly. Bake 40 minutes, until bread is crisp and browned. Remove from oven and cool; it will crisp as it cools. Break cooled crackers into pieces, and store in a well-sealed container.  



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Reader Comments (9)

Those are good quality ingredients thank you! finally a gluten free cracker without the sketch! :)

I'm so happy I found your blog - I have many food intolerances (beyond gluten) and it is often difficult for me to find suitable recipes. I love buckwheat - just bought a fresh bag of buckwheat flour this weekend as a matter of fact - I can't wait to try these flatbreads! I made a great hummus that incorporates extra tahini and a little pureed butternut squash, it is so creamy and these breads sound like the perfect accompaniment!

October 12, 2010 | Unregistered CommenterAshlie

Haha awesome!!!

I came to your site looking for a cracker recipe as I am currently on a Candida treatment and sadly one of my usual snacks, Larabars, are too sugary and wreaking havoc. And what do you know, the first post up!

You are amazing and I love your creativity. I wish you could come to my house and make all your delicious recipes for me!!! I'm so inspired, I need to get into the kitchen more!

October 12, 2010 | Unregistered CommenterOlivia

Hi Kim,

This is such a neat recipe! I love the photos of it too, almost too beautiful to eat! :) I added it to my favorite recipes from last week post. Thanks!

~Aubree Cherie

October 13, 2010 | Unregistered CommenterAubree Cherie

Hey Kim,

I absolutely love your blog. I am sure you get this all the time. I am inspired by your creativity and use of ingredients. I made your cracker bread today along with your recipe for roasted red pepper hummus. They were amazing and I loved the capers in the hummus. Great idea. Thanks for the awesome recipes!

October 13, 2010 | Unregistered CommenterNoelle Fuller

Oh yum - I must make me some savory cracker bread. I don't have quinoa or buckwheat so I'll have to get creative. Yours looks and sounds fantastic Kim - great holiday hostess gift too. People at parties get excited about homemade crackers - I've been at several and witnessed this phenomenon! Your beautiful calendar would make a great hostess gift too. :)

December 3, 2010 | Unregistered CommenterPatty

Hey Kim, This looks great but I don't have buckwheat flour. Do you think chickpea flour could work instead? Or spelt? Thanks!

February 16, 2011 | Unregistered Commenterjanet

@janet - Chickpea flour behaves a little differently than buckwheat/quinoa/etc, and I've never tried this recipe with a bean flour, so I'm not sure how it would turn out. But I bet spelt would work great - I used ot make spelt crackers all the time back in my spelt-eating days! It isn't as gooey as buckwheat, but the gluten should substitute that, so give it a shot. Since 1 cup buckwheat flour weights 120 grams, and 1 cup spelt flour weighs 100 grams, so you'll want to use a 1/2 cup + 1 Tbsp or so of spelt flour to substitute. And just make sure to not over process the dough, or the gluten will get overworked and the crackers will get very, very hard. Let me know how it turns out!

February 16, 2011 | Registered CommenterKim

Wow. I'm a "little late" in commenting on this one, it seems. :-) But my crackerbread was just put into the oven and I'm waiting for it to be done. I had to add quite a bit of extra flour (much more than 1/2 to 3/4 cup) to get my dough into a ball or to be able to roll it out. Actually, it was in a ball state before I even added the olive oil or water, but I figured I'd better add those ingredients. Having never used buckwheat flour before, I didn't know what to expect - and I wonder if I might have needed to make any adjustments for high elevation. But we'll see how it turns out. I'm hoping OK, as 40 minutes at 400F seems like it will be not only crispy when it comes out, but maybe even burned. I'll keep my eye on it. The photo here sure looks yummy. I'm hoping for the best. :-)

December 30, 2012 | Unregistered Commentercat
Sorry, no comments/questions allowed right now.
Hi reader! My schedule as full-time grad student with two part-time jobs doesn't allow me the time to manage comments. I hope you enjoy what you find and can figure out answers to any questions you may have. xo