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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