I used to hate rosemary. A hatred that ran deeper than the one I have for Ken’s daily habit of vomiting. This stalky fragrant herb used to remind me of my Nana’s wallpaper paste turkey stuffing which I annually choked down because my Mom taught me manners. But recently something happened. Something changed. And for some reason or another, I can’t get enough of it.
Along with my palette, I’ve noticed a few other changes. I’m becoming an real life adult. My raccoon print sox , bra size and polk-a-dot bike helmet may not visually represent this transition but I assure you it’s happening. The reality of this transition smacked me square in the face a few weeks ago when I found myself in the laundry room on a Saturday night ironing a table cloth in preparation for the holiday dinner I would be hosting the next day. I repeat. A Saturday night. Ironing a tablecloth. How did this happen?! Without even realizing it, my concert going weekend warrior status has faded (but not ceased completely. Don’t be silly…) The weird part about this transition is…. I’m totally digging it!!! Nothing makes my lady heart scream with happiness more than having people over for a night filled with belly loving food and side splitting laughter.
In preparation for my new role as domesticated hostess, I began menu planning. I opened up my trusty Oh She Glows cookbook and was instantly inspired. (Seriously, this chick is good!) I noticed her recipe for a super-power chia bread and decided to adapt it for a more cracker like consistency to accompany my assortment of home-made dips. And I of course swap out the spices to showcase my new pal rosemary. It was killer! Here are the goods.
- 1/2 Cup Gluten-free rolled Oats
- 1/4 Cup Raw Buckwheat Groats (or additional oats)
- 1/2 Cup Chia Seeds
- 1/4 Cup Raw Sunflower seeds
- 1/4 Cup Raw Pumpkin Seeds
- 3-4 tsp Fresh Rosemary (finely chopped) * If using dried, 1 1/2 tsp
- 1/2 tsp dried Thyme
- 1 tsp Coconut sugar (optional)
- 1/2 tsp Sea Salt
- 1/4 tsp Onion Powder
- 1/4 tsp Garlic powder
- 1 Cup Filtered water
- Preheat oven to 325 degrees. Line baking sheet (approx. 17" X 11") with parchment paper.
- Add oats and buckwheat to high speed blender and blend on highest speed into a fine flour.
- Place oat and buckwheat flour in large bowl and add chia seeds, sunflower seeds, pumpkin seeds, rosemary, coconut sugar (if using), thyme, sea salt, garlic powder and onion powder. Stir until well combined.
- Stir in 1 cup of filtered water. (the mixture will be runny, but firms up quickly thanks to the fibrous chia seeds)
- Pour the mixture onto the baking sheet and spread out as evenly as possible using a spatula. Aim for a thickness of approx. 1/4 inch. *Use wet hands to even it out if necessary.
- Sprinkle with a pinch or two of coarse sea salt.
- Bake for about 40-45 minutes until firm and slightly golden brown.
- Remove pan from over and let cool for 5-10 minutes.
- Cut into desire shape and serve with your favourite dips!
- ***I like to pop mine back in the oven for an extra 5 mins at 425 degrees to get them really crunchy!
- I cut mine into triangle for easy dippin' 🙂
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