Whole Grain Crackers with Beet Cashew Spread
Whole grain crackers with beet cashew spread - Hearty snack with vitamin-rich topping
Healthy, because
Even smarter
Nutritional values
Spelt is a super alternative to wheat, as the grain contains more protein, zinc and iron. The whole grain variety also offers a lot of fiber and stimulates intestinal movement. Cashews are a good source of tryptophan, which has a mood-lifting effect because it is converted in the body to the good-mood substance serotonin.
Instead of cashew puree, you can also use any other nut puree for the spread - what you like best is allowed!
(Percentage of daily recommendation)
| Calorie | 267 cal. | (13 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 22 g | (15 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5 g | (17 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 3.6 mg | (30 %) | ||
| Vitamin K | 13.1 μg | (22 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 3.7 mg | (31 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 47 μg | (16 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 11 μg | (24 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 1 mg | (1 %) | ||
| Potassium | 302 mg | (8 %) | ||
| Calcium | 76 mg | (8 %) | ||
| Magnesium | 119 mg | (40 %) | ||
| Iron | 3.5 mg | (23 %) | ||
| Iodine | 1 μg | (1 %) | ||
| Zinc | 2.6 mg | (33 %) | ||
| Saturated fatty acids | 2.7 g | |||
| Uric acid | 38 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 4 g |
Ingredients
- Ingredients
- 7 ¼ ozs fine Oats
- 6 ozs Whole Grain Spelt Flour
- 3 ½ ozs small beets (pre-cooked, vacuum packed)
- 1 garlic clove
- 1 ¾ ozs Vegetable broth
- 6 ozs cashew butter
- 2 Tbsps olive oil
- salt
- peppers
- cayenne pepper
- 1 tsp lemon juice
- 1 ¾ ozs Sunflower seed
- 2 ¾ ozs Sesame seeds
- 2 ¾ ozs flaxseed
- 2 parsley
- 1 Tbsp red Pepper berries (coarsely crushed)
Preparation steps
For the crackers, mix rolled oats and flour with 20 ounces lukewarm water in a bowl and let swell covered for about 1 hour.
Meanwhile, for the spread, pat the beet tubers dry and roughly dice. Peel and chop the garlic. Finely puree beet cubes with garlic and broth. Add cashew puree and blend in. Stir in olive oil, salt, pepper, cayenne pepper and lemon juice and season spread to taste.
Line a baking tray with baking paper. Coarsely chop sunflower seeds and add to oatmeal-flour mixture with sesame seeds, flax seeds, and 1⁄2 tsp salt. Mix well and spread thinly on the baking sheet. Bake in a preheated oven at 180 °C / 350 F for 15 minutes. Then remove and cut the plate into 16 pieces.
Reduce temperature to 150 °C / 300 °F. Spread the crackers on the tray and bake in the oven for 40-45 minutes. Remove and let cool on a cooling rack for about 15 minutes.
To serve, wash parsley, shake dry and chop. Place crackers on a platter, top each with 1 tsp beet spread and sprinkle with red pepper berries and parsley.
