Friday, September 14, 2018

1171. Oat Crackers with Lebna Dip

Snacking has developed into a multi billion dollar industry, and we all know what that means. It means that the competition of tasty, addictive, and cheap options is on. This in turn makes us opt of a packet of once-you-pop-you-can't-stop chips over some homemade dip and crackers.
It is almost a physical effort to restrain yourself from not reaching out the the convenient and cheap options and make your own healthy ones instead. Pros? Well, first of all you fully control what goes in your snack. No ambiguity there. The taste factor is so much better than ready-made. But arguably the biggest pro is that you actually curb your craving and hunger with so much less. Packages snacks are probably the biggest culprit for weight gain because they never satisfy us until we've finished a whole multi-serving pack or three. Adapted form here.


For the crackers:
2 cups oats
2 Tbsp olive oil
4 Tbsp olive paste
1 tsp herbs de Provence
2 Tbsp grated parmesan
1/3 cup water
salt & pepper

For the dip:
1 cup labneh
1 Tbsp olive paste
1 Tbsp chopped green olives
1 Tbsp chopped sun-dried tomatoes (packed in oil)
1 Tbsp pomegranate seeds
1 Tbsp roughly chopped walnuts


Place oats in a food processor and blend into a flour.
Add remaining ingredients (olive oil, olive paste, herbs, parmesan, water, salt and pepper) and process until thick dough forms.
Sprinkle a clean surface with more oat flour and roll the dough out evenly until it is  1 cm in thickness.
Usinf a round cutter, cut out 16 oatcakes and place them on a lined baking tray.
Bake in the oven for 15 mins at 350F preheated oven.
Remove, allow to cool completely before handling.
To make the labneh dip: mix all the ingredients in your serving bowl and serve with the crackers.

صحة و عافية

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