Hi there. Didja notice I gypped you out of Harvest Fridays last week? I felt like I was getting a little repetitive (spoiler alert: I ate lots of rainbow chard), so I decided to cut it back to every other week. Maybe once summer rolls around I’ll go back to every week. To make up for it, today I made you something with not just one, but two delicious garden ingredients. These Roasted Beet and Sage Crackers are full of fall flavors and showcase both beets and sage from my garden!
Today is Secret Recipe Club day! Members of the Secret Recipe Club are assigned a blog each month. Who has who is a secret until reveal day (today!). The mission is to choose a recipe from the assigned blog, make it, and share it!
This month, I was assigned the blog Enriching Your Kid, a blog by a stay at home mom, which is full of healthy recipes to help you enrich your kids. I have no kids to enrich, but I sure do like to enrich myself!
Some of the recipes that caught my eye: Sweet Potato Crepes— there was a breakfast place when we lived in Oklahoma that served bomb sweet potato pancakes… these sound even better! Ricotta Gnocchi with Almond Basil Pesto— I’m obsessed with mixing and matching different nuts and herbs lately to make fun pestos… almond basil sounds great! And finally, Carrot Butterscotch Muffins— because carrots should always be served with butterscotch.
In the end I chose to make this Roasted Beet & Sage Crackers recipe. I’ve dabbled in making my own crackers before and they are always worth the effort– so much better than store bought, and of course, a whole lot better for you! I love the color of these crackers. In a world of gross chemical food dyes, I don’t know why we forget about the beautiful colors found in nature! The beet flavor in these crackers is pretty mild, but they give the crackers great color.
- 2 tsp extra virgin olive oil
- ½ cup diced beets
- ⅓ cup chopped walnuts
- 6 medium fresh sage leaves
- ½ cup whole wheat flour
- 1 cup grated Parmesan cheese
- 1 tbsp flaxseed
- Water, as required (about ¼ cup)
- Preheat over to 375 degrees. Toss beets with olive oil and spread on a baking sheet. Bake until tender, about 25-30 minutes. Let cool slightly.
- In a food processor, combine beets, walnuts and sage leave. Pulse until finely ground. Add flour, Parmesan and flaxseed, and pulse to combine. Turn food processor on and slowly add water just until a dough ball forms.
- Roll out dough to about ⅛-in thick. Cut with small cookie cutters or cut into squares with a sharp knife. Arrange on parchment-lined baking sheets. Poke each cracker with fork prongs to prevent from puffing up. Sprinkle with salt. Bake at 375 until edges are just beginning to brown, about 20-30 minutes.
These crackers were so cheesy and delicious! (Isn’t it interesting how much bright color cooked out of them!?) I loved the sage flavor in them, and the wheat and flax made for a really hearty snack. A perfect combination! I love how impressive these crackers look, even though they are pretty easy to make. They’d be great for a holiday get together.