My mother was incessant about always trying to feed us healthy meals and snacks. Carob covered frozen bananas, millet breakfasts in hotels when we went to music camp, snack cups with dried fruit and nuts. She knew we needed nutrients, and went to great lengths to get them in us. She used to make little open-faced party sandwiches with rye bread that came in amazingly square and long mini-loaves. She topped each slice with a smear of cream cheese, a cucumber slice, and a sprinkle of dried dill.
Here's my spin on her creation, with Pickle-friendly ingredients:
I used this Quinoa Pizza Crust recipe for the cracker, making adjustments as written below:
1 1/2 cup black quinoa, soaked 24 hours, rinsed, and drained
1/4-1/3 cup water
1/2 tsp. onion powder
1/2 tsp. garlic powder
1 tsp. salt
2 tbsp. olive oil
Preheat oven to 450 degrees. Spread olive oil on a 10x15 stoneware bar pan (with short sides) and allow to preheat in the oven, 4-5 minutes. Add quinoa, water, onion and garlic powder and salt to food processor. Process until creamy. Spread on preheated stone pan and bake for 20 minutes. Turn crust over and bake another 10 minutes. Remove from oven. When cool enough to handle, break into serving size pieces. Crackers will soften a bit when stored, but they can be stored for a few days in a sealed container.
Spread a dollop of kefir cheese, seasoned with just a hint of salt, over each cracker. Top with a fresh cucumber slice and a sprinkle of dried dill.
Something about this recipe just makes me think, "I am becoming my mother!"
And, I would say that's a good thing!