Hazelnut-Rosemary Crackers

1 Cup Raw Hazelnuts

1/4 Cup Whole Flax Seeds, Ground

1/4 Cup Water

1 Tablespoon Nutritional Yeast

1 Tablespoon Tamari or Soy Sauce

1 Tablespoon Lemon Juice

1 Teaspoon Dried Rosemary

1/4 Teaspoon Ground Cinnamon

1 Teaspoon Black Sesame Seeds (Optional)

Preheat your oven to 250 degrees, and line a baking sheet with a piece of parchment paper or a silpat.

Pulse the hazelnuts in your food processor until ground down to a fine meal, with as few coarse chunks as possible. It's helpful to start with frozen nuts for the best texture, to prevent them from warming up and turning to nut butter. If they threaten to cross that line, just pause and move the bowl of the food processor into the fridge to cool down before proceeding.

Grind the flax seeds down to a powder separately, in a coffee or spice grinder. Add the flax meal to the food processor, along with all of the remaining ingredients except for the sesame seeds. Pulse to combine. Once smooth, transfer the mixture to your prepared baking sheet, and use lightly moistened hands to flatten it out slightly. Top with a second silpat or parchment paper, and roll out to about 1/8th of an inch in thickness. This second sheet will help prevent the "dough" from sticking to your rolling pin, without the need for added flour.

Score the sheet of soft cracker dough into equal rectangles or diamonds, and lightly sprinkle with sesame seeds if desired. Press the seeds in gently with the palm of your hand to ensure that they stick. Bake for a total of 80 minutes, rotating the baking sheet every 20 minutes to ensure even browning. Let cool completely (they will continue to crisp as they cool) and then break along the scored lines. Store in an air-tight container for up to 1 week.

If you'd prefer a raw snack, simply spread the mixture on a teflex or other non-stick sheet instead, and dehydrate until crisp. Your mileage/timing may vary.

Yield varies depending on size and shape of your crackers, but makes approximately about 4 servings.

Gold Beet Marmalade

1 Pound Gold (Yellow) Beets

1 Tablespoon Olive Oil

1 Small Red Onion, Diced

1/3 Cup Apple Cider or Unfiltered Apple Juice

1 Tablespoon Lemon Juice

Pinch Cayenne Pepper

Salt and Black Pepper, to Taste

First things first, roast the beets: Wrap your beets in aluminum foil so that they're completely covered in a neat little pouch, and place them on a baking sheet to catch any potential drips. Cook in an oven preheated to 450 degrees for 20 - 30 minutes, until fork tender. Let rest until they're cool enough to peel.

Meanwhile, heat up the oil in a medium skillet on the stove, over medium-low heat. Introduce the diced onion and stir frequently, until soften, not browned, and a golden caramel color. This will take anywhere from 15 - 30 minutes, so keep a close eye on the pan. Turn off the heat and let cool.

Introduce both the peeled beets (cut down to slightly more manageable chunks if they were huge roots to begin with) and the caramelized onions in the food processor, along with the remaining ingredients. Pulse to combine, until the beets are broken down to very small, coarse pieces, but not pureed into a smooth spread. Though the marmalade is best if allowed to chill and mellow for at least an hour, it's perfectly tasty eaten right away.

Makes 2 - 3 Cups Marmalade

©Hannah Kaminsky http://www.bittersweetblog.com