Curried Almond Granola Bars ( Chef Matthew Accarrino )

• ⅓ cup sliced almonds
• ¼ cup sunflower seeds
• 1 cup crispy brown rice cereal
• 1½ Tablespoon ground flaxseed
• 1¼ Tablespoon chia seed
• 1½ Tablespoon hot water
• 1 Tablespoon dried pineapple, chopped into tiny pieces
• 1 Tablespoon dried cranberries, chopped into tiny pieces
• 2½ teaspoon maple syrup
• 1¼ Tablespoon almond butter
• ½ teaspoon oil
• ¼ teaspoon turmeric powder
• ¼ tsp chili powder
• ¼ tsp curry powder
• ½ tsp sea salt
• 1 pinch cayenne pepper

Instructions

1. Preheat oven to 300°.
2. Grease or line a small rectangular baking sheet with parchment paper. I used a small rectangular baking dish (7½" X 5½"). You could also you an ⅛th baking sheet (9" X 6").
3. Combine ground flaxseed and chia in a small container and pour hot water over mixture and set aside.
4. Melt almond butter and oil on the stove, and stir in maple syrup. Add flax/chia mixture.
5. In a large bowl, combine all remaining ingredients. Stir in the wet mixture and pack into your prepared pan. Use your hands or the back of a spatula to really press the mixture down.
6. Bake for 25-35 minutes or until bars are browning a bit. Cut the bars while still warm and then leave out to cool for about 30 minutes. You can even put them in the fridge or freezer to cool if you'd like.
7. Some of the bars will hold together better than others. At this point you can eat them as is or break the bars apart into chunks and eat as granola. If you want the granola to be even more crunchy, break apart and place back into the oven for another 5-7 minutes. 

Cumin And Feta Crackers ( Sunita's World)

1 cup rye flour
1 cup whole wheat flour+  little extra for rolling
1/3 tea spoon bicarbonate of soda
5 table  spoon of extra virgin olive oil
1 tea spoon salt
1 table spoon cumin seeds, roasted and coarsely ground
150 gms of feta cheese
3/4 cup milk

1. In a bowl, rub together the rye and whole wheat flour, soda, salt, cumin, oil and feta cheese with the fingertips, till the mixture resembles coarse crumbs.
2. Make a well in the centre of the mixture and tip in the milk. Quickly mix together till everything is moistened. Do not over mix, the ingredients should just come together, over mixing will make the crackers hard.
3. Wrap the sticky dough in plastic wrap and chill for about 45 minutes.
4. Divide the dough into 2 portions. Return one portion to the fridge and work on the other.
5. Pre heat the oven at  340 F (170 C ). Line a baking tray with foil. On  a well floured board, and with a floured rolling pin, roll out the portion of dough into a disc of about 9 inches in diameter. Cut out smaller discs of about 2 and 1/2 inches in diameter with a pastry cutter or with a lid. Gather the trimmings and repeat till all the dough has been used up.
6. Take out the remaining ball of dough and do the same.
7. Arrange the cut out discs on the prepared tray. I got 32 of them. Prick them lightly with a fork.
8. Place the tray in the centre of the preheated oven and bake for about 22-25 minutes or till the tops are golden. They will puff up while baking and form little pockets.
9. Cool in the pan for a few seconds and transfer to a rack.

Rosemary Raisin Crisps

1 cup of flour
1 tea spoon of baking soda
1/2 tea spoon of salt
1/8 tea spoon of pepper
2 table spoons of brown sugar
1 cup of buttermilk
2 table spoon of maple syrup
1/2 cup of raisins
1/2 cup of pumpkin seeds
2 table spoons of millet
2 table spoons of flax seeds
2 table spoons of chopped rosemary

Toast pumpkin seeds, millet till popping. Mix flour, baking soda, salt, pepper, sugar, seeds and rosemary. Add buttermilk, maple syrup, raisins.
Bake 30-35 min at 300 F( 150 C)
Freeze for 1 hour. Slice and bake at 300 F ( 150 C) for 15 min