Breakfast in bed is a great way to make Mom feel special on Mother’s Day. It’s such a simple gesture. And yet it means so very much to her. There’s really nothing like the feeling you get when your family takes time out of their morning to prepare a meal for you. And if they bring it to you before you even put your feet on the floor for the day, that somehow turns up the warm and fuzzy feeling factor ten fold ❤
But what it your Mom would prefer to avoid the common breakfast foods that make up the typical American diet? Well, I can help with that. Because, I too appreciate a good plant-based meal.
So, I’m going to share a simple recipe for flax meal crackers and cashew cheese with you. Both of these can be made the night before Mother’s Day if that’s easier for you. And if you are able to do that it may work to your advantage. Then you can just pull everything out and put it on a tray with a hot cup of java, a glass of juice, and some fruit in the morning. No mess. No fuss. AND yet Mom feels like you’ve gone out of your way to acknowledge her first thing in the day! WIN! WIN!
Let’s start with the flax meal crackers, shall we?
PLANT-BASED FLAX MEAL & HERB CRACKERS
1 3/4 c. Ground Flax Meal
1/2 c. Water
1/2 tsp. Salt
1/2 tbls Garlic Powder
1/2 tbls. Dill (dried)
Preheat oven to 350°
In a medium bowl combine flax meal, salt, garlic powder, and dill.
Add water and mix until well blended. Form dough into a ball.
Place dough between two pieces of parchment paper and roll out to approximately 1/8 inch thick.
Remove the top layer of parchment paper. The dough will be uneven along the edges. You can cut the edges straight if you like. But it is not necessary.
Score squares into the dough. This will make it possible to cut it later. If you do not score your dough it will simply crumble when you try to cut it after baking.
Bake for 30-40 minutes. Removing outer edges when they are done and allowing the center squares to bake a bit longer.
Place on a wire baking rack to cool.
Cut into squares along score marks. Store in an airtight container for up to two weeks.
And there you go … just like that you’ve got incredibly delicious, and seriously healthy flax meal crackers that are just packed with flavor!
It doesn’t really get any easier than that. Unless, of course, you count this cashew cheese recipe. Then it gets easier. Which is pretty hard to believe. But true nonetheless 😉
1 c. raw cashews (heaping, soak overnight)
2 tbls. nutritional yeast
2 tbls. lemon juice (fresh squeezed)
1/4 tsp. garlic powder
1/4 tsp. salt
1/4 tsp. black pepper
1/4 c. water
Pulse cashews, nutritional yeast, lemon juice, garlic powder, salt, and black pepper in a food processor until it forms a coarse, wet texture. You will have to scrape the sides of the bowl several times throughout this process.
If you have a magic bullet use that instead. This is not a large amount of food to process. And the bullet is more conducive to smaller amounts. Additionally, it will eliminate all of the scraping. As you can just pop the top off the bullet and shake.
Once you have ground the mixture down as much as possible add the water. Start with about 1/8 cup and then add the rest as needed. You are striving for a mixture that has a consistency similar to hummus.
At this point, taste your cashew cheese and adjust your seasonings accordingly.
This cheese will store in an airtight container in the refrigerator for approximately 6 days. But it is unlikely to stick around that long.
Take a minute to tell me about how you are celebrating Mother’s Day this year in the comments. I would love to gather some new ideas for next year. And, if you are making these recipes let me know how they work out for you! I’m dying to know if the Mom in your life enjoyed them 😉
As always, your presence is greatly appreciated. I adore that you are here. And I just know that we are going to have great fun together ❤