NYC BITE OF THE MONTH: CAFE CLOVER’S GLUTEN-FREE CRACKERS + SQUASH SPREAD

TOP FOODIE and Eater Drinks editor Kat Odell is no stranger to taking a bite out of the Big Apple. We might be across the coast in LA, but thanks to bone broth walk-ups and brussels sprouts sriracha, our New York resto fixation is stronger than ever. To feed (no pun intended) our NYC cravings, we’ve enlisted Kat to share her top mind-blowing bites from around the city with us each month – like thisgoat milk coffee from the ridiculously adorable Victory Garden in the West Village. What’s on Kat’s plate this month? A bread-and-butter alternative we’re dying over: gluten-free seed crackers with squash tahini spread.

Not in NYC? Not to worry. Kat’s also dishing on how to DIY this gluten-free snack in your own kitchen (with the spread to match, of course). Here’s how to get cracking…

WHAT I ATE: Addictive and healthy seed crackers that are entirely gluten-free, made from flax, chia, sunflower, pumpkin and sesame seeds. On the side, a squash and tahini spread spiked with lemon.

WHY I ATE IT: This is the best possible alternative to bread. I can’t tell you how many times I’ve entered a restaurant and wanted something to snack on while I peruse the menu… and it’s always a plate of bread that drops. But in this case, Cafe Clover is going for the healthier option… serving up delicious, bread-free pre-dinner snacks.

WHY YOU NEED IT: Because it’s the pre-dinner snack you don’t need to feel guilt about eating.

HOW TO GET IT: Just drop into chic West Village newbie Cafe Clover for a taste of Los Angeles in New York, or try the recipe below at home!

• CAFE CLOVER’S GLUTEN-FREE SEED CRACKERS
• INGREDIENTS:

  1 cup flax seeds
  3 Tbsp chia seeds
  1 cup water
  3 Tbsp sunflower seeds
  3 Tbsp pumpkin seeds
  3 Tbsp sesame seeds
  1½ tsp salt (or to taste)

• DIRECTIONS:

  Preheat oven to 250F. Line a large baking sheet with parchment paper.

  In a large bowl, soak flax and chia seeds in water for 15-20 minutes.

  Add the rest of the ingredients and mix well.

  Spray parchment paper with cooking spray (we use canola, but coconut will work just as well, although it may be a problem for people with nut allergies).

  Spread mixture in one thin even layer (about 1/8”).

  Bake in the oven for 1 hour or until crispy.

• SQUASH + TAHINI SPREAD
• INGREDIENTS:

  1 lb squash, peeled and cubed
  1 garlic clove
  2 Tbsp tahini paste
  1/2 cup lemon juice
  ½ tsp salt
  ½ tsp berebere spice

• DIRECTIONS:

  Preheat oven to 375F.

  Toss squash in a little canola oil and season with salt and pepper.

  On a baking tray spread squash in one layer and bake in the over for 20 minutes or until soft.

  Cool squash down and then mix with other ingredients in a blender or food processor until smooth.