by Kate on March 22, 2013
Have you seen how many varieties of Cheez-Its there are now? I’m rarely at any store other than Whole Foods and Natural Grocers, so when I am, I am always in awe at all the new junk food…it really isn’t worthy of being called food! Is anyone else guilty of looking at other people’s carts and wondering what they are thinking and how did they miss that soda, boxed fake meals and corn syrup laden goodies are so horrible for you!!! I realize not everyone is so fortunate to shop at Whole Foods, but come on, make better choices with what is available to you!!!
OK, enough of my rant! Here is a recipe that uses nutritional yeast for a dairy free cheesy cracker recipe that you can feel good about eating! I almost didn’t get a chance to take a picture of these before they were gone. Someone was sneaking them off the pile of my setup for the picture…they are that good!!! These are the perfect cracker to dip or break up into my Bacon Chili Recipe!!!
Recipe: Grain Free “Cheez-Its”
Ingredients
- 1 3/4 cup almond flour*
- 3 tbsp Nutritional Yeast
- 1/2 tsp sea salt, plus more for sprinkling on top
- 1 egg
- 1 tbsp butter or coconut oil, melted
- 2 tbsp lemon juice
Instructions
- Combine the flour, salt and yeast in a bowl
- In a small mixing bowl, whisk the egg with the melted butter/oil and lemon juice
- Combine the two bowls and stir until dough forms
- Place the dough between two sheets of parchment paper and roll out to about 1/8 inch thickness
- With a sharp knife or pizza cutter, cut dough into desired cracker size (I use a ruler with a pizza slicer to get them straight and even) and sprinkle the top with more sea salt
- Slide the bottom piece of parchment and crackers onto a cookie sheet
- Bake at 350 fro 12-15 minutes until golden
- The outer crackers will brown the fastest, remove those and continue to cook the remaining crackers
Quick notes
*Honeyville or Bob’s Redmill will work just fine for these crackers.
Variations
I used melted butter to make these a bit “creamier” tasting, but expellor pressed coconut oil will work for dairy free option.
by Kate on February 16, 2012
I love sunflower seeds. I’m not talking about the shelled ones that look like a dip in your mouth and are waaaaay to much work for a tiny seed. I’m talking about raw seeds tossed on salads, added to breads and granolas, sprinkled over vegetable dishes and now used to make these yummy crackers.
These little guys are packed with protein and healthy fats, along with many other nutrients. Sunflower seeds are an excellent source of vitamin E, the body’s primary fat-soluble antioxidant. Vitamin E helps keep free radicals from oxidizing cholesterol. They are also high in many minerals including, Calcium, iron, manganese, zinc, magnesium, selenium, and copper. Many of these minerals have vital role in bone mineralization, red blood cell production, enzyme synthesis, hormone production, as well as regulation of cardiac and skeletal muscle activities. They are also one of the best sources of B-complex group of vitamins such as niacin, folic acid, thiamin (vitamin B1), pyridoxine (vitamin B6), pantothenic acid, and riboflavin.
So basically you’re getting a handful of nutrients in every cracker you munch on. Feel good about eating crackers, not guilty or bloated from the gluten, preservatives or added sugars of prepackaged crackers.
Recipe: Sunflower Seed Herb Crackers
Ingredients
- 1 1/2 cups raw sunflower seeds
- 1/4 cup roasted sunflower seed butter (Marantha is my favorite)
- 1 egg
- 3/4 tsp basil
- 1/2 tsp thyme
- 1/2 tsp parsley
- 1/2 tsp garlic powder
- 1/2 tsp sea salt plus some to sprinkle
Instructions
- In a food processor, pulse the sunflower seeds into a fine meal
- Add the sunflower seed butter, egg and all seasonings and pulse until well combined
- Dough will clump together and create one big ball
- Place dough on a piece of parchment paper with additional parchment place over the top
- Use a rolling pin to roll the dough out between an 1/8 and 1/4 inch thick
- Slice with a pizza cutter or sharp knife into desired size crackers
- Place the bottom piece of parchment paper with dough onto a cookie sheet
- Bake at 350 for 12-15 minutes until brown
- Sprinkle with a little sea salt as soon as crackers come out of oven
Quick notes
There will be a lot of oil on the crackers as they bake. This is what will give the crackers their crunch. It will disappear shortly after they have been out of the oven. Make sure to sprinkle the additional salt on them while the oil is still present so the salt sticks.
Let us know how you choose to top your crackers!
by Kate on February 6, 2012
If you enjoy the Grain Free “Wheat” Crackers, you will also enjoy these slightly sweetened grain free crackers! I thought it would be cute to make heart shaped crackers for Valentine’s Day, but these can be made into any shape a cookie cutter comes in or just plain squares.
Recipe: Grain Free Honey “Wheat” Crackers
Ingredients
- 1 1/4 cups almond flour (I used Bob’s)
- 1/4 cup raw almonds, finely chopped
- 1 TBSP ground flax seed
- 1 egg
- 1 TBSP macadamia nut oil (or refined coconut oil)
- 2-3 tbsp honey
- 1/2 tsp sea salt
Instructions
- Combine flour, chopped almonds (use a food processor to pulse into very small pieces/meal), flax and 1/2 tsp sea salt in a bowl
- Whisk an egg and add honey and oil, combine into flour mixture
- Place dough on a piece of parchment paper and place another piece on top of the dough
- Roll out the dough to about 1/8 inch thick
- Use a knife or pizza cutter to cut into 1 1/2 inch squares (makes about 24 crackers). You can also use a cookie cutter
- Bake at 350 for 12-15 minutes or desired crispiness
Making any of the cracker recipes into different shapes is a great idea for kids. These are a MUCH healthier option that goldfish! Enjoy!
by Kate on January 17, 2012
One of the many things I miss going gluten free, are crackers and crispy snack foods. Here is a basic cracker recipe that would be perfect to spread some nut butter, egg salad, chicken salad or any dip on. Check out my Almond Coconut Spread, so good on these!!!!
Elana’s Pantry has numerous cracker recipes and was my inspiration to create my own variety of crackers. My Spicy Rosemary Cashew Crackers recipe is one of my favorites, a must try if you haven’t yet!
Recipe: Grain Free “Wheat” Crackers
Ingredients
- 1 1/4 cups almond flour (I used Bob’s)
- 1/4 cup raw almonds, finely chopped
- 1 TBSP ground flax seed
- 1 egg
- 1 TBSP macadamia nut oil (or refined coconut oil)
- 1/2 tsp sea salt
- Couple pinches of coarse sea salt
Instructions
- Combine flour, chopped almonds (use a food processor to pulse into very small pieces), flax and 1/2 tsp sea salt in a bowl
- Whisk an egg and add oil, combine into flour mixture
- Place dough on a piece of parchment paper and place another piece on top of the dough
- Roll out the dough to about 1/8 inch thick
- Use a knife or pizza cutter to cut into 1 1/2 inch squares (makes about 24 crackers)
- Rub a couple pinches of coarse sea salt on top of dough
- Bake at 350 for 12-15 minutes or desired crispiness
Let us know how you like to top your Grain Free “Wheat” Crackers!
by Kate on December 13, 2011
Gluten and Grain Free Crackers with a kick!
Crunchy crackers and snacks were some of the things I missed most when I had to go gluten free. These crackers solve that problem and disappear fast around here!
Recipe: Spicy Rosemary Cashew Crackers
.
Ingredients
- 2 Heaping Cups Raw Cashews (soaked and dried)
- 1 Tbsp Macadamia Nut Oil
- 1 Egg
- 2 Tbsp Fresh Rosemary, chopped
- 1/4-1/2 tsp Cayenne Pepper
- 1 tsp Celtic Sea Salt
Instructions
- Place cashews in a food processor and grind to a meal/flour
- Combine egg, oil, rosemary, cayenne pepper and salt in a bowl and mix together
- Add the cashew flour to the bowl and mix well
- Place half the dough on a piece of parchment paper the size of a cookie sheet. Roll the dough out until its between an 1/8 and 1/4 inch thick.
- Cut with a sharp knife or pizza cutter into crackers
- Place the parchment paper onto a cookie and bake at 350 for 12-15 minutes depending on desired crispness
