Snapshots of life and crafts on our little homestead

Posts tagged ‘Almond meal’

Baking Crackers for a Visitor

Tomorrow one of the faculty form the University that I use to work at is coming over to visit and walk the gardens around the house, so I thought that I would bake some gluten-free crackers to serve with cheese and an apple cake as part of the food offering for his visit. The apple cake recipe was posted this past winter and the cracker recipes are listed below.

crackers

Flax and Hemp Seed Crackers

Ingredients

  • ½ cup almond flour
  • ½ cup  ground flax meal
  • 2 tbsp shelled hemp seeds
  • 1 tbsp coconut flour
  • ¼ tsp fine sea salt (plus more to sprinkle on top)
  • 2 Tablespoons melted coconut oil
  • 1 large egg white

Instructions

  1. Preheat oven to 300° degrees.
  2. Mix almond meal, flax meal, shelled hemp seed, coconut flour and fine sea salt in a large bowl. Pour melted coconut oil and large white egg over the dry ingredients and mix well to combine with a fork until dough comes together in a ball (you may need to use your hands).
  3. Roll the crackers out very thinly between two sheets of parchment paper. Use a sharp knife or pizza cutter to cut into small squares and sprinkle with a pinch of additional sea salt.
  4. Bake for 30 minutes, or until completely dry and crisp.
  5. Cool on cooling rack and store in airtight container for up to 2 weeks.

Rosemary Crackers

rosemaryIngredients

  • 1 3/4 cup almond flour
  • 1/2 teaspoon fine sea salt
  • 2 tbsp fresh rosemary, finely chopped
  • 1 tbsp olive oil
  • 1 large egg

Instructions

  1. Preheat oven to 350° degrees.
  2. Mix flour, sea salt, and rosemary in a medium bowl.
  3. In a small bowl whisk together olive oil and egg.
  4. Stir wet ingredients into flour mixture until thoroughly combined.
  5. Roll the crackers out 1/8 inch thickness between two sheets of parchment paper.
  6. Use a sharp knife or pizza cutter to cut into small squares.
  7. Bake for 12-15 minutes, or until lightly golden.
  8. Cool on baking sheet for 30 minutes, then serve or store in airtight container for up to 2 weeks.

Cookie Sunday

On Wednesday of this past week all the snow had disappeared in our yard and the birds were singing and the sun was bright. On Thursday it started drizzling and  and by Thursday evening we had a ice balls coming down — Friday morning we woke to 3 inches of snow on the ground. Needless to say my household was a bit depressed by the winter that just keeps on giving and giving. So, when I see long faces in the house I do what I know will cheer them up… make special “sweet treats”… Today I made gluten-free almond butter cookies and carob chip cookies. The recipe for the carob cookies is below.  The smiles are back and even the sun came out as the last batch of cookies came out of the oven. I hope you Enjoy the cookies as much as the Cookies Monster in my house does.

Gluten Free Carob Chip Cookies

gluten-free cookies

Ingredients

  • 2 1/2 cups blanched almond flour
  • 1/2 tsp sea salt
  • 1/2 tsp baking soda
  • 1/2 cup grapeseed oil
  • 1 tbsp vanilla extract
  • 1/3 cup maple syrup (since I live in a maple syrup production state I happen to use it as a sugar replacement for most baked goods — if you are not one of these areas than replace the maple syrup with agave nectar)
  • 1 cup carob chips

Directions

  1. Combine the dry ingredients in a large bowl.
  2. Stir together wet ingredients and add to dry ingredients
  3. form 1/2 inch balls or use a small cookie scoop and press onto a parchment lined baking sheet
  4. Bake at 350 degrees for 7-10 minutes
  5. Cool and serve
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