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.
Flax and Hemp Seed Crackers
- 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
- Preheat oven to 300° degrees.
- 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).
- 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.
- Bake for 30 minutes, or until completely dry and crisp.
- Cool on cooling rack and store in airtight container for up to 2 weeks.
- 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
- Preheat oven to 350° degrees.
- Mix flour, sea salt, and rosemary in a medium bowl.
- In a small bowl whisk together olive oil and egg.
- Stir wet ingredients into flour mixture until thoroughly combined.
- Roll the crackers out 1/8 inch thickness between two sheets of parchment paper.
- Use a sharp knife or pizza cutter to cut into small squares.
- Bake for 12-15 minutes, or until lightly golden.
- Cool on baking sheet for 30 minutes, then serve or store in airtight container for up to 2 weeks.
Due to my partners reflux disease I have had to limit the use of many cooking ingredients and completely eliminate others. Chocolate is one of the ingredients that had to be eliminated — it also use to be a favorite in this household. Thank goodness for carob powder — it allows me to occasionally make some sweet treats — like to today to celebrate her return home after a long business trip.
The other nice benefit of carob powder is that it is naturally sweeter than cocoa powder and is a good source of calcium, magnesium, iron, potassium and selenium. It can be found in health food stores, selected grocery stores and purchased online. I used Chatfield’s Carob Powder in this recipe.
- 1/2 cup gluten-free all purpose flour blend
- 6 tablespoons roasted carob powder
- 1/4 tsp salt
- 1 cup cane sugar
- 1/2 cup coconut oil
- 2 large eggs
- 1/4 tsp vanilla powder or 1 tsp pure extract
- 1/2 cup chopped hazelnuts or pecans (optional)
- Grease an 8×8-inch baking pan.
- Place flour blend, carob powder and salt in a bowl and whisk to thoroughly combine. Set aside.
- In another large mixing bowl, combine coconut oil and sugar. Add eggs and vanilla and beat until fluffy.
- Add dry ingredients and nuts. Beat just until wet and dry ingredients are combined. Scrape brownie mixture into prepared baking pan.
- Bake for about 25 minutes at 350 degrees in a metal or ceramic pan, or for about 35 minutes at 325 degrees in a glass pan. When a toothpick inserted into center of baking dish comes out clean brownies are done.
- Cool for at least 15 minutes before cutting.
Since my family is just about out of granola and the current heatwave in this area and the oven do not mix, I decided to pull out the old crock pot and slow cook a fresh batch.
- 5 cups rolled oats
- 1 cup sliced almonds
- 3/4 cup apple juice sweetened cranberries
- 3/4 cup unsweetened shredded coconut
- 1/2 dates, chopped
- 1/2 cup sesame seeds
- 1/2 cup raw pumpkin seeds
- 2/3 cup maple syrup (grade B is fine)
- 1/4 cup coconut oil
- 1 teaspoon cinnamon
- Combine all ingredients in a lightly oiled 4-quart slow cooker and stir to combine.
- Cook on high for 1.5 hours, uncovered, stirring occasionally.
- Reduce the heat to low and cook, uncovered for another 2 hours, stirring occasionally, until the mixture is crisp and dry.
- Spread the granola on a baking sheet to cool completely.
- Store in an airtight jar.