Dont’cha just sometimes want to grab something from a box and eat it? You know. Something you didn’t have to slave in the kitchen over. Something like a cracker? Me too.
I have another 3 weeks of serious Anti-Candida dieting, and I’ve just been so busy, it’s difficult to find time to make anything. And when that happens, there is nothing to just ‘grab’. Except an apple. But with my limit of fruit being 1.5 cups a day, that is even inhibiting. So, yesterday I made myself spend some time in the kitchen. My goal: dinner, crackers, and grain free lemon bars. Ahhhh. I’m so glad I did.
I can’t even tell you the freedom I felt to just grab a cracker and eat it. And these crackers are delish, folks. Even my family thinks so. I got the recipe from my friend Mindy, who got it from Elana’s Pantry. Mindy suggested using Thyme and Basil instead of the herb combination the recipe calls for. Oh, thank you, Mindy. I love this combo.
Lest you think I am some Martha Stewart type of woman, you must know that the recipes says to cut the dough with a pizza cutter before baking. So, when they come out of the oven, they easily break into perfect little squares of yumminess. It wasn’t my idea. I just followed the directions. Well, and of course, I only took a picture of the most symmetrical crackers. They didn’t all look like this. But you didn’t really want to see those ones, did you? I mean, come on. Who wants to look at unsymmetrical crackers?
Just a side note: If you have never eaten a gluten free cracker, don’t expect these crackers to ‘crunch’. They are a little more like a ‘crumble’.
Almond Meal can be purchased at Fred Meyers locally. It’s in the Health Food section by the sweeteners. I’ve only ever bought Bob’s Red Mill, but my friend Mindy says she makes her own flour cuz it’s cheaper. At $10.29 for a one pound bag, I think I may be willing to try this myself. Apparently, you just soak the almonds in hot water for 1 minute, then flood them with cold water and drain. Then pinch the almond and the skin slides right off. I think I’ll give it a try this week and let you know if it was worth the work.
Come back tomorrow and see the Grain Free/Sugar Free Lemon Bars I made. That is if I remember to take some pictures before I finish eating them. I can’t make any promises.
Wanna make some crackers? These are SO easy. Here’s what I did:
Gluten/Grain Free Crackers
2 C almond meal/flour
¾ tsp salt (I used sea salt)
1 TBS Thyme + 1 TBS Basil
1 TBS olive oil
2 TBS water
In a medium size bowl, place first 3 ingredients. Mix. In a small bowl, mix the oil and water. Add oil mixture to dry ingredients. Mix until becomes a dough.
Roll the dough into a ball and place between 2 pieces of parchment paper. (I think using parchment paper is important when it comes to making gluten free fair, my friend Dawna informed me. I imagine it’s too sticky for plastic wrap. Just sayin’)
Using a rolling pin, smoosh (okay, roll it out) the dough to about 1/8″ thickness. Take the top paper off and transfer to a cookies sheet. (This transferring business is a bit tricky. So be careful. I took the cookie sheet and placed it on top of the dough, then flipped the whole thing over.)
Remove the second sheet of parchment paper.
Cut your dough into 2″ squares (or whatever size you want) with a knife or pizza dough cutter (my fav).
Throw into a 350 degree preheated oven for 9-11 minutes until golden brown. Mine required a bit more time. Just watch them.
Then, this is important with gluten free stuff, let them cool for 20 minutes before breaking them apart.
And now, if you must, allow others to sample them before hoarding them all for yourself. Sorry. That’s what I do. You probably are much more generous than I. My philosophy: Get your own dang gluten filled crackers. These babies are MINE! I know. I’m pretty sure that’s not what Jesus would do. <hung head in shame>
Have a happy Thursday, friends. Ignore the rain. Pretend it’s sun. And ignore the freezing like temperatures. Pretend it’s April.
Oh, yeah. It is April.