21 04, 2014

Grain-free Cheese Crackers

By |April 21st, 2014|Crackers|0 Comments|

I made these crackers a few weeks ago and they were fantastic.  They were so cheesy and crisp and the perfect savoury snack.  I plan to make them again this week and often!

Here’s what I did…

This is on of our favourite aged cheddar cheeses. It's raw and organic and oh so sharp.

This is one of our favourite aged cheddar cheeses. It’s raw and organic and oh so sharp.

 

I grated 80g of the aged cheddar and added it to the bowl of my food processor.

I grated 80g of the aged cheddar and added it to the bowl of my food processor.

 

Then I added 2 tablespoons of organic, pastured butter.

Then I added 2 tablespoons of organic, pastured butter.

 

Then 2 tablespoons coconut flour, 1/2 teaspoon garlic powder and a small pinch of Celtic sea salt.

Then 2 tablespoons coconut flour, 1/2 teaspoon garlic powder and a small pinch of Celtic sea salt.

 

I pulsed it in the food processor until the dough started to come together.

I pulsed it in the food processor until the dough started to come together.

 

I removed the dough from the food processor, formed it into a ball and put it into plastic wrap.  I refrigerated this for an hour.

I removed the dough from the food processor, formed it into a ball and put it into plastic wrap. I refrigerated this for an hour.

 

Then I put the dough between 2 sheets of parchment and rolled it out really thinly.

Then I put the dough between 2 sheets of parchment and rolled it out really thinly.

 

I removed the top piece of parchment, scored the dough into cracker shapes and baked at 325F for ten minutes.

I removed the top piece of parchment, scored the dough into cracker shapes and baked at 325F for ten minutes.

 

Removed from the oven, allowed to cool on the tray for 10 minutes and then removed to wire racks to cool completely. YUM!!

Removed from the oven, allowed to cool on the tray for 10 minutes and then removed to wire racks to cool completely. YUM!!

 

Grain-free Cheese Crackers

  • 80g Grated sharp cheddar cheese

  • 2 Tbsp. Butter

  • 2 Tbsp. Coconut flour

  • A pinch of Celtic sea salt

  • ½ teaspoon garlic powder

 

  1. Preheat oven to 325F.

  2. To the bowl of a food processor, add remaining ingredients.

  3. Pulse until a dough forms.

  4. Remove from processor, form into a ball and wrap in plastic wrap.

  5. Refrigerate for an hour.

  6. Place between two sheets of parchment and roll thinly.

  7. Score into cracker shapes.

  8. Bake for 10 minutes.

  9. Remove from oven and allow to cool for 10 minutes.

  10. Remove to wire racks to cool completely.

16 01, 2014

Multi-Seed Crackers

By |January 16th, 2014|Crackers, recipe|5 Comments|

I’ve been making these crackers for almost a year now.  I got the inspiration from Angela’s blog and ran with it.  I started out making them exactly as posted, but then I decided to change a few things.  I add ground flax seeds as I think this makes the crackers a little sturdier and I add a lot more onion and garlic and a bit more salt.  I also purée the onion, garlic and flax in water in my Vitamix.  To ‘up’ the protein, I also add hemp seeds and I like to toast the sesame seeds for flavour.
Here’s what I do…
 First I toast 1/2 cup sesame seeds in a pan over medium heat, shaking often.
This is how they should look when done.
 If you don’t have a high-powered blender, you could use a microplane like this for your garlic and onion (or finely chop them).
 To a large bowl, add 1/2 cup chia seeds and 1/2 cup hemp seeds.
 Add 1/2 cup raw pumpkin seeds and 1/2 cup raw sunflower seeds.
 To a high-speed blender (I use my Vitamix), add 1/4 cup golden flax seeds.
These are the ones I used.  Also add 1 1/4 cups water, 3 cloves garlic and 1/4 of an onion and blend until flax is completely broken down.  Alternatively you could grind flax in a coffee/spice grinder and grate garlic and onion then mix with water if you don’t have a high-speed blender.
 Then pour the liquid into the large bowl with the seeds.
 Oops, almost forgot about the toasted sesame seeds!
 Mix in about 1/2 teaspoon Celtic sea salt and 1 teaspoon kelp granules (optional).
These are the ones I use.
 Allow it to sit and gel for a few minutes, then spread onto two parchment-lined baking trays.  Try to keep it as even as possible with no holes.  I use the back of a spoon for ease of spreading.
 Bake at 325F for about 40 minutes or so, rotating trays after 20 minutes.  You want them to be very dry on top and almost dry on the bottom.
 Remove from oven and flip the entire sheet of dough over and back onto the parchment.  Then score into cracker-sized pieces.  I’ve used both a large, sharp chef’s knive and a pizza cutter.  Both work just fine although the chef’s knife sometimes cuts right through the parchment.
Put back into the oven and bake for another 30 minutes.  I check after 20 just to make sure they’re not overdone.  Sometimes I remove some of the outer ones (they tend to cook a little quicker) to a wire cooling rack and stick the tray back in the oven to crisp up the others.
*Linking back to West Coast Mama’s Coast to Coast Blog Party!
18 03, 2013

Chickpea Crackers with Chives

By |March 18th, 2013|Crackers, gluten-free, grain-free|2 Comments|

 
I came across this recipe a few weeks ago and knew I had to try it.  We’ve pretty much cut grains out of our diet, so I’ve really been missing crackers.  I have a fantastic recipe for crackers made from seeds that I use often, but sometimes I just crave a cracker that actually tastes like a cracker.  This one really fit the bill.  The only thing I’d do differently next time is to roll them very slightly thinner.  Other than that, they’re my perfect cracker because they’re crunchy and tasty but not overwhelming, so theyre the perfect base for dips and spreads.
Here’s what I did…
 I sifted 1 cup of besan (chickpea flour) into a large bowl
I added 1/4 cup of nutritional yeast
Then I added 1/2 tsp. baking powder, 1 tsp. Celtic sea salt, 1/2 tsp. cayenne pepper and 1/4 cup chopped fresh chives
I stirred in 2 tsps. of extra-virgin olive oil and a few tbsps. water and then started to mix it with my hands until it all came together.  Then I kneaded it for a couple of minutes, rolled it into a ball and covered with plastic wrap.  I let it rest in the fridge for 10 minutes.
I removed it from the fridge and broke the dough into 4 pieces.  I put one piece on the counter top which I’d sprinkled with more besan.  Then I sprinkled a little more on top and rolled it out to 1/4″ thickness (next time I’ll do it a bit thinner).
Then I cut them into little shapes and placed on a parchment-lined baking sheet.  I repeated with all of the pieces of dough.  Then I baked them in a 350F oven for 20 minutes.
Then I removed them from the oven and let them cool.  I considered adding more chives, but was worried it would make them too moist.  I don’t think that’s a problem, so I may do that next time too.  Tiny pieces of sundried tomato might be a nice addition too.