Hi y'all!
Been a few days since my last post.
I've been working on gluten-free CRACKERS.
We are cheese and cracker kind of snackers - hey that rhymes! So I decided to try out a few recipes and see what I think. My first impression is that crackers are WAAAAAYYYYY easier to mess around with than cakes. Cakes are for advanced gluten-free bakers.....I learned that the hard way...always trying to be a high-achiever...but I digress. Back to crackers. Yes, many yummy recipes out there and I have even been changing things up a little. So far my fave is the parmesan cracker I made first and messed with most.
The recipe looks like this:
3/4 c flax meal
3/4 c almond flour
2 egg whites (I substituted 3Tbs water and 1Tbs tahini in round two - yummy!)
1 Tbs parmesan cheese
1 Tbs coconut oil
2 Tbs nutritional yeast (found at the health food store in bulk)
1/4 tsp sea salt
black pepper, onion and garlic powder for flav-ah
Line cookie sheet with parchment. Place ball o dough in center and using a wax paper shield, roll out til impossibly thin. Thinner than you think you can go. Score with pizza cutter - bake at 350 degrees for 15- 20 minutes. Break apart when cool enough to handle. These are super tasty and really easy.
Very yummy with the homemade hummus - will post that recipe tomorrow.
