I have been on a baking kick lately… and for someone who is gluten-free, yeast-free, sugar-free, etc, well, let’s just say I didn’t see much baking in my future. So, I’m feeling quite excited and I wanted to share some of what I’ve been learning with you.
I recently discovered elanaspantry.com. It’s a wonderful site with tons of recipes for people with different food styles (nut-free, candida, paleo etc). The recipes I’ve been trying use almond flour in place of wheat flour, which makes her products extra yummy, high in protein, and safe for those of us with sensitive systems. The only downsides are that almond flour is pretty expensive and it’s easy to overdue it. I know I love nuts and they are a quick and easy snack, especially in cracker form, but eating too many of them makes me feel less than great. So, as with everything, moderation is the key.
Below is one of my favorite recipes that I’ve tried from her website so far. These crackers are crispy and delicious, and they only have about 5 ingredients. They also happen to remind me of the cookies my grandmother, Meme, used to make us. Every time we went to visit her in Israel, we would come back with tupperware filled to the brim with her simple and not-so-sweet cookies. It’s been a while since I tasted those, and these just brought me back. Next time, I’m also going to try adding fennel seeds to the batter.
Here’s the link for the recipe and the text. As I mentioned earlier, I halved this recipe and I also used olive oil. Also, since I don’t have a rolling pin, I used a cylindrical spice bottle 🙂
Makes 96 crackers
And here’s my final product! Yum!
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