Category Archives: Breads / Crackers / Muffins

ALMOND PULP CRACKERS – Guest Blog from Elena’s Pantry

 

photo provided courtesy of elanaspantry.com

photo provided courtesy of elanaspantry.com

Elana Amsterdam of Elana’s Pantry is a gluten free cooking and baking genius.  Her book, The Gluten Free Almond Flour Cookbook, is amazing!  Elana was motivated to become gluten free when she and her son were diagnosed with Celiac Disease.  To go to her blog click here.

These crackers are vegan and gluten free, so I know you will love them.

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I’m a bit of a cracker-a-holic.  I think the quest for crunchy food intensifies when one goes gluten free. So, I’ve made a habit of baking crackers at least once a week, if not more.  However, many cracker thieves dwell in my abode.  As quickly as I make crackers they disappear.  Therefore, some weeks, the cracker quest continues day in and day out.

Crackers made with almond flour (or in this case almond milk pulp, more on that in a minute) are highly nutritious and slightly addictive.  They’re perfect with any number of spreads including Homemade Goat Cheese, Fig Tapenade, Sesame Dip or Savory Avocado Spread.

These particular Almond Pulp Crackers are a bit of a recycled treat.  I know that sounds odd, maybe even unappetizing, though let me explain.

After I make Almond Milk I use the leftover pulp of the almonds to create these delicious, high fiber crackers.  Seasoned with fresh thyme, they’re vegan, gluten free and super healthy.  If you make them in your dehydrator (I don’t have one) they’re even raw.  I bake mine in the oven on low to preserve as many of the live enzymes in them as possible, though because my oven doesn’t go lower than 135° technically they are not raw.  Still, they’re good.

photo provided courtesy of elanaspantry.com

photo provided courtesy of elanaspantry.com

INGREDIENTS

1 cup firmly packed almond pulp
2 tablespoons flax meal
1 tablespoon grapeseed oil
1 tablespoon thyme, finely chopped
½ teaspoon celtic sea salt

  1. Combine all ingredients in a large bowl
  2. Roll dough into a ball, press between 2 sheets of parchment paper and roll to ¼ inch thickness
  3. Remove top piece of parchment paper
  4. Transfer the bottom piece with rolled out dough onto baking sheet
  5. Cut dough into 2-inch squares with a knife or pizza cutter
  6. Bake at 135° for at least 20 hours, or until crunchy
  7. Let crackers come to room temperature on baking sheet, then serve

For a printable version of this recipe click here.

To view the original post on Elana’s Pantry click here.

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Filed under Breads / Crackers / Muffins, Gluten Free, Guest Blog, Recipes, Vegan, Vegetarian

HOMEMADE CORN TORTILLAS

Homemade Corn Tortillas

Homemade Corn Tortillas

It’s confession time…I bought yet ANOTHER kitchen gadget (My husband is always teasing me about all of my kitchen gadgets)!!!

I have been eyeing the tortilla press in the Williams-Sonoma catalogue for some time now and I finally broke down and ordered it from their website.  Trust me, paying the shipping cost is worth it because I know if I actually went into the store I would do a lot more damage to my finances.

Fresh tortillas are soooooo good.  Has anyone gone on the Mission Tortilla Factory tortilla tour at Disney’s California Adventure?  That’s what I was dreaming of when these puppies were cooking.  The kids really went crazy for these and they were crazy easy to make.

The recipe comes from the back of the Maseca Instant Corn Masa Flour bag.  I may experiment and change the recipe for fun next time, but it is oh so good just as the recipe reads…

INGREDIENTSmakes 16 tortillas

2 cups instant corn masa flour

1 ¼ cups water

¼ tsp celtic or Himalayan salt

TOOLS

tortilla press

plastic wrap

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Cover both sides of the tortilla press with plastic wrap.  Make sure that the inside sections of plastic on the press are smooth.

Plastic Wrapped Tortilla Press

Plastic Wrapped Tortilla Press

Combine the masa flour, water, and salt in a bowl and mix well.  Add more water if the mixture is too dry…you want the dough to form a nice workable ball.

Mix the Masa Flour, Water, and Salt

Mix the Masa Flour, Water, and Salt

Mixing In Progress

Mixing In Progress

Finished Dough

Finished Dough

Once the batter is mixed well, form it into a 4 inch disc and cut the disc into 16 equal parts. 

16 Sections of Dough

16 Sections of Dough

Take one of the sections and use your hands to roll it into a ball (cover the remaining sections with a damp towel so the batter does not dry out).  Place the dough ball onto the prepared tortilla press. 

Dough Ball Ready for Pressing

Dough Ball Ready for Pressing

Use the lever and press the plates together.  When you open the press the tortilla should be uniform.  Carefully use a spatula to release the tortilla from the plastic.

My Daughter Making a Tortilla...Love the Gloves!

My Daughter Making a Tortilla...Love the Gloves!

Ready for Cooking

Ready for Cooking

Heat a nonstick pan to medium heat (no oil needed).  When the pan has come to temperature, put the freshly pressed tortilla in the pan and cook for approximately 50 seconds on each side.

In the Pan

In the Pan

Nice and Brown

Nice and Brown

Repeat with the remaining dough sections.

For  printable version of this recipe click here.

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Filed under Breads / Crackers / Muffins, Gluten Free, Kid Friendly, Recipes, Sides, Vegan, Vegetarian