Just like Wheat Thins crackers
These crackers are my modified version of one of the recipes in the book, and..... boy do I love them! They're my new favorite little snack food. Since they've been such a hit in my home, I thought I'd share them with y'all. ;)
Just like Wheat Thins, Christie style
3/4 cup ground flax seeds
3/4 cup almond meal/flour
1/2 tsp baking soda
2Tbsp nutritional yeast
1/2 tsp sea salt
Heaping 1/4 tsp onion powder
Heaping 1/4 tsp garlic powder
Few dashes cayenne pepper
1 Tbsp coconut oil
2 egg whites
Mix dry ingredients together, and add wet. Drop dough onto lightly greased pizza stone. Use wax paper and rolling pin to roll dough out to cover stone... making sure to have a uniformly thin layer. Sprinkle with additional sea salt, and use a pizza cutter to cut into small squares. Bake at 350 for 20 minutes.
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6 comments:
I need to try these. Do you make your own almond flour? I've tried it a couple of times in the blendtec. Not the best results but it's my only homemade option, I think.
Emily, I tried once to make my own almond flour in a coffee grinder..... it was a disaster. Because of that, I just buy mine in 5 lb bags from Honeyville. It's not cheap.... I think Trader Joe's is a cheaper option, but I never get over that way. I know several people who make their own, however - and have great results. I probably just gave up too soon ;)
Thanks. Another thing, you mentioned being mostly grain-free. Is that just you or your whole family? Do you do mostly substitute (like alternate flours) or do you just do without and sub fruits or veggie or other things? I want to cut down on our wheat intake for various reasons but substituting flours can be quite pricey and the outcome is often less than desirable. : )
Em, For me, I'm trying to food combine... so that means "mostly" grain free for me. (easier that way). For the rest of the family, I try to just vary their grains. So, I still make things from wheat with them, but probably only like... 2-3 times a week. I'll make muffins from almond flour and oat flour (grind my own), cornbread from cornmeal and brown rice flour (again, grind my own), and I also use millet flour, amaranth, and coconut flour on occasion. With meals we'll do quinoa, rice, etc. I'll usually just make a food combining compatible meal, and then add a grain and starchy vegetables for them.
Hopefully that makes sense. Non-gluten flours are expensive... but I've found them to be totally doable if I buy the whole grains and then grind them in my mill. (With the exception of almond flour... haven't figured that one out yet.)
So what does it mean to "food combine"? Can you tell me or point to a site with credible info on the subject?
There's different ideas on food combining, but what I'm currently doing is:
1) Proteins with fats and "non-starchy" veggies and fruits. (any green veggie, berries, etc.)
2) Don't mix fat with starchy carbs and grains. (The idea behind this is the way that it affects your insulin response levels). You CAN mix starchy carbs and grains with LEAN proteins. (egg whites, chicken breast, very lean beef, turkey breast, etc.)
Another concept is that you want to vary your diet so that your metabolism doesn't adjust and get "locked in". So, you want to have some of each meal type in your diet. (For me, I do better to have 75-80% of my diet be the protein type meals and the rest the carb type meals.
Examples of meals would be:
breakfast - fried eggs, muffins made of ground flax, eggs, stevia, spices, vanilla, water.
lunch - baked salmon over salad, sheep cheese
snack - peanuts, green apple
dinner - lentil soup with chicken breast
Most of the time I'll do full protein type days, just because they're easier for me to think about - but sometimes I'll throw in a carbohydrate meal or add a little grain to my protein meal just to mix it up for my metabolism. Make sense?
Basically, if you're trying to lose weight or stabilize blood sugar levels,
Proteins + Fats = good
Carbohydrates + Fats = bad
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