Tag Archives: Crackers

Spicy Fire Crackers

I have  a new love affair! I have know about it for years, but you could say I have been reawakened to its allure and hotness.

Spicy Fire Crackers

Spicy Fire Crackers

What is it? It is Sriracha! While spending some time this Summer in Michigan, I have been enjoying the artisan movement up here for local, small batch, quality food, and I have found a Detroit made fermented artisan sriracha that is addicting. It is made with sugar in the ingredients, but has no preservatives and is clean. I am on vacation and giving myself a slight bit of leeway with a little bit of local Sriracha. Nom Nom Paleo has a DIY recipe for Sriracha sweetened with honey here that I make when I am home.

I miss the spicy chips and crackers of my junkier, processed food days a decade ago………..gosh a decade doesn’t age you too much does it? Well, definitely not when you are eating nutritious food to fuel your body. So, I decided to get into the kitchen on my vacation and make a spicy sriracha cracker that is grain free, real food and Paleo friendly! They are crunchy and spicy reminding me of a firecracker going off in my mouth, but in a very good way!

With almond flour, honey, flax, thyme, olive oil, good sea salt and of course sriracha, the ingredients are pure and snackable and satisfy my crunchy, spicy snack cravings.

Spicy Fire Crackers

Spicy Fire Crackers

Spicy  Fire Crackers

Preheat your oven to 275º degrees.

Set out a parchment lined baking sheet.

Ingredients:

1 1/2 Cups Superfine Almond Flour

1/4 Cup Local Honey

3 Tablespoons Sriracha (Nom Nom’s Paleo friendly recipe is here!)

1 Tablespoons of Olive Oil, Coconut Oil or Duck Fat (melt the coconut oil or duck fat if using this fat)

1 Tablespoon Ground Flax

1/2 Teaspoon Ground Thyme

1/2 Teaspoon Sea Salt

Directions: Put all the ingredients into a bowl, whish with a fork until thoroughly combined. Roll between two pieces of parchment paper to 1/4 inch thickness. Score the crackers into small bite sized squares with a pizza wheel.

Bake for 45 minutes in your oven. Cool completely, then break apart on the scores.

That’s it! A delicious, spicy cracker. Enjoy!

Eat Your Nutrients!

Eat Your Nutrients!

 

Dill and Chive Grain Free Crackers

Dill and Chive Grain Free Crackers

The crunch of walnut pieces and the flavor of dill and chives makes this a perfect cracker for snacking. I especially like dill in summer, and it is so good in these crackers! It reminds me of working in the garden as a child and smelling the fresh dill on the breeze and feeling the warm sun on my body. These crackers are a fantastic addition to an appetizer spread, and I also like to mound a bunch of dinner leftovers on them for a quick snack. Who doesn’t love a quick, healthy snack? Prepared in advance, these will keep in the freezer for a month.

Dill and Chive Grain Free Crackers

Dill and Chive Grain Free Crackers

Dill and Chive Grain Free Crackers

Ingredients:

1 Cup Superfine Almond Flour**

1/2 Cup Raw Walnuts, Chopped into Medium Pieces

2 Flax Eggs (see instructions below)

2 Tablespoons Fresh Dill, Minced (can substitute 2 Teaspoons of Dried Dill)

2 Tablespoons Fresh Chives, Minced (can substitute 2 Teaspoons of Dried Chives)

1 Teaspoon Honey

1/4 Teaspoon Pink Himalayan Salt or Sea Salt**

* Making an egg substitute with ground Flax Seed is easy! Take one Tablespoon of ground Flax Seed and whisk it with 3 Tablespoons of water in a small bowl and let sit for 15 minutes until it becomes a gel like consistency. In this recipe I have used two Flax Eggs, so you would take 2 Tablespoons of Ground Flax Seed and 6 Tablespoons of water, whisk it all together and let sit for 15 minutes while you prepare the rest of the cracker ingredients.

**See In My Pantry for Product Resources

Directions:

Preheat the oven to 325º degrees, and line a baking sheet with parchment paper.

In a medium bowl, add your almond flour, dill, chives and salt. After your flax eggs are ready, whisk in the honey. Then, add the liquid to the flour mixture and whisk with a fork until well combined. Add in the chopped walnuts last, and incorporate into the dough.

Place the dough between two sheets of parchment and roll out with a rolling pin to 1/4″ inch thickness. Remove the top parchment sheet used for rolling, and put the rolled cracker dough with the bottom parchment on the cookie sheet. Place in the oven and bake for 15 to 20 minutes until golden brown and crunchy. Keep a close eye on them the last five minutes to prevent over browning. Cool on a wire rack, and then break them into whatever sized pieces you like!

These are delicious served with my Roasted Eggplant and Red Pepper Tapenade Recipe or Dairy Free Fresh Basil Pesto. If you would like more appetizer ideas, go to Kelly Bejelly’s post on her blog, A Girl Worth Saving, and check out her 35 Paleo Appetizers post here!

Dill and Chive Grain Free Crackers

Dill and Chive Grain Free Crackers

Eat Your Nutrients!

Eat Your Nutrients!

Sunflower Pumpkin Seed Crackers

Sometimes I just gotta have something crunchy!  Crackers are especially nice, because I like something to go with the crunch, if I am not eating them plain for a quick crunch fix. You can dress up a cracker with toppings.  I personally like to pile them with meat and veggies or eat them with a salad.  Some of the benefits of  pumpkin seeds are healthy fat, magnesium, zinc, tryptophan, and studies also show they aid in hair growth. Sunflower seeds contain many beneficial vitamins as well, including B vitamins and vitamin E.

This recipe for crackers is free of all major allergens, no nuts, dairy, soy, gluten, grain, and they are easy and fast.

Sunflower Pumpkin Seed Crackers

Sunflower Pumpkin Seed Crackers

You will need a high speed blender or food processor to grind the nuts into flour, two parchment lined cooking sheets, and a rolling pin if you want them thin.

Ingredients:

3/4 Cup Sunflower Seeds (I bought sprouted ones, but optional)

3/4 Cup Pumpkin Seeds (optional sprouted)

1 Pastured Egg or 1 Flax Egg, See Here for good directions on How to Make One

2 Tablespoons Tahini

2 Tablespoons Coconut Oil, melted or Olive Oil

2 Teaspoons Lime Juice

1/2 Teaspoon Himalayan Pink Salt

Directions:  Pulse the seeds in a blender or food processor until you have a very fine flour consistency.  Transfer the ground seeds to a bowl. and add the salt. Next Whisk egg and incorporate it into the nut flour mixture. Melt the coconut oil and tahini in the microwave together for ten seconds then whisk  to incorporate,  whisk in the lemon juice to the coconut oil mixture. Add the liquid ingredients to the nut flour, egg mixture and stir vigorously until a ball forms and the ingredients are thoroughly blended.

Divide dough in half, form into balls and place on two separate pieces of parchment paper.  Top each sheet with another piece of parchment paper to roll them thin and keep the dough from sticking to your rolling pin.  Roll or pat each cracker round out until 1/4 inch thick.  Take off the top parchment paper and bake in the oven 325º degrees for 15 minutes until golden brown.  After they cool, break into pieces.  Store cooled in an airtight container.

Eat Your Nutrients!

Eat Your Nutrients!

 

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