February 14, 2016 / Lyn Jones / 0 Comments
http://www.sheknows.com/food-and-recipes/articles/953091/gluten-free-friday-baba-ghanoush-eggplant-dip-and-parmesan-crisps
Serves 4
Ingredients:
- 1 large eggplant
- 2 garlic cloves, minced
- 4 tablespoons tahini
- 1/4 cup lemon juice (juice from one lemon)
- 1/2 teaspoon salt, to taste
- 1 tablespoon olive oil, to taste
- Small bunch of parsley, chopped, for garnish
Directions:
- Preheat your oven to 350 degrees F.
- Use a sharp knife to pierce the eggplant several times, all the way around it, and place it on a baking sheet.
- Bake the eggplant for 45 minutes to an hour, until it’s soft. Allow it to cool.
- Once the eggplant is cool, peel it and cut it into small-sized chunks.
- Add the eggplant, garlic, tahini, lemon juice and salt to a blender and puree until it’s smooth. Taste the dip and season accordingly.
- Add the puree to a serving bowl, drizzle with the olive oil and garnish with the parsley.
- Serve with veggies and Kitchen Table Bakers Aged Parmesan Crisps.
February 14, 2016 / Lyn Jones / 0 Comments
http://www.sheknows.com/food-and-recipes/articles/837835/gluten-free-friday-almond-flour-sesame-crackers
Makes 60 crackers
Ingredients:
- 3 cups blanched almond flour
- 1-1/2 teaspoons sea salt
- 1 cup sesame seeds
- 2 tablespoons grapeseed oil
- 2 large eggs
- Preheat the oven to 350 degrees F. Set aside 2 large baking sheets. Cut 3 pieces of parchment paper to the size of the baking sheets.
- In a large bowl, combine the almond flour, salt, and sesame seeds. In a medium bowl, whisk together the grapeseed oil and eggs. Stir the wet ingredients into the almond flour mixture until thoroughly combined.
- Divide the dough into 2 pieces. Place 1 piece of dough between 2 sheets of parchment paper and roll to 1/16-inch thickness. Remove the top piece of parchment paper and transfer the bottom piece of parchment with the rolled-out dough onto a baking sheet. Repeat the process with the remaining piece of dough. Cut the dough into 2-inch squares with a knife or pizza cutter.
- Bake for 12-15 minutes, until lightly golden. Let the crackers cool on the baking sheets for 30 minutes, then serve with Beet Hummus.
A simple sesame cracker goes well with just about anything — or nothing! The light flavor and baked goodness of Elana’s crackers won’t leave you feeling heavy. Baked to perfection, these simple, crispy crackers make a versatile, gluten-free snack.