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.
February 14, 2016 / Lyn Jones / 0 Comments
http://www.sheknows.com/food-and-recipes/articles/971961/gluten-free-friday-beet-hummus-and-crackers
Yields 2 cups
Ingredients:
- 1 x 15 oz can Great Northern or canellini beans, drained and rinsed
- 4 small beets, roasted (you could also use prepackaged or canned beets, approximately 1/2 cup sliced)
- 1/4 cup gluten-free tahini (if you don’t have tahini, mix 1/4 cup toasted sesame seeds and 1 tablespoon olive oil and blend in a food processor)
- 1/4 cup olive oil
- 1 garlic clove
- Juice of half a lemon
- Salt and pepper to taste
Directions:
- To roast the beets, first preheat your oven to 375 degrees F. Cut off the tops and bottoms and wash them.
- Place the beets on a sheet of aluminum foil and drizzle them with olive oil and sprinkle with a pinch of salt.
- Fold the beets in the foil and seal the edges to make a packet. Place in the oven for up to an hour, checking them after about 30 minutes, or until they’re tender.
- When they’re roasted and cooled to the touch, peel the skin off with a paring knife (the skin should come off very easily).
- Cut the beets in half and place them in a food processor with the other ingredients and blend. Stop during blending and use a rubber spatula to push down the ingredients toward the bottom of the processor. Continue until smooth and well mixed.
You’ll enjoy the colors and flavors of this dip! Serve with home-made gf sesame crackers.