Grain Free Honey Graham Crackers

On the cooling rack...

Sometime life just calls for a treat!

What is better on a cool summer evening than graham crackers, chocolate and toasted marshmallows?  Yep, you guessed it homemade S’mores!  Well, almost anyways.  I’m in the process of perfecting my recipes and I believe that step one, the graham, is ready for a test drive…next up will be the marshmallows (coming soon!).

Waiting for a topping...but equally tasty plain!

This recipe is gluten-free, grain-free and refined sugar-free but definitely not TASTE-free!

Honey Graham Crackers

1 3/4 cup coconut flour

1/2 cup almond flour

1/2 tsp salt

2 tsp baking powder

1 Tbsp cinnamon

3/4 cup organic grass-fed butter, softened (or coconut oil**)

1/4 cup honey

1/4 cup coconut palm sugar

2 Tbsp yacon syrup (optional)

1 Tbsp vanilla

3 pastured eggs, room temperature

Preheat oven to 350 degrees.  Line 2 cookie sheets with parchment paper.

Sift together all dry ingredients except coconut palm sugar.  In a stand mixer cream softened butter and coconut palm sugar, once thoroughly combined add honey, yacon syrup and vanilla.  Blend until creamy.  Add eggs one at a time until incorporated, add dry ingredients to wet in small batches until smooth dough forms.  The mixture may be a bit crumbly but it will hold together nicely when you roll it out.  Divide mixture between the two cookie sheets, place a piece of parchment or waxed paper on top of the dough and roll out to about 1/8″ thick.  Cut with a pizza cutter into your desired size cracker and them score with a fork.  Bake for 20-22 minutes, rotating the cookie sheet halfway through cooking time.  Remove from oven and cool on the cookie sheet for 10 minutes (no longer than this or they will get soggy on the bottom) then slide the parchment directly onto the cooling rack until the crackers are completely cool.  Break apart and top as desired!

**If using coconut oil make sure it is soft but still solid, in the summer you may need to put it in the fridge for a while.

All we need now is a campfire and toasted marshmallows...

I hope you enjoy these little golden treats as much as I do!

The topping possibilities are endless.   Here are some of my favorites…

chocolate and marshmallows

peanut butter and honey

almond butter and raspberry jam

sweetened ricotta cheese and walnuts

cream cheese

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Tasty Tuesday

Gluten-Free Wednesdays

Real Food Wednesdays

Fight Back Fridays

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Almond Coconut Delight Cookies

Today I was in the mood for something sweet, chewy and warm…only a cookie was going to satisfy my craving. I didn’t want anything too rich or chocolately but more along the oatmeal raisin type of cookie…I don’t eat oats anymore so that chewy texture is sometimes a challenge to achieve in a cookie but this recipe does the trick perfectly!

These cookies are so easy to make and you can adapt them to your liking very easily.  I used coconut oil and coconut nectar but you could use any oil (or even butter) for the fat and agave, honey or yacon syrup could be used for the sweetener.  Walnuts and raisins are always my choice for nuts and dried fruit but again you can substitute your favorites without any problems…

Almond Coconut Delight Cookies

Coconut Delight Cookies

Makes about 16 cookies

Ingredients:

1/4 cup coconut oil (or oil of your choice)

1/4 cup coconut nectar (or agave, honey, palm sugar or yacon)

1 tsp. vanilla

1 1/4 cup almond flour

1/4 tsp. sea salt

1/4 tsp. baking soda

1/2 cup chopped nuts (I used walnuts)

1/2 cup shredded coconut, unsweetened

1/4 cup dried fruit (raisins or cranberries) or dark chocolate chips

Preheat oven to 350 F.  In a large bowl combine oil, sweetener and vanilla, set aside.  In a medium bowl combine almond flour, salt, baking soda, nuts, coconut and dried fruit or chocolate chips.  Add dry ingredients to wet ingredients and mix throughly.  Drop by rounded tablespoon onto a parchment lined cookie sheet and slightly flatten.  Bake for 8-10 minutes or until golden brown around the edges.  Cool on a wire rack and serve.

Try to eat just one...

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Slightly Indulgent Tuesdays & Tasty Tuesday

Gluten-Free Wednesdays

Grain-Free Granola

I think I’m in love…since being gluten and grain free one of the things I miss is a crunchy, sweet and slightly chewy granola.  I like to have some texture in my fruit and yogurt, smoothies and occasional frozen dessert…my “go-to” topping is  usually toasted macadamia nuts (which are wonderful too!) but sometimes I have a hankering for a little something sweet and indulgent.  I came across this recipe at Heartland Renaissance and slightly adapted it to use my favorite low-glycemic sweeteners.  This recipe makes about 2 quarts or 32 ounces of granola, a typical serving is about 1/4 cup or 1 oz, so there is plenty to share with your loved ones or can easily be cut in half.

Grain-Free Granola

Ingredients:
2 cups almonds
1 cup pecans
1 cup walnuts
1/2 cup sunflower seeds
1/2 cup pumpkin seeds
1 cup unsweetened coconut, shredded
1 cup raisins (or your favorite unsweetened dried fruit, chopped)
1 T. cinnamon
4 T. butter
4 T. coconut oil
2 T. coconut palm sugar
2 T. – 1/4 cup yacon syrup (or agave, honey or maple syrup)
2 t. vanilla
Preheat oven to 300 degrees.
In a food processor, place the 2 cups of almonds and pulse until they are chopped up. Process the almonds until they are a pretty coarse texture, some will be finer than others and that’s okay.  Pour almonds into a large mixing bowl. Process the walnuts and pecans to about the same texture of the almonds; this will not take as long as the almonds so be sure to watch the nuts in this step, add pecans and walnuts to large mixing bowl. I like to start with coconut flakes and pulse them a few times (or you can use shredded coconut and skip this step), next, add half of the sunflower and pumpkin seeds to the processor and pulse a few times.  Place the remaining seeds, fruit, cinnamon and coconut to the mixing bowl and mix well.
In the meantime, combine butter, coconut oil, palm sugar and yacon syrup over low heat until combined. Take off heat and stir in vanilla.
Pour the hot liquid into the nut mixture and stir well until evenly combined and all pieces are coated.
Pour the granola out onto a greased (or parchment lined) jelly roll pan and spread out to an even layer. Bake in the oven for 20-25 minutes or until the mixture begins to smell fragrant and slightly brown on top. When done, remove and allow to briefly cool on the cookie sheet before transferring into your preferred storage jar while still warm, taking care not to allow it to cool completely on the cookie sheet as it can stick.

Berries, Cottage Cheese and Granola

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