Feeds:
Posts
Comments

Archive for April 1st, 2019

We are heading into another renovation. Why, you might ask? Well, it’s been 12 years since the last one and things need to get done. Obviously, we’ve chosen another contractor, with whom we shall have a better relationship, hopefully. It really doesn’t take much: honesty and communication. That’s all we ask. Don’t leave us hanging and for damn sure, don’t lie to us. We have been hung out and lied to and to be honest, it’s difficult to get over. But I’m going in with a positive attitude.

We are adding a master ensuite and walk in closet to our bedroom, and we are updating the main bathroom. We will move into the basement guest suite to remain in the house while the work is getting done. The dreaded demolition starts April 9.

I tell you this because we have been entertaining like mad, knowing that the next few months will be chaos and dust. So I’ve been cooking like crazy and gearing up blog posts so I don’t skip a beat. My best friend and her picky-eater- hubby came by for brunch so I made these tasty crackers. Needless to say, hubby passed on them.

Gluten-free, Low Carb, Herbed, Olive Oil Crackers

Makes about 33 crackers

Ingredients:

  • 100 g almond flour
  • 20 g coconut flour
  • 20 g psyllium husk
  • 5 g salt
  • 30 mL Extra Virgin Olive Oil
  • 1 egg
  • A good pinch of thyme leaves
  • A good pinch of rosemary
  • A good pinch of dehydrated onion and garlic, ground into a powder

Directions:

  1. Pre-heat the oven to 350°F (175° C).
  2. Using the metal blades in your food processor, add all the ingredients and pulse until entirely combined and resemble small peas.
  3. Pour onto a large sheet of parchment paper and push toward the centre. Lay another piece of parchment on top. Roll out between two pieces of parchment to about 0.5 mm (1/16″) thick.
  4. Cut into shapes using a pizza wheel and a kitchen ruler. (I cut small triangles that were about the size of chips).
  5. Bake for 10-12 minutes or until they begin to get a golden tone. Allow to cool completely on a wire rack. They will firm up as they cool.
  6. Store in an airtight container.
  7. Serve with your favourite dip or cheese.

Notes:

  • This is a modification of this earlier recipe.
  • The crackers have good body and are sturdy enough to hold dip or cheese.
  • I used dried herbs because it’s still winter here and my herb garden is still hibernating!
  • We were just in Spain and of course, I purchased some wonderful olive oil. This is the one I used for this recipe.

 

  • Feel free to flavour with your favourite herbs or spices.

Read Full Post »

%d bloggers like this: