Grain free mamas....a couple of questions?

[artemis33]

First, anyone have a recipe for something resembling a cracker? I thought I remembered reading in the old threads (where I often lurked ) about a dehydrated seed cracker maybe? There are so many things I can't imagine eating without crackers....(for example, sardines. There is no way I can just eat them on a lettuce leaf lol)

Also, should I buy a copy of Garden of Eating? I'm just experimenting with going grain free (or perhaps low grain) and I have had it out from the library before but it was so big and overwhelming at the time I never tried any of the recipes. I have a little bit of PP and was thinking of treating myself to this book. Anyone really love it? Or have other ideas?

[crunchy_mama]

For cracker ideas google raw food crackers you will lots of ideas, lots made w/ flax seeds and such.

I have used this recipe before- but I modified it as we cannot do dairy.
http://glutenfreegoddess.blogspot.co...-crackers.html

I made them into more of a graham cracker and just used the recipe as a base.

I had the Garden of Eating book before and I liked the info, but wasn't impressed by the recipes. I have better look coming up w/ stuff on my own or surfing blogs or allrecipes and modifying as I need to.

[kl5]

They are a little time consuming, but Sandor Katz's flax crackers are really nice.

[stilllearning85]

Here are some grain-free crackers: http://cavemanfood.blogspot.com/

[crunchy_mama]

Originally Posted by stilllearning85

Here are some grain-free crackers: http://cavemanfood.blogspot.com/

Wow, what timing she just posted that recipe yesterday. What a nice simple recipe. I will have to try that out if I am feeling the need for a cracker- after being liver averse for awhile(pregnant) I think I am craving it again(yeah!).

[cristeen]

The almond thin crackers I've been making for years... My preference for making them is to tear off little pieces of the dough, like a small marble. Put them on a silpat or parchment paper, and then using the bottom of a glass or something similar, dip in water and then smash flat (I don't like rolling them in a sheet and then cutting, they're too thick for me). You want them quite thin. They won't spread as they cook. Sprinkle with a bit of salt (or cayenne or garlic or cinnamon, etc.) and bake. They also make nice crusts for mini bite-sized tarts (sweet or savory). They do get soggy though - a minute or two in the oven will crisp them back up. They'll last for weeks though.

[bella_stranger]

Originally Posted by cristeen

The almond thin crackers I've been making for years... My preference for making them is to tear off little pieces of the dough, like a small marble. Put them on a silpat or parchment paper, and then using the bottom of a glass or something similar, dip in water and then smash flat (I don't like rolling them in a sheet and then cutting, they're too thick for me). You want them quite thin. They won't spread as they cook. Sprinkle with a bit of salt (or cayenne or garlic or cinnamon, etc.) and bake. They also make nice crusts for mini bite-sized tarts (sweet or savory). They do get soggy though - a minute or two in the oven will crisp them back up. They'll last for weeks though.

yes! yum. nut crackers are great. hazelnut meal is excellent for this too. I just blend the nuts in a blender, but this can dull the blade over time :