For crackers, egg white and almond meal works well. I have a recipe for a flax muffin that's essentially flax and egg, and I just recently baked a cake that was essentially almond meal and egg.
1 cup almond flour
1 egg white
pinch of salt, garlic powder, onion powder, whatever you like.
Preheat oven 325F. Mix ingredients well. Mixture will be extremely sticky. Place small pieces of dough (about half the size of a marble) about 2 inches apart on a parchment lined pan. Using the bottom of a glass or other flat surface, dip it in water then flatten each cracker into a very thin disk, dipping in water between each cracker. Bake about 10 minutes, or until lightly golden brown. They do crisp up a bit more as they cool. This makes about 3-4 dozen crackers.
Flaxmeal Cinnamon Muffins
1/4 cup plus 2 tablespoons oil
1/4 cup water
1-2 Tbs honey
1 tablespoon vanilla extract
1 cup flaxmeal
1/2 teaspoon baking soda
1/2 teaspoon baking powder
2 tablespoons cinnamon
In a medium bowl, beat the eggs with a fork. Mix in all the wet ingredients. In small bowl, combine dry ingredients, then stir into egg mixture. Let stand 5 minutes. Spoon into 12 well-greased muffin cups(without papers). Bake at 350 12-15 minutes, or until they are slightly browned and seem set to the touch. Remove from tin at once to cooling rack. Store in refrigerator.
Chunky Apple Cake
1/2 cup butter, melted (sub CO)
1/2 c honey
1 tsp. vanilla
3 large eggs
2 cups Almond flour
1/2 tsp baking soda
1/2 tsp baking powder
1 tsp salt
2 tsp of cinnamon
4 apples, cut into small chunks)
1 cup toasted walnuts, chopped
Mix first 4 ingredients in a bowl, then mix almond flour and next 4 ingredients in another bowl. Add the dry ingredients to the wet ones and stir. Stir in the apple chunks, and toasted walnuts. Taste and adjust sweetness. Spread into a greased 9 x 13 inch pan and bake at 350 for 45-55 minutes or until a toothpick inserted into the center comes out clean.
What I noticed with this last one is that it is mostly apples. If you remove the apples and nuts, this would probably do nicely in a loaf pan or muffin tin. Fresh it was really nice in texture, but the next day (sitting in the fridge), it started absorbing liquid and became less cake-ish the longer it sat. Next time I'll cut the recipe in half since we can eat that quicker.
You should also be able to find some bread recipes using coconut flour.
Cristeen ~ Always remembering our warrior ~ Our is 3, how'd that happen?!?!
We welcomed another warrior in May 2012!!
2012 Decluttering challenge - 575/2012