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Bok Choy with Shiitakes and Sesame Seeds
We’re still getting a local box of produce every week (although lately I’ve been considering signing up for a CSA with a nearby farm, since the cost is about the same), so I’m coming up with inventive ways to incorporate all of the veggies we’re getting. Recently we got a head of bok choy and some shiitake mushrooms (yeah, I know, I don’t think bok choy OR shiitakes when I think of local Texas produce either), so at the last minute, I thought I’d toss them together in a quickie little stir-fry that was perfect to accompany some lettuce wraps I was making for dinner.
Most of the time, these last minute side dish ideas are less than exciting. I’m a big fan of steaming a big bunch of whatever is fresh and calling it good, especially on a weeknight. It’s delicious, in my opinion, and it gets the job done, but it’s not really a blog-worthy event. I was pleasantly surprised with this, though, and it didn’t really take any more time than my usual steam-and-go routine. I love shiitake mushrooms, and they definitely contribute a great earthiness to any dish. With the slight crunch of the bok choy, it was a side dish that was more than the sum of its parts. I found myself nibbling away at it quite a bit while I was getting dinner ready (a common issue I have while cooking).
Needless to say, it was another winner from the local box! Hoping we get more bok choy and shiitakes soon so I can make it again!
Bok Choy with Shiitakes and Sesame Seeds
1 t coconut oil
3.5 oz fresh shiitake mushrooms, sliced
1/2 t ginger, minced
1 clove garlic, minced (or use a clove from your garlic confit, if you made some!)
1 head boy choy, chopped
1/2 c water
1 t wheat-free tamari or coconut aminos
1 T sesame seeds
Heat coconut oil in a skillet over medium heat. Add mushrooms and saute for 3-4 minutes, stirring occasionally. Add ginger and garlic and saute for another 30 seconds to 1 minute. Add bok choy, water, and tamari or coconut aminos and stir, then cover with a lid. Allow to “steam” for 2 minutes, then stir and allow to steam again for another minute or so, until bok choy is tender-crisp. Remove lid and allow excess liquid to evaporate, stirring occasionally. Add sesame seeds and toss once more. Serve.
Serves 2-3.
Want some ideas on delicious gluten-free spring foods and recipes? We’ll be chatting at Udi’s Gluten-Free Living Community about all things SPRING this Thursday, April 5, at 9PM EDT about Spring! At 9 PM EDT, just visit here to start chatting with us!
This post is linked to Slightly Indulgent Tuesdays over at Simply Sugar and Gluten-Free.
Garlic Confit
This can very likely become the simplest, most revolutionary, most well-loved condiment in your kitchen.
I’m serious.
Okay, maybe not revolutionary (I’m certainly not the first person, or even one of the first 10,000 people, to make garlic confit). But let’s go with it.
If you like garlic, especially roasted garlic, then check out this little gem. Even if you think you don’t like garlic and think its flavor is too strong, still…check out this little gem.
If you’ve ever had roasted garlic before, then you have an idea of how delicious garlic confit can be. Garlic, when raw, has a very powerful aroma and an even stronger bite. It’s sharp; pungent, even. But when it’s slowly roasted, it becomes something else entirely. It becomes sweet, mellow, and soft.
But I dislike roasting garlic. Why? Because there’s this whole thing about the skins still being there when it’s cooked, and it seems difficult (at least, to me) to remove the softened cloves from the skins. My fingers get all sticky, and then the skins stick to my fingers, and I can’t seem to get them off and continue the task…and then sometimes the smaller cloves are too well-roasted (read: burnt) and are no longer usable. Maybe I just haven’t learned the trick to making this process easier, but to me, it’s annoying. And then, storing the roasted cloves is at best a very short-term event.
That’s where garlic confit is genius. While you have to peel the cloves beforehand (unless you “cheat” and buy one of those containers of already-peeled cloves, and I won’t judge if you do!), that’s the hardest part of the whole process. Once that’s accomplished, you just dump cloves and olive oil in a saucepan and let it do its thing for an hour, pour it all into a jar, and you’re rewarded with that rich, buttery, garlick-y gold that you can portion out for all sorts of dishes, and throw the rest into the fridge for storage.
Not that your jar will last long. Because once you discover all the delicious uses for garlic confit, you’ll be finding yourself going through your stash pretty quickly. (I’ve finished one jar within a week, and had to make another!) If you really don’t think you’ll use up this much confit before it goes bad, however, feel free to halve the recipe – just use the smallest saucepan you have.
What can you make with garlic confit? Anything that calls for garlic (and more!), such as:
- Throw a few cloves into your favorite tomato sauce
- Make vegan Cassoulet
- Smash a clove to spread onto a slice of gluten-free bread or toast
- Use in salad dressings
- Add depth to your Guacamole
- Throw it in with kale
- I haven’t tried it yet, but I bet a clove snuck into the dough for these crackers would be excellent
- Marinate your chicken with it
See? Possibilities are endless. I’ve been using it in place of raw garlic in a lot of my recipes, hence why I’ve gone through it so quickly. It’s convenient, and it’s just that good.
Do yourself a favor – take a bit of time and whip up a batch of garlic confit. You’ll be glad you did.
Garlic Confit (gluten-free, vegan, soy-free)
25-30 cloves of garlic, peeled
1 c olive oil
Put garlic cloves and olive oil in a small saucepan. Heat over medium-low heat until bubbles appear. Reduce heat to low and allow to simmer for an hour. Remove from heat and allow to cool. Pour into a jar or other resealable container and store in refrigerator for one week (I’ve read some stories that say it’s okay to keep it for up to two weeks – but if you want to err on the side of caution, one week is more conservative).
This post is linked to Slightly Indulgent Tuesdays at Simply Sugar and Gluten-Free.
Peanut Butter and “Jelly” Munch
This past weekend, I spent a few hours in the kitchen, focusing on ways that I can bring you slightly healthier snacks and treats. Why? Because, dear readers, I care about you. You’ve been good, but sometimes, you need a little “something.” Something to munch on at 3 o’clock in the afternoon that isn’t just overloaded with sugar. All week, you’ve been good, and you’ve satisfied those afternoon “munchies” with green smoothies, crunchy raw veggies, and an occasional piece of fruit. But you want something a little more, without going overboard.
Well, friend, here it is.
Welcome Peanut Butter and “Jelly” Munch.
Sure, it looks unassuming in that photo. It’s not dressed up in fancy colors. There’s no drippy, caramel-y topping, and there’s not loads of chocolate. But don’t let that detract from the satisfaction this little snack can bring. Peanut Butter and “Jelly” Munch is a bit sweet, a bit salty, and has that peanut butter-y goodness that just hits the spot. Of course, there’s an additional treat – dried bing cherries, which serve as the “jelly” to the peanut butter. Best of all, it’s light and crisp. The perfect nosh.
Next time you’re looking for a bit of a treat – whether it’s to cure that afternoon slump, to delight the kids after school, as a substitute for granola for breakfast, or as an accompaniment to your stay-at-home movie night – try out some peanut butter and “jelly” munch. It might just become your new favorite.
Peanut Butter and “Jelly” Munch (gluten-free, dairy-free, vegan, refined sugar-free)
1/4 c peanut butter (I used Justin’s. Can substitute Sunbutter for peanut-free)
1/4 c brown rice syrup
1 t vanilla extract
1/4 t kosher salt
3 plain brown rice cakes (1 1/2 cups), crumbled (I used Lundberg brown rice cakes, make sure yours are gluten-free)
3/4 c dried bing cherries, unsweetened, lightly chopped
1/4 c Medjool dates, chopped
Preheat oven to 300 degrees. In a microwave-safe bowl, add the peanut butter and brown rice syrup. Heat for 30 seconds to 1 minute, or until warm enough to stir easily. Stir in vanilla extract and salt.
In a medium bowl, combine crumbled rice cakes, dried cherries, and dates, and stir in peanut butter mixture. Toss to coat evenly.
Spread out on a parchment-lined baking sheet. Bake for 15-18 minutes, stirring 2-3 times throughout process, until mixture is crisp. Allow to cool. Store in an airtight container.
This post is linked to Slightly Indulgent Tuesdays at Simply Sugar and Gluten-Free.
Giveaway: Pure Alaska Salmon Company (Cilantro-Lime Salmon Salad in Avocado Cups)
Disclaimer: I received a sample of Pure Alaska Salmon Company’s products for free in exchange for a review. This in no way influenced my review.
This giveaway has ended! Congratulations to commenter #85, Kathleen Conner!
Salmon is a favorite in our home. We don’t eat it as often as we should, because honestly, it’s not inexpensive. We live in the landlocked Dallas area, far, far away from the Pacific Northwest, where healthy, nourishing salmon is abundant. So while I know we’re supposed to get a healthy dose of those fatty acids found in oily fish such as salmon, we generally only end up eating it about once or twice a month.
We do try to eat some other canned oily fish as well, namely tuna (the no-salt-added, soy-free varieties), and I am a fan of kippers and sardines. They make good last-minute sources of protein and pack well in a lunch. But until now, I’ve shunned canned salmon. I didn’t like the smell or the texture (and I’m definitely NOT a picky eater). So when Shirley of Pure Alaska Salmon Company contacted me about her canned salmon, I was up front with her about my opinions. She called me her “challenge”. I was willing to try the salmon out – after all, it was supposed to be a high-quality, straight-forward product. Nowadays, I’m limiting my reviews of products to only those I feel positive about, those that fit into our diet and healthier way of eating. Since the ingredients in Pure Alaska Salmon Company’s products are only salmon and salt (in the salt-added varieties), this fit the bill nicely. I was game. Of course, I arranged to get some samples to give to you as well, but we’ll get to that in a moment.
Pure Alaska Salmon Company is owned by the Zuanich family, who resides in Alaska and has been in the fishing industry for generations. Their company is committed to bringing consumers sustainably harvested, healthy, delicious wild salmon. Wild salmon is preferred to farmed salmon because of its superior nutritional content and sustainable, eco-friendly harvesting practices. Also – did you know they dye farmed salmon pink with artificial coloring? Only wild salmon is naturally pink because of their diet. Wild-caught Alaskan salmon is an excellent source of Omega-3 fatty acids, Vitamin D, and calcium, as well as a great source of protein. Mercury levels are also very low in wild Alaskan salmon, so it’s a safer choice.
I was delighted to see that the samples sent to me included a dozen cans of various types of wild Alaskan salmon, both “red” (sockeye) and “pink”. I couldn’t wait to try them out. Even though my previous experiences with canned salmon were less than ideal, I love trying new things!
Needless to say, my opinions have changed. The first can I opened was the ThinkPink salmon, which is a pink Alaskan salmon that has a milder taste and can be substituted for canned tuna in just about any recipe. The texture is excellent – there are large chunks and fillets in the can (not like the mushy, near-shredded texture I associate with canned salmon). I was happy just to take bites of salmon straight from the can.
But then, after eyeing the avocados that needed to be eaten, an idea struck me. What if I used the avocados as a cup for a salad? Then you could enjoy a creamy bite with the salmon salad, without a ton of mayonnaise or other heavy dressing so often found in traditional seafood salads. And just like that, as I pulled the rest of the ingredients from the refrigerator, this salad was born.
It’s a great, super-speedy appetizer salad, perfect for a first course or a light lunch. I opted to eat it along with a bunch of mixed salad greens for dinner the other night, and it was lovely, fresh and bright.
Cilantro-Lime Salmon Salad in Avocado Cups (Gluten-Free, Dairy-Free)
1 7.5 oz can of Pure Alaska Salmon Co. salmon (I used their ThinkPink Wild Alaskan Pink Salmon)
Juice of 1/2 lime
1/2 t olive oil
1/2 green apple, diced
1 T green onion, minced
1 T cilantro, chopped
1/2 t fresh serrano pepper, minced
1/8 t ground cumin
Pinch or two of smoked paprika
Salt and pepper to taste
2 avocados, sliced in half, pits removed
In a medium bowl, gently toss the salmon, lime juice, olive oil, apple, green onion, cilantro, serrano, cumin and paprika until combined. Season with salt and pepper to taste and toss again.
Scoop salmon salad into the “cup” made by the removal of the pit in each avocado half. Serve with additional smoked paprika sprinkled on top, if desired.
Makes 4 appetizer-sized servings.
photo courtesy of Pure Alaska Salmon Company
Oh, yes, the giveaway. Don’t think I forgot about you. Pure Alaska Salmon Company has agreed to give one of my lucky readers a sampler pack, which includes a dozen cans of their Redhead and ThinkPink canned salmon. What a great way to stock your pantry with some healthy, easy, delicious options. How do you enter? Here’s how:
- You get one entry by leaving me a comment below telling me what you’d like to make with canned salmon.
You can get additional entries by doing the following:
- “Like” Pure Alaska Salmon Company on Facebook and leave me a comment telling me you did so,
- “Follow” Pure Alaska Salmon Company on Twitter and leave me a comment telling me you did so,
- “Like” Tasty Eats At Home on Facebook and leave me a comment telling me you did so,
- “Follow” Tasty Eats At Home on Facebook and leave me a comment telling me you did so,
- Post an update on Facebook or Tweet about this giveaway, tagging Pure Alaska Salmon Company and Tasty Eats At Home.
This giveaway will end at 11:59 PM CDT on Sunday, March 25, 2012, so act quickly! No purchase necessary – just your comments, and bonus likes and follows!
Best of luck to you!
Blueberry Buckwheat Donuts with Lemon Glaze (Gluten-Free, Dairy-Free)
Remember donuts? Those sweet, light, fluffy fun circles that went so well with a cup of coffee? For many of us on a gluten-free diet, donuts are just no longer part of our routine. They’re just not an option.
But what if I told you they could be part of your life again? While I was not a big donut person before I went gluten-free, I tried something new – I opted to bring donuts back as part of our gluten-free lifestyle as a lovely weekend breakfast treat. But I wanted them to be so good, you’d never guess they were gluten-free. After all, my kids and husband don’t eat gluten-free, so I have to convince them that my baked goods are just as tasty as what they can get down at the corner bakery. It’s a challenge for me, and one I faced gladly.
These blueberry buckwheat donuts are a healthier (because they’re baked) breakfast treat that’s gluten-free, dairy-free, and full of sunny flavor. They’re also made with whole grain flours (buckwheat and brown rice), so there’s a bit more nutrition on these treats than a typical donut. What I loved most, however, was that they were light – something hard to come by in gluten-free baked goods!
If you don’t have a donut pan, don’t fret – these can be made in a muffin tin as well. You may wish to increase your baking time slightly to compensate.
Blueberry Lemon Buckwheat Donuts
½ c non-dairy milk (I used homemade cashew milk)
2 T chia seed meal
2 eggs
1 T olive oil
1/3 c sugar
1 t vanilla extract
1 t lemon zest
½ c freshly ground buckwheat flour
¼ c brown rice flour
¼ c arrowroot flour
1 t baking powder
¼ t baking soda
1/8 t kosher salt
½ c blueberries
2/3 c powdered sugar
Juice of 2 lemons
Preheat oven to 325 degrees. Grease a nonstick donut pan.
In a large bowl, whisk together non-dairy milk and chia seed meal until there are no lumps. Add eggs, olive oil, sugar, vanilla and lemon zest and whisk until well combined.
In a separate bowl, whisk together flours, baking powder, baking soda, and salt. Whisk dry mixture into wet until combined. Gently stir in blueberries.
Spoon batter evenly into donut pan and spread out. Bake for 12-14 minutes or until a toothpick inserted into the donut comes out clean. Allow to cool for a few minutes in the pan. Remove and allow to cool for 10-15 minutes more on a wire rack.
Meanwhile, in a small saucepan, whisk together the powdered sugar and lemon juice until there are no lumps. Allow to come to a simmer on low heat, whisking occasionally. Remove from heat.
Dip each donut into glaze on both sides and return to wire rack to allow excess to drip off.
Makes 6 donuts.
Do you have a recipe that’s so good, no one would guess it’s gluten-free? Submit it to the Udi’s Look Again It’s Gluten Free Recipe Contest on Facebook! You could win a 3 day/2 night trip for two people to California, a gluten-free cooking class at Le Cordon Bleu, or Udi’s shopping bags with Udi’s coupons!
Also, check out Udi’s Gluten-Free Living Community for a wealth of gluten-free living tips, tricks, recipes, and more!
I loved combining new flavors and gluten free ingredients to create this delicious recipe. Now I’m curious to know, what do you enjoy most about trying something new?
For your chance to win a $350 William Sonoma gift card to purchase a Kitchen Aid Mixer or other gluten free cooking tool of your choice, complete these two steps:
1. Share the Udi’s Look Again, It’s Gluten Free Recipe Contest with your friends (be sure to include a direct link to your social media post)
2. Tell us that you’ve invited your friends to enter the Look Again, It’s Gluten Free Recipe Contest AND tell us what you enjoy most about trying something new below
This is a sponsored conversation written by me on behalf of Udi’s Gluten Free. The opinions and text are all mine. Official BlogFrog Sweepstakes Rules.
Vanilla Almond-Walnut Butter
Are you in need of a little indulgence?
Thought so.
Good thing this nut butter is packed with lots of healthy fats and is naturally sweetened with a few dates, so then you can eat a spoonful and know you’re not totally throwing caution to the wind – you’re feeding that sweet tooth and getting a bit of nutrition too!
I’ve lately been on a bit of a “let’s clean up our diet” kick. Not that I don’t normally eat a good amount of healthy, whole foods. For the most part, I do. I’m a veggie fanatic, and I’ve been drinking up lots of green smoothies, eating lots of greens, and enjoying winter-friendly veggies such as sweet potatoes and winter squash as much as I can. We’ve also done a better job lately of eating only grass-fed or pastured meats, and so roasted spatchcocked chicken and pot roast have been on our menu recently as well. But there have been things going on in my kitchen that I haven’t blogged about that aren’t so health-centric. For instance, I’ve been trying my hand at macarons lately. (They’re finicky, so I think I need some more practice before they’re blog-worthy.) And these donuts showed up in my kitchen the other day (you’ll get the recipe for those soon, don’t worry!). There have been other creations as well, most of which involve sugar or something sweet, and most of which have ended up being consumed (sometimes in excess) by yours truly. This little habit of mine has caused some serious sugar cravings, and it’s gotten my system a bit out of whack. I definitely don’t feel my best when I get too heavily involved in eating lots of baked, sugary goods – even if they’re gluten-free.
So this week, I took a little break from all of that. I’ve been on a little cleanse, eating raw foods - lots of veggies, a bit of fruit, and some nuts. But the other night, I wanted a little treat. I’d soaked and dehydrated a bunch of almonds and walnuts to snack on throughout the week (using this method), so I decided to throw them in the food processor and make some nut butter. Adding a few Medjool dates and a bit of vanilla bean and this turned into a decadent little treat, perfect for spreading on celery, apple slices, or just eating off of a spoon (which is what I did).
And then I promptly hid it in the refrigerator so I wouldn’t see it, so I can keep myself from eating it all.
Have you ever made your own nut butters? What unique combinations, if any, have you made?
Vanilla Almond-Walnut Butter (Gluten-Free, Vegan, Raw, Refined Sugar-Free)
1 c almonds (soaked and dehydrated)
1/2 c walnuts (soaked and dehydrated)
1 t coconut oil
4 Medjool dates, pitted
1/2 vanilla bean, seeds scraped
Pinch salt (optional)
Place almonds and walnuts in the bowl of a food processor. Grind the nuts until they form a paste or a butter. At first it will turn powdery or grainy. Keep processing, and it will eventually form a ball and start to ”clump” to one side of the bowl. Then, as you continue processing, the nuts will finally start to release oils, and it will begin to really look like nut butter. (The total time required depends on the fat content of the nut you’re using. You have to be patient – stopping early will only result in grainy, not-quite-nut-butter.) Once the nut butter starts to smooth back out, add the coconut oil (or another oil, if you prefer). Once completely smooth, add the dates, vanilla bean, and salt (only if your nuts aren’t that salty) and process until smooth again. Scrape nut butter into a jar and store in refrigerator.
Are you new to gluten-free living, or are you interested in support for your gluten-free lifestyle? Check out Udi’s Gluten-Free Living Community – it’s a great free resource. You can ask questions in the forums, gain advice from other members, and attend Live Chat sessions where amazing topics are discussed!
This post is linked to Slightly Indulgent Tuesdays at Simply Sugar and Gluten-Free and Wellness Weekends at Diet, Dessert and Dogs.
Spicy Raw Greens with Raisins
Yes, it’s me again, with yet another recipe for greens. I adore greens, as evidenced by these collard greens with smoked sun-dried tomatoes and mushrooms, this raw kale and grapefruit salad, and another spicy kale combo, this kale salad with tomatoes and chiles. I also throw them in smoothies all the time (spinach, blueberries and mint is only one of many endless combinations that end up in my blender). What can I say? I have a bit of a “greens” addiction. I figure there are worse things.
This easy little dish is light, but that doesn’t mean it’s boring. With the sweet note of raisins and the hit from the crushed red pepper, these are certainly not an afterthought on your dinner plate. I enjoyed them alongside a version of this rutabaga soup (I threw in half rutabaga, half turnip) for dinner last night. It was light, fresh, and delicious.
Spicy Raw Greens with Raisins (Gluten-Free, Vegan)
1 clove garlic, minced
3 T apple cider vinegar
1 1/2 T olive oil
3/4 t crushed red pepper flakes
3/4 t kosher salt or to taste
1/2 t freshly ground black pepper or to taste
1/4 c raisins
1 bunch turnip or mustard greens, chopped
In a large bowl, whisk together apple cider vinegar, olive oil, red pepper flakes, salt, and pepper. Add raisins and greens and toss well with your hands or a spoon. Allow to marinate for 30 minutes.
Serves 2-4.
This post is linked to Slightly Indulgent Tuesdays at Simply Sugar and Gluten-Free.
Adopt A Gluten-Free Blogger: Kalinda of Wheat Free Meat Free
It’s time for Adopt A Gluten-Free Blogger again! If you’re not familiar, Adopt A Gluten-Free Blogger is a monthly event created by Sea at Book of Yum, designed so that those of us that blog gluten-free can spend a bit more time getting to know one another and recreate our recipes. This month, I adopted Kalinda (and Mike!) of the awesome Wheat Free Meat Free blog. Kalinda is pretty awesome. She is neither gluten-free nor vegetarian, but she lovingly cooks for her gluten-free, vegetarian husband Mike. Mike also occasionally blogs (he has appeared to share yummy recipes such as this banana pizza) but most of the time, it’s Kalinda’s voice behind the words you read.
I’ve followed Wheat Free Meat Free for some time. While we’re not vegetarian in our home, I really enjoy vegetarian cooking. It seems that vegetarian fare is often more creative than omnivorous fare in that vegetables are highlighted and featured in a lot of unique ways. A great deal of traditional American meals are centered around the meat or protein, with little thought to the vegetables. It’s fun to rearrange and sometimes even break those rules, and Kalinda definitely does that in her innovative recipes.
For example, take this dish of braised celery. I never would have thought to braise celery in my life. But long before I considered adopting Wheat Free Meat Free, I made this dish. It intrigued me so much, I couldn’t get it out of my head. Turns out, braising celery takes it to another dimension. Buttery, tender, and totally different than any celery dish you’ve encountered before. I really enjoyed it.
Or take this brussels sprouts dish with a lovely mustardy sauce (pictured above). I know there are a lot of brussels sprouts haters out in the world. Truthfully, I am not one of them – I actually enjoy brussels sprouts. But this recipe might just make a convert out of some people. My husband even didn’t mind the flavors, and he’s on the “no brussels sprouts” side of the fence.
Another unique, but winning combination? Dill pickle soup. I don’t have a photo of this, unfortunately, as I also made it before I adopted Kalinda (but check out the photo on the link to the soup recipe – it’s gorgeous). Brittany, my stepdaughter, loves pickles. There is a gigantic jar in the fridge full of pickles just for her. She’s even been into drinking a bit of the juice from time to time. Now, that’s too much for me, but she really thinks it’s the greatest. So when I saw this recipe for dill pickle soup, I knew we just had to try it. I couldn’t wrap my brain around the combination of flavors, but when it was in the pot, ready to be served, everything just worked. It was a delicious soup that Brittany really enjoyed (I did too). She happily carted home leftovers!
And this bok choy and bell pepper stir-fry, while not quite as “out there” in my mind (maybe because I like to stir-fry everything!), was just as delicious. I didn’t include the bamboo shoots (forgot to pick some up at the store), but it was full of lovely ginger and garlic, making it craveable and delicious. She says it serves 3-4 people. I polished the entire dish off in two meals. Yes, I am a bit of a glutton for yummy veggies!
Wheat Free Meat Free gives back too, which I also love. Kalinda hosts an awesome vegetarian, gluten-free roundup on a weekly basis, highlighting other great blogger recipes. She’s been kind enough to even include some of my recipes in her roundup!
Head on over to Wheat Free Meat Free to check out even more delicious recipes, like Kale Apple Shiitake Risotto, 3 Musketeers Pancakes, or Avocado Pie (drool!).
Vegan, Gluten-Free “Cheesy” Crackers
When I started a gluten-free diet, I inevitably reduced my crackers/chips/salty snacks intake. Sure, there are options available (more now than ever), and some brands sell pretty tasty gluten-free crackers, but most of the time, they aren’t exactly full of healthy ingredients (and sometimes, I can’t tolerate the ingredients in them), and they’re rarely cheap. For those reasons, I have grown accustomed to not eating too many of these kinds of foods.
But every now and then, a (gluten-free, dairy-free) girl needs a cracker. And not just any cracker. A “cheesy” cracker.
How does one make an enjoyable “cheesy” cracker without the cheese, exactly? By using some clever flavor combinations, of course – a mix of nutritional yeast flakes, red pepper, onion powder, lemon juice, and a touch of cayenne seems to elicit that “cheese” flavor to me in these crackers.
By the way – making your own crackers is way easier than it sounds. This cracker dough doesn’t stick (especially since you roll it between sheets of parchment paper), and it only takes a few minutes. I love making crackers, and these are my favorite so far. They are highly seasoned and perfect as is (I served them alongside some chicken soup), but I imagine they’d be delicious as a vehicle for scooping up mounds of hummus or baba ganoush.
“Cheesy” Crackers (Vegan, Gluten-Free)
1/2 c blanched almond flour
1/2 c almonds
2 T quinoa flour
1/2 c sunflower seeds
2 T hemp seeds
1 T flaxseed meal
2 T nutritional yeast flakes
1/2 t kosher salt
1/4 t onion powder
1/8 t cayenne powder
1 T coconut oil
1 T lemon juice
1 T roasted red pepper (from a jar or freshly roasted – your preference)
1-2 T water
Preheat the oven to 300 degrees. In the bowl of a food processor, add the almond flour, almonds, quinoa flour, sunflower seeds, hemp seeds, and flaxseed meal. Process until ground and no chunks of nuts remain. Add nutritional yeast flakes, salt, onion powder, cayenne pepper, coconut oil, lemon juice, and red pepper and process again until the dough comes together. Add water as needed to make the dough stick – it shouldn’t be wet; it should look kind of dry but wet enough so that it holds together when you form some into a ball.
Place a large sheet of parchment paper on the counter and transfer the cracker dough to the paper. Cut another sheet of parchment paper and place on top of the dough. Using a rolling pin, roll the dough between the two sheets of parchment paper, lifting and repositioning the paper as needed, until the dough is about 1/8 inch or less and is as rectangular in shape as you can get it. Peel off the top piece of parchment paper. Using a pizza cutter, cut a grid of 1-inch squares.
Carefully transfer the entire sheet of parchment to your baking sheet, keeping the grid of crackers in tact. Bake for 20 minutes or until crackers are golden brown. Remove from oven and run the pizza cutter along the cut lines again. Allow to cool, then separate and serve.
Makes about 30 crackers.
What are your favorite gluten-free crackers? We’re sharing our favorites over at Udi’s Gluten-Free Living Community – a free, gluten-free resource for anything gluten-free!
This post is linked to Slightly Indulgent Tuesdays over at Simply Sugar and Gluten-Free.