Tag Archives: Yeast-Free

Crackers – Gluten-free, Grain-Free, Paleo Friendly and Healthy!

Finally…..Crackers! Gluten free, healthy, easy, delicious CRACKERS!   I’ve been working on this post for a while, (going a little cracker crazy as of late) I always make my own crackers by throwing what I know works together but not always so good at writing down what I’ve done.  Below is a few different versions and variations I have managed to keep track of, they have been tried, re-tried, tested and are now ready to share as I’d say some of my fav’s! These recipes are for almond flour and pulp crackers, juice pulp crackers, nut and oat crackers. Check back for more recipes to follow later as new versions get tried and please, get creative, I’d love to hear of your versions!

Almond Pulp Crackers

These crackers made with almond flour or almond milk pulp (more on that in a minute) are highly nutritious, gluten and flour free and very tasty.  They’re addicting so you might want to double your batches.

The first recipe is made with Almond Pulp after making Almond Milk.  You can find that recipe HERE.  These are actually my personal favourite of all the crackers I’ve made below, I love that the pulp isn’t being wasted and the texture of the cracker is perfect!  They are dehydrated in the over.  Of course, if you have a dehydrator please use it but if you oven goes as low as 130 degrees you can use it just the same.

Savoury Herbed Almond Pulp Crackers

Oven to 130 degrees
Baking Sheet lined with parchment paper
Large Mixing bowl
3               cup almond pulp (packed full)
¼             cup Chia Seed, ground (or flax seed meal or both)
¼             cup Oil – Olive, Grapeseed, Sunflower or Coconut
1                teaspoon Sea Salt
¼              cup Nutritional Yeast (or more to taste)
3                tablespoons Mixed Herbs: Thyme, Basil, Parsley, Marjoram, Oregano, Savory

Combine all ingredients in a large bowl and mix well.  Roll into a ball and place on parchment paper lined baking sheet then use your hands to flatten into ¼ inch thickness.  Score desired cracker shape lines.

Dehydrate at 130 degrees for approximately 12 hours or till desired consistency is reached (Softer or crunchier cracker).

Grain-Free Cheesy Herb Cracker Recipe

Oven to 350 degrees
Baking Sheet lined with parchment paper
Large Mixing bowl

2              cups Almond Flour (or pulp from making Almond Milk)
1              teaspoon Baking Soda
1              teaspoon Roasted Garlic, minced
1              teaspoon of Dried Onion, minced
2              teaspoons Italian Herbs: Basil, Marjoram, Rosemary, Sage, Thyme, Savory, Oregano
1/2         teaspoon Turmeric or Paprika (flavour, health and colour)
1              teaspoon of fine Mineral Salt
1              teaspoon Coconut Sugar
1              cup 12 Month Manchego Sheep Cheese, very finely grated (I used a microplane grater)
2              tablespoons Extra Virgin Olive Oil
4              tablespoons Water
1               Egg White, beaten

Combine the ingredients in bowl and stir until a moist, sticky dough forms. Use water and/or oil as needed.

Taste test to adjust your seasonings, I always do!

Roll out dough between parchment paper to desired thickness or ¼ inch thick.

Transfer to baking sheet and make cut lines with a knife or pizza cutter for your crackers shapes.

Bake for 15 minutes or until the dough is set and golden.

Remove and cool. When the dough has cooled, finish the cutting or break apart if possible.

The crackers will be tender and breakable while they are warm. Allow them to cool completely before handling.

These crackers are not super crisp, kind of like a flat bread almost, if you want a drier cracker, use the oven as a dehydrator for 4-6 hours.

Toasted Onion and Garlic Sesame Crackers

Large baking sheet lined with parchment paper
Large bowl
Medium bowl
1 ½        cups Almond Flour
1              teaspoons  Sea Salt
1              tablespoon Onion Powder
1              tablespoon Garlic Powder
½            cup Sesame Seeds
1              tablespoon Grapeseed Oil
Few dashes of Toasted Sesame Oil
1              Egg, whisked until frothy

In a large bowl, combine dry ingredients and stir.

In a small bowl whisk together oil and egg then add to dry, mix well.

Press and roll dough to 1/8 – 1/4 inch thick between parchment paper.

Using a knife or pizza cutter, shape your crackers and transfer to lined baking sheet.

Bake at 350° for 10-12 minutes, until golden brown.  If a crisper cracker is desired follow with drying in the oven at low temp of 130 until crisper, approximately 4-6 hours.

Rosemary Fig Crackers

1 ½         cups Almond Flour
½            teaspoon Himalayan Sea Salt
1               tablespoon Rosemary, minced
4              dried Black Figs, chopped
1               Egg
1               tablespoon Olive Oil

In a large bowl stir together almond flour, salt, rosemary and figs.

In a small bowl mix egg and olive oil until well combined then add to medium bowl.  Mix well.

Roll out dough between 2 sheets of parchment paper until approximately 1/8 – 1/4 inch thick.

Cut dough with a knife or pizza cutter into desired crack shape and size.

Bake at 350° for 10-12 minutes until golden brown. If a crisper cracker is desired follow with drying in the oven at low temp of 130 until crisper, approximately 4-6 hours

Cranberry Orange Pecan Crackers

1 ½         cups Almond Flour
¼             cup Pecans, chopped
¼             cup dried Juice Sweetened Cranberries
1               Orange, zested
½             teaspoon Himalayan Sea Salt
1               teaspoon fresh ground Black Pepper
1               Egg
1               tablespoon Olive Oil

In a large bowl stir together everything except the egg and oil.

In a small bowl mix egg and olive oil until well combined then add to medium bowl.  Mix well.

Roll out dough between 2 sheets of parchment paper until approximately 1/8 – 1/4 inch thick.

Cut dough with a knife or pizza cutter into desired crack shape and size.

Bake at 350° for 10-12 minutes until golden brown. If a crisper cracker is desired follow with drying in the oven at low temp of 130 until crisper, approximately 4-6 hours

Juicer Pulp Crackers

These crackers are made from the pulp left over from juicing.  It’s nice to use some of that fibrous cast off rather than throwing it to the worms all the time.

3              cups Juice Pulp from juicing (carrot, beet, celery, cucumber, spinach, kale, parsley ect)
½             cup ground Flaxseed and Chia seeds (either or both)
¼             cup Nutritional Yeast
¼             cup fresh chopped herb like Cilantro, Parsley or Basil
1               teaspoon Sea Salt
½             teaspoon Paprika
½             teaspoon Onion Powder
½             teaspoon Garlic Powder
*Optional Chilli Pepper spice to taste

Mix all ingredients well in a food processor.  You can do this by hand instead. Add water if needed; I usually find that I don’t need any especially with cucumber and celery pulp, which is moist but if the mixture isn’t sticking together at add water.

Spread mixture on a parchment paper lined baking sheet about a 1/4 inch thickness. Score into cracker-sized squares, and dehydrate at 130 degrees for a couple hours.  Check and break apart, flip and return to finish. Probably another two hours or so but keep flipped every so often to get even drying.

Oat Crackers

These are my take on the old Scotch Oat Cakes, they are nice with jam or a nut butter and honey on top and go great with a tea!

Oven to 350
Food Processor
Medium Bowl
Small Pot
2              cup GF Oats, pulsed in a food processor until coarsely ground (or use quick oats)
1/2         cup Steel Cut Oats, pulsed in a food processor until coarsely ground
1/2         cup Oat Flour
1/4         teaspoon Baking soda
1/4         teaspoon Sea Salt
3/4         cup Water
1               tablespoon Butter
1               tablespoon Maple Syrup or Honey

Combine oatmeal, baking soda, and salt in bowl.

Heat water and butter until butter melts, remove from heat and add maple.

Pour into the center of the oatmeal mix and mix well.

Drop dough on a piece of parchment paper and roll out to about ¼ – 1/8 inch thick.  You can do this between two pieces of parchment paper or with a dusting of oat flour.

Now cut or use a cutter to make desired cracker shape and size.  I used a small jar.

Place crackers on parchment paper lined baking sheet (I just used the same sheet I had for rolling).

Dust with Sea Salt.

Bake for 20-30 minutes, flipping them over every five minutes or so to ensure even baking.

When done, they’ll be crisp and just barely turning golden.   Note: They will continue to firm up as they cool.

Multi- Nut and Seed Crackers

½             cup Almond Flour
½             cup Macadamia Nuts
¼             cup Pumpkin Seeds
2               tablespoons Sunflower Seeds
2               tablespoons Sesame Seeds
2               tablespoons Hemp Seeds
1               tablespoon Golden Flaxmeal
1               tablespoon Chia, ground
½             teaspoon Mineral Salt
1               tablespoon Oil
¼             cup Water

In a food processor, pulse almond flour and macadamias until ground then add in

seeds, flax meal, ground chia and salt until almost fully ground but not to a fine flour.

Add oil and then water gradually until dough ball forms in the food processor.

Roll out dough between 2 pieces of parchment paper to ¼ inch (or desired) thickness then score into desired cracker shapes.

Bake at 275° for 25 to 30 minutes or dehydrate at 130 degrees for 6-8 hours (until crisp).


Gluten-Free Pumpkin Spice Scones with Goat Cheese Frosting

Whipped these up tonight and nailed it on the first try, LOVE it when this happens! I was inspired by some scone like pumpkin cookies served at a party this weekend that were made with wheat flour (man were they good). Here I just used my basic gluten free scone recipe and added the pumpkin and some pumpkin pie spice.    I used the guts of the pumpkin I carved today to make my own pumpkin purée, all you need to do is roast it for 20 minutes then puree in a food processor but feel free to use canned pumpkin too.   Also, make your own pumpkin pie spice, it’s easy: 2 tablespoons ground cinnamon, 2 teaspoon ground nutmeg, 2 teaspoon ground ginger, 1/2 teaspoon allspice, 1/4 teaspoon ground cloves.  I’ve included a goat cheese frosting for these scones that adds a nice sweet touch as they aren’t very sweet on their own but they are good either way. I used my food processor to make the dough as its just so simple and very little mess but you can also do it the old fashion way. =)

Oven 425 degrees
Parchment paper lined baking sheet dusted with flour
1 ½         cups Sorghum Flour
1/4         cup Tapioca Starch
4              teaspoons Xanthan Gum
2              teaspoon Baking Powder
1              teaspoon Baking Soda
1/2         teaspoon Sea Salt
1/4         cup Organic Granulated Sugar (your choice but I use cane sugar)
1 ½         teaspoons Pumpkin Pie Spice
7              tablespoons cold Unsalted Organic Butter, cut into chunks (I use goat butter)
1              cup Pumpkin Puree
2              tablespoons Goat Yogurt (or Greek Style)
1              large Egg

Optional: Brush the tops of the scones with the goat yogurt, cream or egg white then sprinkle with a little raw sugar

Add all dry ingredients to your food processor then pulse a few times to combine.

Add the cold chopped up butter, and pulse again until butter is cut into pieces. Then, add the pumpkin puree, yogurt and egg and process just until dough comes together.

Dump the dough out onto the baking sheet and use the parchment paper or dusted hands to roll in into a log then cut into 8-10 discs and arrange on the baking sheet (still lined with parchment paper).

Brush the tops of the scones with yogurt, cream or egg white, and sprinkle with course raw sugar.  Bake for approximately 15 minutes or until just golden brown.

Remove from oven and allow to cool for 5 minutes before transferring to a cooling rack.

Drizzle with Spice Glaze:

Spice Cream Cheese Glaze

1/2         cup Organic Icing Sugar
1/2         teaspoon Pumpkin Pie Spice
1              tablespoon Goat Cheese or Cream Cheese
1              tablespoon of Almond Milk

Whisk together until smooth, maybe adding more icing sugar to thicken then spoon into a small ziplock.  Simply cut a small hole in the corner of the bag and drizzle onto of the cooled scones.

Gluten-Free Pie Crust – two ways

I went camping in Tofino this past weekend and brought a couple of my gluten-free pies to share, I’m confident they went over well even with the gluten eaters but then again, who wouldn’t love fresh raspberry and nectarine pies while camping!?  Couple people asked for this Blog address and I am aware I haven’t posted in a while so I popped in to see what’s going on and noticed, I still haven’t posted my gluten-free pie crust recipes and I actually promised to back in September – oops!  Better late than never! Pie filling recipes to follow…promise!

First is my easy, rice flour gluten-free pie crust, I use it usually with Summer fresh fruit pies like blackberry or raspberry/nectarine where it’s all about the filling.  The recipe below makes one pie shell, if you want a cover or to roll extra to crisscross cover your pie then double the batch.

Easy Rice Flour Gluten-Free Pie Crust

Medium bowl
1           cup Rice Flour
1/2      cup Tapioca Flour
1/4      cup Potato Starch
1/4      teaspoon Sea Salt
2           teaspoon Xanthan Gum
Small bowl
1/2      cup Earth Balance Vegan Shortening or
Spectrum Naturals Organic Shortening (soy-free)
1          large Egg, beaten
1          teaspoon Apple Cider Vinegar
3          tablespoons Ice Cold Water

Mix dry ingredients in medium bowl

Cut in cold shortening and rub mix together, but not too much, you want a chunky mixture.

Whisk together the egg, vinegar and ice water in small bowl then slowly add to dry bow, hand mixing until a ball in formed.

Knead your pastry (with a little more flour if needed) for 2-3 minutes then wrap in parchment paper and refrigerate for no less than an hour.

Remove from fridge to roll out on floured surface, (I keep a flour dusted t-towel frozen in my freezer to roll out pastry, it makes it easier to pick up and flip. You could try using the parchment paper from the wrapping too). If the pastry is a little hard when removed from the fridge, knead again but the colder the better!

Roll to desired thickness and flip onto pie pan and gently press edges.   Return to fridge until ready to fill with filling or, freeze for later use.

NOTE: If a cooked crust is needed for your recipe bake at 425 degrees for 10-12 minutes.

Super Awesome Gluten-Free Pie Crust

Two pie dishes
Large bowl
1 1/4      cup Almond Flour (this is not the same as almond meal)
2/3         cup Gluten-free Oat Flour
2/3         cup Tapioca Flour
1/2         cup Teff Flour
1/2         cup Potato Starch
¼             cup Sweet Rice Flour
2              teaspoons Xanthan Gum
1/4         teaspoon Guar Gum
1/2         teaspoon Sea Salt
5              tablespoons Goat Butter, cold
4              tablespoons Earth Balance Vegan Shortening, cold
Small bowl
1              large Egg
6 to 8     tablespoons Ice-cold Water

In a large bowl, mix the flours, potato starch using a whisk then add the xanthan gum, guar gum and the salt. Mix well with wooden spoon.

Cut in very small pieces of the ice-cold butter (or try freezing your butter first and then grating it in), gently mix then cut in very small chunks of the shortening. Use your hands to mix slowly until a gritty sandy finish.

In a small bowl combine the egg with ice water and whisk.

Now you can add the egg water mixture and hand mix or transfer flour mix to the food processor, turn on and slowly add egg/water mixture.  If your dough is to dry add a little more water, if its too sticky ass a touch more potato starch.

Now, wrap the pie dough in plastic wrap (or cover in a bowl in a bowl) and let it rest in the refrigerator for 20 minutes.

Remove from fridge and separate the dough into either two halves for top and bottom or make a thicker crust and thin cut-outs to crisscross on top – whatever you wish!  Roll dough out thin between two pieces of parchment paper.  Remove top piece of parchment paper and flip the dough onto a pie plate.  If it tears you can mend or re-roll!

Return to refrigerate or freeze until ready to fill.

Gluten-Free Vegan Thumbprints

I’ve been working on a vegan, gluten-free version of the ever popular thumbprint cookie for a while now and I think I got it just right today.  I just love these not-so-sweet treats and have a lot of fun trying different fruit centres.  Great as a snack with a cup of tea!

I have also included a couple of recipes for the fruit centre which easy to make and  a little thicker than regular jam but you can always use a regular  jam too. Or, try making my all fruit jam recipe, it’s also pretty quick and easy and then you’ll have a jar in the fridge for toast!

Oven 350 degrees
Baking sheet lined with parchment paper
Large bowl
2              cups gluten-free Oat Flour  (You can make this by grinding oats in your blender)
1/2         cup of gluten-free Rolled Oats (I use Bob’s Red Mill Gluten-Free Rolled Oats)
3/4         cup of Sorghum Flour (Millet or Rice Flour will work too)
1/2         teaspoon Baking Powder
1/2         teaspoon Baking Soda
1              tablespoon ground Chia Seeds (also done in a blender)
1/2         teaspoon Sea Salt
Small bowl:
1/2         cup Agave or Maple Syrup
1/4         cup Sunflower Oil (or room temperature Extra Virgin Coconut Oil)
1/4         cup Nut Butter (I use Almond-Cashew)
1/4         cup of Unsweetened Applesauce (I use Eden Apple Butter)

In your large bowl, combine all dry ingredients.

In your small bowl, mix all wet ingredients.  Then, combine all in large bowl and mix well.

Spoon heaping tablespoon of dough onto parchment lined baking sheet and make a thumb print well
and fill the hole with a teaspoon or so of your choice jam.  I like blackberry or fig (recipes below).

Bake for 15 to 20 minutes until just turning golden brown on edges.

Makes 2 dozen.

Fig Jam Recipe
1 cup Dried Black Mission Figs, stems removed and chopped
1/4 cup water
Honey or Agave to taste

Combine figs and water in a small bowl, cover and let stand for 30-60 minutes depending on how dry your figs are. Add a tablespoon or so of Honey or Agave and blend in a small blender till smooth.  Add more water or another fig till you get your desired consistency.  Store in a glass jar in the fridge.

Quick Blackberry or Raspberry Jam Recipe
1½          cup of Berries
5-6          Pitted Dates
½             teaspoon Lemon Juice

Combine all and blend.  Store in a glass jar in the fridge.

Pan Fried Eggplant with Garlic Saffron Mayonnaise

This is a great little eggplant appetizer served with a garlic saffron mayo dip.  It is gluten-free too!

I used Japanese Eggplant to get a nice two-bite sized cut, you could also make this as a side to a meal and use a large eggplant.  If a little wheat is not a bother to you, using ½ flour and ½ panko bread crumbs works really well too.

Garlic Saffron Dip
Small and medium bowl
1              small pinch Saffron soaked in 1 tablespoon hot water
1/2         cup Vegan Mayonnaise (or whatever type you like)
1              teaspoon Garlic, minced

Pan Fried Eggplant
Large fry pan
3              Japanese Eggplants, sliced ¼ inch thick, rinsed and blotted dry
2              medium Eggs, beaten in a small bowl
¼ – ½   cup Safflower Oil
1/2         cup Sorghum flour
1              tablespoon Tapioca Flour
1/2         teaspoon Cayenne Pepper
2              teaspoons Garlic Powder
1              teaspoon Sea Salt
Chopped fresh Parsley, for garnish

Let saffron infuse in hot water for 10 minutes then add mayonnaise, garlic to the bowl and mix until smooth. Refrigerate until use.

Whisk together flour, tapioca, cayenne, garlic powder, and sea salt.

Heat at medium/high enough oil to cover your pan. If you need to work in batches add oil each time.

Dip the eggplant slices into beaten eggs, then, press both sides into flour mixture. Shake off excess and place onto hot fry pan.

Fry until golden brown on each side, this doesn’t take more than a minute or two each side.  Be careful not to burn.

Garnish with parsley and serve with saffron mayonnaise.

Gluten-Free Millet Muffins

Put this gluten-free version of my Honey Buttermilk Millet Muffins together this morning in mind of a friend who is trying to go gluten-less, I also promised to give this option some time ago. This recipe is really versatile, you can create any alternative flour mix you like, each changing the flavour and varying nutritional values just a bit. I have offered quite a few “or” options, please let me know if it’s too confusing. I like the buttermilk version plain, the dairy-free version with apple sauce and vanilla or the pumpkin with cinnamon. Add dried fruit too if you like, after my batch was done I kinda wish I had thrown in some of my juice sweetened cranberries! The flour combination I used below is my favourite for nutrition and taste, some flours like buckwheat and amaranth have distinct strong flavours and can be distracting but follow your taste buds! Only flour/powder you can change out is the Tapioca. Have fun!

This batch filled 6 regular sized and 24 mini cups muffin pans, (would probably make 16 regular).  You can fill them with batter just to the top.

If you prefer a sweeter muffin you can add 1/4 cup of brown sugar to any version of the recipe

400 degrees
Muffin pan sprayed with cooking spray
Large bowl:
3/4       cup Millet (uncooked)
1/2       cup Sweet Rice Flour
1/2       cup Brown Rice Flour
1/2       cup Millet Flour
1/2       cup Teff Flour
1/2       cup Sorghum Flour
6            tablespoons Tapioca Powder
1            teaspoon Baking Soda
1            teaspoon Baking Powder
1/2       teaspoon Sea Salt
Medium bowl:
1            cup Buttermilk or Soy with 1 tablespoon Vinegar or Milk from Rice, Almond, Coconut, Hemp ect.
1/2       cup Sunflower Oil
1             large Egg
1/2        cup Honey or Agave  (plus brown sugar if you want a sweet muffin)
1/4        cup Apple Sauce or Pumpkin Puree
1             teaspoon Vanilla or Cinnamon

1/2      cup Dried Cranberries or Raisins, Currents, Blueberries ect.
1           tablespoon Raw Sugar

Combine dry; stir wet.  Add wet to dry and mix well. Add dried fruit if using.

Divide by muffin cups and sprinkle with raw sugar.

Bake for 15 minutes for regular sized, 10 minutes for mini cups.

Sheep and Goat Cheese Spinach and Artichoke Dip

Wow it’s been so long!  I know too much time has past without any posts, I have a few good reasons or excuses but mostly just haven’t been creating anything new at all.  I have one quick little recipe to share that I came up with over the holidays that was a huge hit and then a promise to post again soon.  In fact, I have just been given a good amount of Saffron which is amazing because it’s expensive but also because I have never worked with it and have wanted to for a long while. Going to do some research and creating and get back to you very soon!

Sheep and Goat Cheese Spinach and Artichoke Dip

This is my healthier, dairy-free version of traditional spinach and artichoke dip, I honestly put this one together while guests were arriving for our Christmas party and thankfully, it turned out awesome. Kinda a hit at the party! Only thing of mention as far as the recipe goes is the vegetable bouillon cube, I think it’s important to find a good healthy brand because most have a lot of junk in them.  I like GoBio, they are made with sea salt and are gluten free, GMO free, no MSG and yeast free.

Oven to broil
Glass baking dish

8          ounces Frozen Chopped Spinach, defrosted and drained
1/2     cube Vegetable Bouillon melted in a few tablespoons of warm water
1          can (4 ounce size) Artichoke Hearts, drained and chopped up
1/2     cup grated Perricone Romano
2          ounces Goat Cheese
2          tablespoons Full Fat Goat Yogurt
2          tablespoons Vegan Mayonnaise
1/2     head Roasted Garlic*
Sea Salt and Pepper

Combine all ingredients in glass baking bowl and bake in oven for 10 minutes until the top has turned lightly golden brown.

Serve with gluten-free chips or bread and veggies!

*Roasting garlic is incredibly easy, wrap a whole head in tin foil and place in 400 degree oven for 30-35 minutes.