Prep Time: about an hour in total
Ingredient Cost: $-$$
One of the biggest things I’ve had to figure out recently is what I could eat between meals. Fruits are an obvious answer, but for the last six weeks I’ve had to limit how many fruits I eat to a very small amount. And since the no-sugar prescription makes baking desserts a lot less fun, I thought it might the time to look into savory snack baking.
These crackers are wicked easy to make. They’re also very customizable depending on your flavor preferences. I had some fresh/about-to-die-a-miserable-death rosemary kicking around, so I stuck with a fairly basic herbes de provence mix. I’d imagine they’d be great with pink peppercorn and thyme or something a little more complex like a ras el hanout mixture. I guess it’ll all depend on what you want to do with them.
The cashew spread is also really flexible. You could push the base mixture into sweet or savory territory. I went savory with some basil, oregano, thyme, garlic, and sea salt. Nothing too intrusive but a solid flavor. I’ve read that if you’re on the strictest of candida-fighting diets, herbs aren’t on your yes-please list, in which case I’d say that even the plain sesame seed cracker and cashew spread are satisfying, especially if you can spare yourself a little salt.
***This recipe does contain eggs and I do consider myself to be a vegan. Here’s where vegan lifestyles can sometimes get complicated, especially when you live with non-vegans: we have six very lovely chickens that we rescued from an overcrowded farm. I only eat eggs that they produce. They have a large run and a spacious coop. We feed them veggie cuttings, pellets, and let them peck freely in the garden. We don’t have a heat-lamp in the coop that makes them feel like the day is longer and therefore increases their egg production. If they lay, great, if they don’t, that’s ok, too. They are free to live out their lives in whatever state they’d like to be in. Feel free to disagree with me, but I think that by eating their eggs, I am causing them no harm. I don’t really want to talk a lot about veganism and its ethics on this blog (there are so many others who do a great job), but I felt like I had to explain myself in this instance…
So, here are the plain recipes for the cracker and the spread.
For the cracker:
(adapted from The Healthy Foodie)
- 1 cup almond flour
- 1/2 cup sesame seeds
- 1/4 cup coconut flour
- 2 tbsp. tapioca flour
- 1 tsp. sea salt
- 1/2 tsp. pepper
- 3 tbsp. extra virgin olive oil
- 2 large eggs
- Preheat oven to 375 degrees
- Add almond flour, sesame seeds, coconut flour, tapioca flour, sea salt, and pepper (if you want to add herbs, this is where they’d go. I added 1 tsp. herbes de provence and 1 tsp. chopped rosemary)
- In a separate bowl, add eggs and olive oil. Whisk until slightly frothy.
- Mix the dry ingredients with the wet. I had to add a little bit more coconut flour to soak up some moisture.
- Shape the dough into a ball place between two sheets of parchment paper
- Roll out the dough until it is about 1/8 inch thick.
- You can either cut diamond or square-shaped crackers, or use a cookie cutter to make your shapes.
- Fill a parchment-lined baking sheet with your crackers and bake for about 12-14 minutes until they are golden brown.
For the cashew spread (a lazy food-intollerant’s friend!):
(adapted from Food52’s Vegan cookbook — a great collection of recipes)
- 1.5 cups raw cashews, soaked overnight and drained
- 3 tablespoons fresh lemon juice
- 1/4 teaspoon sea salt
- a bit of water
- (optional: 1-2 cloves of garlic, minced)
- (optional: black pepper to taste)
- (optional: 1 tsp. each of whatever herbs you like)
- Place the cashews, lemon, salt, and whatever spices you might add into a food processor or a high-speed blender
- Process until the mixture is thick. With the motor running, drizzle a little bit of water into the mix until it resembles the texture of hummus. It only took me two or three tablespoons.