Tuesday, February 21, 2012

"Ritz"-y Flax Crackers

These buttery little crackers are very similar to Ritz crackers! I always ate Ritz crackers with chicken noodle soup when I was a kid. Like Ritz crackers, these gluten free flax crackers love spending quality time with a hot cup of soup or chili.

I made mine a wee bit tiny because I ended up ordering some cute little Japanese carrot shape cutter things from internet land. Their tiny size really makes them perfect for scooping up a handful and sprinklin' them all up in a soup!

As you can see when compared to the size of the apple,
 these are some tiny crackers!
"Ritz"-y Flax Crackers
Recipe from Free Eats Food

  • 1-3/4 cups gluten-free flour mix
    • Mix: 2 cups brown rice flour, 1/3 cup tapioca starch, 2/3 cup potato starch
  • 1/4 cup flax meal
  • 3/4 tsp. guar gum (or xanthan gum if you tolerate it)
  • 1/2 tsp. baking soda
  • 1.5 tsp. baking powder
  • 1 tsp. sea salt
  • 2 Tbsp. + 1 tsp. granulated sugar
  • 6 Tbsp. non-hydrogenated shortening (Earth Balance)
  • 1/2 tsp. apple cider vinegar
  • 1 Tbsp. olive oil
  • 1/4 cup soy/almond/rice milk + 2 Tbsp. if needed
* Note: I had a hard time with this dough. You most likely will too. It appears extremely dry and I ended up adding an extra 3-4 Tbsp. of liquid before refrigerating it in plastic wrap. The original recipe said to refrain from adding too much liquid, but I had no problem adding the amount that I did. 

  1. Place the 6 Tbsp. of shortening in freezer until chilled and firm.
  2. In a large bowl combine the dry ingredients. Mix well. 
  3. In a small bowl, combine the liquids. Set aside. Reserve the extra 2 Tbsp. of liquid if needed (if dough is too dry).
  4. With a fork (or pastry cutter if you're super fancy) work the chilled shortening into the dry ingredients until you have a bunch of tiny crumbles.
  5. Add liquid ingredients to the dry/shortening mixture and mix with fork. The dough does not really hold together at this point. If it does for you, great. For me it didn't, so this is where you want to add that extra liquid if you need it.
  6. Get out a piece of plastic wrap and scoop the dough onto it. Kind of knead the dough a bit for a few minutes until it seems sufficiently combined. 
  7. Press down the dough into a little compact nugget and wrap the plastic wrap up around it.
  8. Place dough in fridge for 1 hour.
  9. Preheat oven to 375F.
  10. Roll dough out on floured surface (or a cutting mat) with a piece of plastic wrap over the top of the dough. Roll dough out to about 1/8" in thickness
  11. Cut out whatever shapes you want for your crackers. 2" diameter rounds is more of a typical cracker size : )
  12. Bake on a parchment lined baking sheet for 8-10 minutes, depending on thickness of crackers. 
  13. When golden brown remove from oven and cool on racks.

Tuesday, February 14, 2012

Savory Caramelized Onion "Quiche"

This awesome recipe comes from Diet, Dessert and Dogs. I suppose I never really considered having something so savory tasting for breakfast. I've always thought of cereal or oatmeal with something sugary and/or fruity thrown into the mix. But this onion quiche is kind of a game-changer!

You can store in the fridge for at least a few days, enabling you to simply wake up (as if waking up is really ever that simple, hehe) and heat a slice in the microwave for a quick breakfast/lunch/whatever. Either way, this caramelized onion "quiche" is pretty great stuff. I like to top it with some roasted garlic! 

Friday, February 10, 2012

Black Bean Brownies

In the years that I've spent browsing recipes on the inter-webs I've always come across a recipe for brownies... made with black beans. The thought of beans in brownies always grossed me out, to be completely honest. But I'm here to tell you that adding beans to brownies is totally NOT gross! I promise. The beans add a moist fudgy-ness to the brownies and your tongue won't even be able to detect them!

I came across this recipe for black bean brownies which were made with 3 eggs. I just took out the eggs, and added in the equivalent of 3 flax "eggs".

  • 3/4 cup dried black beans, rinsed, and soaked overnight in water in the fridge, 
  • 3 flax "eggs" --> 3 Tbsp. flax meal + 8 Tbsp. warm water, mix and let sit for at least 15 minutes to "gel up"
  • 5 Tbsp. vegetable oil, I used a mixture of 3 Tbsp. canola + 2 Tbsp. coconut oil
  • 1 cup sugar/muscovado/sucanat
  • 1/2 cup cocoa powder
  • 1/4 cup GF oat flour
  • 1/2 cup almond meal
  • 1 tsp. vanilla extract
  • 1/2 tsp. baking powder
  • 3/4 cup vegan chocolate chips (I use EnjoyLife brand)
If using dried beans: drain soaked beans, place in large pot and cover with water. Bring to a boil, then reduce the heat and simmer for 1 hour until beans are tender. Drain. Let cool.

  1. Preheat oven to 350F/180C. Line a 11x7in. pan with parchment paper or grease with cooking oil.
  2. Add the cooled cooked beans to food processor and blend until a smooth paste has formed.
  3. Add the flax eggs and oil to processor, pulse to combine.
  4. Add sugar, cocoa, almond meal, vanilla, and baking powder. Process until well combined.
  5. Add chocolate chips or chopped chocolate and pulse until mixed. 
  6. Spoon the mixture into prepared pan. Bake for 50-60 minutes or until a toothpick comes out clean when inserted. I first baked mine in a 9x9in. pan and it took quite awhile for them to bake! Definitely took over an hour. If baking in an 11x7in. pan it might take less time to bake. Let cool before slicing!