Happy Wednesday everybody! It’s time for another edition of What I Ate Wednesday with Jenn from Peas and Crayons 🙂
On Sunday morning I wanted to make something reminiscent of a breakfast that most of us used to have before giving up most processed foods. For part of the meal I made grain-free English muffins from Beauty and the Foodie, which I then topped with organic creamy peanut butter. The second part was a quick fried organic egg. My parents said that the English muffin didn’t really taste like the classic English muffin, but was still very bread-like and delicious.
A few weeks ago I was contacted by Pam at Stalkerville letting me know of a community cookbook that they are creating. The cookbook is going to have a great gathering of Paleo recipes and will be available sometime in the coming months (I’ll definitely let you know when!). While we were allowed to submit recipes already on our blogs, I wanted to create something brand new. Enter: a quiche made with an almond crust. The vegetables included were potatoes, mushrooms, green peppers, and onions.
Just tonight I made up this recipe for Potato Moussaka. If you may remember I made a butternut squash Moussaka around a year ago. My dad is still talking about how much he loved it, which is kind of funny because of how simple the ingredients are! This one involved yellow squash, grass-fed ground beef and red potatoes. I will be sharing the recipe for this one soon.
The next recipe is the one exception to this otherwise healthy WIAW. I am only going to give you a picture preview… Hint: It’s not healthy/allergy-free/paleo/grain-free in the slightest.
I have been tempting you all day with food pictures and no recipes, so I figured it was only fair that I don’t leave you without at least one today.
Cheezy Chili Crackers
Grain/Gluten/Wheat-Free, Nut-Free, Dairy-Free, Paleo/GAPS-Friendly
- 1 cup sunflower seed flour (or almond flour)
- 1/2 cup nutritional yeast
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp chili powder
- 1/2 tsp mustard powder
- 1/2 tsp sea salt
- 1 whole egg (or 2 egg whites)
- sea salt for topping
- Preheat oven to 325 degrees.
- Combine all of the ingredients in a bowl.
- Put a piece of parchment paper down on a cookie sheet. Place the dough in the middle. Place another piece of parchment paper on top. Use a rolling pin to roll out the dough very very thin. When you think it’s thin enough, roll it out some more (you want it super thin for a crispy cracker. I also had to use my hands to spread out the dough).
- Remove the top parchment paper carefully.
- Use a knife to score the crackers to the size that you want. Sprinkle with additional sea salt and other toppings to your liking.
- Bake for 18 minutes. Break apart, turn over and bake for another 10 or until crispy.
Questions for you:
Do you have any favorite gluten/grain-free bread recipes?
Have you ever tried making homemade crackers before?
What are your favorite Spring/Summer things to eat? I need some inspiration!