Low Carb, Gluten and Dairy-Free Almond Crackers

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Cuthbert Kennedy
6 years ago
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2 Low Carb, Gluten and Dairy-Free Almond Crackers M e t h o d 1. Preheat oven to 180 degrees. 2. Mix in the herbs/ seasonings into the almond meal 3. Add the water slowly to make a stiff dough (you may not need all of the water) 4. Roll the dough thinly between 2 sheets of baking paper, about 1-2mm thickness 5. Peel off the top sheet and score the dough with a knife, making squares 6. Bake for mins on a baking tray until the crackers are golden and crisp 7. The crackers will easily separate along the breaks, and store easily in a container 200g Almond Meal (approx. 2 cups) 1 to 1 ½ tsp sea salt 1-2 tbspn herbs eg dried Italian mixed herbs 2 tbspn sesame seeds ¼ cup water (approx.) Tip: watch these as they bake, some ovens only need 15mins for them to be ready.

Vegetarian Sausage Rolls 2 free range eggs ½ cup walnuts/ almonds 1 onion peeled and chopped 1 tbsp Tamari sauce (or soy sauce) 1 cup fetta cheese (approx.

3 Vegetarian Sausage Rolls 2 free range eggs ½ cup walnuts/ almonds 1 onion peeled and chopped 1 tbsp Tamari sauce (or soy sauce) 1 cup fetta cheese (approx. 1 block) ½ cup preservative free bread crumbs (eg. rice crumbs) 1 cup wholegrain rolled oats 2 tbsp mixed herbs (eg Italian mixed herbs) 3 sheets butter puff pastry (Borgs) 1. Mix all ingredients in a food processor until finely chopped. 2. Cut each just-thawed butter puff pastry sheet in half on a working bench. 3. Place 1/6th mixture onto long edge of pastry and roll, cut into four equal portions. Can brush tops with milk and then sprinkle with sesame seeds but some kids prefer it plain. 4. Place sausage rolls on a baking tray and bake at 200C for 20 mins until crisp and golden.

4 ICE BLOCKS R a s p b e r r y M i n t R e f r e s h e r 1 full cup of raspberries 1 cup coconut water approx 8 leaves of fresh mint In a food processor or blender, combine all ingredients and process until smooth. Taste for sweetness- if the berries are too sour add 1-2 teaspoons coconut sugar or rapadura. Pour into Zip Pops bags and freeze upright. Kiwi Cooler 1 cup kiwi fruit (peeled and chopped, approx 4 kiwi fruit) 1 cup coconut water In a food processor or blender, combine all ingredients and process until smooth. Pour into Zip Pops bags and freeze upright. M a n g o M a g i c 1 cup mango pieces 1/2 cup coconut water In a food processor or blender, combine all ingredients and process until smooth. Pour into Zip Pops bags and freeze upright.

5 Dairy Free Icecream These ice creams taste amazing and look like soft serve ice cream. Buy bananas in bulk and freeze to have ready on hand. C h o c o l a t e 3 bananas, peeled, sliced into coins and frozen. 4 tbsp raw cacao powder (or cocoa powder, if pure) 1 tsp vanilla extract Blend frozen bananas in a food processor until the consistency of soft serve ice cream. Add cacao and vanilla and blend for about 10 seconds or until well combined. Excess can be frozen and remains easy to serve. Blend all ingredients in a food processor until the consistency of soft serve ice cream. This ice cream is best eaten immediately. T r o p i c a l 3 bananas, peeled, sliced into coins and frozen 1 mango, frozen chunks 2 tbsp coconut cream S t r a w b e r r y 1 banana, peeled, sliced into coins and frozen 1 handful of strawberries, frozen 2 tbsp coconut cream 1 tsp vanilla extract Blend all ingredients in a food processor until the consistency of soft serve ice cream. Excess can be frozen and remains easy to serve.

6 Pikelets 1 cup SR Flour * 1 cup plain flour * 1 cup water 1 cup milk 1 egg 1/3 cup sugar Whisk together all ingredients in a large bowl. Drop dessertspoons of mixture onto a heavy based greased pan. Cook until bubbles begin to appear on surface of pikelet. Turn and brown other side. (If mixture seems too thick, thin with extra ½ cup water) Variations - choose one of the following: Substitute plain flour with almond flour Substitute plain flour with oats, add another egg to help bind the mixture Add in 1 cup slivered almonds and 1 cup blueberries Add in 1 cup raspberries

LiMe Coconut Bites 1/2 cup of almonds 1/2 cup of cashews 1 1/2 cups of Medjool dates, pitted Zest and juice from 3 key limes 1/2 cup of unsweeted coconut NOTE: if Medjool dates are unavailable, any

7 LiMe Coconut Bites 1/2 cup of almonds 1/2 cup of cashews 1 1/2 cups of Medjool dates, pitted Zest and juice from 3 key limes 1/2 cup of unsweeted coconut NOTE: if Medjool dates are unavailable, any other pitted date will work. Add the almonds and cashews to the bowl of a food processor. Pulse until nuts are finely chopped (but do not pulse too long, you do not want the nuts to turn into a paste). Add the dates, lime juice and zest. Pulse until the dates are finely chopped and the mixture starts to clump. Shape the mixture into 1 1/2 inch balls. Roll in coconut to coat outside of the balls. Store in an airtight container in the refrigerator.

Jolly Jellies 2/3 cup liquid (juice) 1 1/2 tbsp gelatin (Gelatin: use good quality such as GelPro (Australian) or Great Lakes Gelatin (USA) from here http://www.gelatinaustralia.com.au 1.

8 Jolly Jellies 2/3 cup liquid (juice) 1 1/2 tbsp gelatin (Gelatin: use good quality such as GelPro (Australian) or Great Lakes Gelatin (USA) from here 1. Heat the liquid gently in a small saucepan until warm. 2. Sprinkle the gelatine over it and QUICKLY whisk to avoid lumps. Keep whisking to break down any lumps that form. 3. Take off the heat and pour into your silicon shaped mould. Remember to put your mould onto a freezer safe tray before pouring! 4. Freeze for mins. Then turn out of mould and store in a container in the fridge. For a probiotic gummy you can: make the Basic Recipe, after whisking in the gelatine, let the juice cool before opening up 6 capsules of probiotics into it and whisking again. Pour into the moulds. V a r i e t i e s 1/2 cup orange juice + 3 tbsp lemon juice ½ cup lemon juice + 4 ½ tbsp maple syrup (use genuine, not flavoured maple syrup) For more of a jube, use only 1/2 cup juice to 1 ½ tbsp Gelatin

9 Flourless Black Bean chocolate Cake 1 can of black beans (drained and rinsed) (15 oz) 5 large eggs 1 tbsp pure vanilla extract 1/2 tsp salt 6 tbsp butter, softened 3/4 cup granulated sugar 6 tbsp cocoa powder (I used Hershey s Special Dark) 1 tsp baking powder 1/2 tsp baking soda 1 tbsp water Preheat oven to 180C. Follow a step by step process in the blender: 1. Rinse the beans and put them in the blender. Add 3 eggs, sugar, vanilla and salt. Blend on high until it s completely smooth with no lumps at all. 2. Add butter, blend for 1 minute. 3. Add 4th egg, blend for 1 minute. 4. Add 5th and final egg, blend for 1 minute. 5. Add cocoa powder, baking powder, baking soda and water, blend again until completely mixed through, about 1 more minute. 6. Pour into prepared pan and bake for minutes.

1 cup pitted dates (soaked in warm water for 10 min then drained) 1 cup raw almonds or walnuts 7 Ingredient Mini Cheesecakes C r u s t f i l l i n g F l a v o u r O p t i o n s 1.

10 1 cup pitted dates (soaked in warm water for 10 min then drained) 1 cup raw almonds or walnuts 7 Ingredient Mini Cheesecakes C r u s t f i l l i n g F l a v o u r O p t i o n s 1.5 cups raw cashews, presoaked 1 large lemon, juiced (about 1/4 cup) 1/3 cup coconut oil, melted 1/2 cup + 2 Tbsp full fat coconut cream 1/2 cup maple syrup M e t h o d * 2-3 Tbsp salted natural peanut butter plus 1 drop Butterscotch stevia * 1/4 cup blueberries (fresh or frozen) * 4 tsp peppermint essence * 1-2 passionfruit pulp f i r s t t h e C r u s t : 1. Process almonds in a food processor until like fine bread crumbs. 2. Add dates and blend until you have a sticky dough. If it's too dry, add a few more dates. If too wet, add more almonds or almond meal. Optional: add a pinch of salt to taste. 3. Lightly grease a standard, 12 slot muffin tin. To make removing the cheesecakes easier, cut strips of parchment paper and lay them in the slots. This creates little tabs that makes removing them easier to pop out once frozen. 4. Next scoop in heaping 1 Tbsp amounts of crust and press with the bottom of a glass or spoon. If it sticks to the glass, cover the glass with baking paper. If it won't come together, add a touch more lemon juice or maple syrup as the liquid should help it blend better.

11 N E X T T H E F i l l i n g : To the blender add all the ingredients for the filling and mix until thoroughly combined and smooth in texture. If flavouring with peanut butter now is the time to add it in, with the butterscotch flavoured stevia. If flavouring with blueberry or passionfruit, wait and swirl on top of plain cheesecakes Divide filling evenly among the muffin tins then cover with plastic wrap and freeze until hard, about 4-6 hours. Once set, remove by tugging on the tabs or loosening them with a butterknife. They should pop right out. To serve, thaw for 10 mins however they are just as delicious when frozen. Keep in the freezer for up to 1-2 weeks. TIP: To quick soak cashews, pour boiling hot water over the cashews, soak for 1 hour uncovered, then drain and use as instructed.

Cashew Cheese Spread 1 generous cup raw cashews, soaked for at least 2 hours (up to 10, or overnight, is fine), drained, and rinsed 2 tablespoons nutritional yeast 2 tablespoons freshly squeezed

pepper ¼ cup water (more as needed) Place the cashews, nutritional yeast, lemon juice, garlic powder, salt, and pepper in a food processor.

12 Cashew Cheese Spread 1 generous cup raw cashews, soaked for at least 2 hours (up to 10, or overnight, is fine), drained, and rinsed 2 tablespoons nutritional yeast 2 tablespoons freshly squeezed lemon juice ¼ teaspoon garlic powder (for stronger garlic flavor, use ¾ teaspoon garlic powder or 1 crushed garlic clove instead) ½ teaspoon salt (more as needed) ¼ teaspoon freshly ground black pepper ¼ cup water (more as needed) Place the cashews, nutritional yeast, lemon juice, garlic powder, salt, and pepper in a food processor. Pulse repeatedly to break the cashews down, until they form a coarse, wet meal. Scrape the sides of the food processor down with a spatula. Turn the motor of the processor on. With the motor running, drizzle in the water and let the cashews process for about 10 seconds. Stop and scrape the machine down again. Continue processing for a full 1-2 minutes, or until the cashew cheese is smooth and thick, adding a tablespoon of extra water if needed. The consistency should be a little bit like hummus (see photos of finished cashew cheese as a cue). Taste the cashew cheese and add lemon, salt, and pepper to taste. If you like, pulse in fresh herbs or other flavorings. Serve. Cashew cheese will keep for up to 6 days in an airtight container in the fridge.

13 EASY PEASY 3 ingredient Dairy- free Chocolate This is a brand new recipe that I ve become addicted to just recently, thanks to a random facebook post (thank you to whoever came up with this). After doing without chocolate for some time because I m not really in love with dark chocolate, I am doing happy dances about this one. M i x T o g e t h e r : A d d i n g F l a v o u r s : ½ cup coconut oil, ½ cup cacao powder ¼ cup maple syrup (NOT maple flavoured syrup) e.g. Aldi Maple Syrup 1 tsp vanilla extract (optional) Sultanas and roughly chopped hazelnuts Pistachios and grated orange rind Salted caramel flavour essence Strawberry and Cream flavour essence and slivered almonds.

Sugar-Free White Christmas 1/2 cups of coconut butter 1 1/4 cup of coconut milk 1 cup of frozen raspberries (keep in the freezer until ready to use)21 vanilla bean, seeds scraped 1 tablespoon of rice

14 Sugar-Free White Christmas 1/2 cups of coconut butter 1 1/4 cup of coconut milk 1 cup of frozen raspberries (keep in the freezer until ready to use)21 vanilla bean, seeds scraped 1 tablespoon of rice malt syrup 1/2 cup of desiccated coconut 1 cup of macadamia nuts, roughly chopped 1 cup of pistachios 1. Line a 20cm square slice tin with baking paper. Melt the coconut butter in a bowl over hot water until it has completely turned to liquid. 2. Place the coconut butter in the food processor. Add the coconut milk, vanilla, syrup and coconut until well combined. It is important to work quickly here, because you do not want the coconut butter to start solidifying. It is easier to stir through the dry ingredients when it is still runny. Stir in in the macadamia nuts and pistachios. Gently fold in the frozen raspberries. 3. Pour mixture into the prepared tin. Place the tray in the freezer for 3-4 hours. 4. Use the baking paper to lift the white Christmas out of the tin and slice into squares (about 20). These are best stored in the freezer. (I Quit Sugar recipe)

R a s b e r r y R i p p l e 1/3 cup frozen raspberries. 1/3 cup shredded coconut, or coconut flakes for a chunkier version. 1/3 cup coconut oil. 80 g salted butter. 2 tablespoons raw cacao powder.

15 R a s b e r r y R i p p l e 1/3 cup frozen raspberries. 1/3 cup shredded coconut, or coconut flakes for a chunkier version. 1/3 cup coconut oil. 80 g salted butter. 2 tablespoons raw cacao powder. 1 teaspoon rice malt syrup. 1. Line a dinner plate or baking tray with baking paper (a dinner plate is ideal as the slight indent creates a good shape). 2. Scatter the berries and coconut on the plate or baking tray. Melt the oil and butter in a saucepan or in the microwave (the oil takes longer to melt, so add the butter a little after). 3. Stir in the cacao powder and syrup and continue stirring until syrup has melted and mixture is well combined. 4. Pour mixture over the berries and pop into the freezer for 30 minutes until firm. To serve, either break into shards or cut into wedges. (I Quit Sugar recipe)

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