Monday, 31 August 2015

These home made gluten-free crackers...

... have actually changed my life!

Now then, sorry if you've called in for something about crafting but may I bend your ear for a moment about a recent foodie discovery?

Like many people, I have come to realise that normal bread, pasta, cake and so on just don't work for me.  I won't go into the problems eating them causes, because if you suffer, I'm sure you already know only too well.  Suffice to say I have been attempting to avoid wheat and gluten (oats are ok) for about 15 years, and I think my gut is very grateful!

Lately I have been exploring cooking with so-called superfoods, for example through the Deliciously Ella blog,  My favourite finds are some great recipes for a loaf or crackers, my favourite is this one:  They are slightly chewy, incredibly satisfying, full of good things like seeds and oats and  I now have them instead of sandwiches for my work lunch virtually every day.  I find them delicious, and as they are full of fibre they are great for your digestion, especially if you remember to drink more liquid with your meal than usual.

The problem was I haven't got time or inclination to cook much, so I needed to make it easier to "mass produce" and clear up after.  Now it takes me about 10 minutes to prepare 4 batches of dry ingredients, and about 10 minutes' effort per batch to cook and clear up, whenever I need more. It's well worth that very small amount of effort, here's how I do it:

Line up some lidded boxes.  Into each box, mix:
1 cup of Pumpkin Seeds
1 cup of Sunflower Seeds,
2 scant cups of Porridge Oats
3 tbsp Psyllium Husk Powder
2 tbsp chia seeds
1/2 tsp salt
Seal and store the boxes.

When you're ready to make the crackers, in a mixing bowl whisk
400ml warm water
3 tbsp warmed coconut oil.
1 tbsp runny honey

Add one box of mixed dry ingredients and mix very well. Allow mix to soak for at least an hour, then spread half the mix onto a large baking tray lined with a silicone sheet (I just use my hands, easy to wash!). Bake for 10 minutes at 180C then flip it and bake the other side for another 10 minutes or so.  I use a pizza cutter to slice it into pieces before it sets too crispy.  Once cooled, store in boxes or baggies for up to 3 weeks (I keep in the fridge).  Simples!  You can also bake the whole mixture in a silicone loaf mould: cook for about 20 minutes, then turn out of the mould and cook for another 40 minutes or so until it's nice and firm, Once cooled, slice thinly and freeze so that you can toast a slice or two at a time when you fancy it.

For lunch I just spread them with a nice runny cheese or some mashed avocado. By the way, the cup I use is 250ml, I think American ones are about 240ml, so near enough the same (it's a pretty forgiving formula, I also add a few chopped dates or nuts sometimes).

I hope you enjoy these as much as I do!