From My Kitchen

I haven’t posted in a few days because I’ve been testing…testing in my kitchen that is. I’m always testing something and the last week I’ve been working on some “bread” alternatives. In my house we are not “grain free,” “gluten free,” or “wheat free”…yet (ha, ha). As of this post we do not have a need for total elimination of bread products, but I do have more and more friends moving in that direction or already down that path, so I am always looking for ideas to give them and offer the when they come to my house. In my kitchen this week I was testing a bread alternative and cracker alternative. Both are “gluten free” and “wheat free.” So here are the recipes:

Darn-good Sandwich/Dinner Bread

Ingredients

• 1 1/2 cups Almond Butter-room temp is easiest to work with
• 6 lrg. eggs
• 1 cup Almond Flour (I have tested 1/2 c. Almond Flour with 1/2 c. alternative flours–yeilds a slightly lighter loaf and all have been tastey :). Here’s what I’ve tried so far: 1/2 c. buckwheat flour & 1/2 c. Amaranth Flour.
• 1/4 cup plain yogurt
• 1/2 tsp
• 1/2 tsp. Baking Soda
• 1 Tbsp. Apple cider vinegar
• 1/4 c. Honey

Directions: Mix wet and dry ingredients in separate bowls, each until well combined, then add together just until incorporated. Pour into a greased loaf pan. Bake @ 350 degrees for 30-40 minutes. Test for doneness with toothepick starting at 30 minutes.

Almond Bread

Cheese Crackers (Found these gems at another blog called, “Life As a Plate“)

Ingredients

• 2 1/2 cups Almond Flour
• 1 1/2 c. Grated Extra Sharp Cheese
• 1/4 tsp. salt
• 1/2 tsp. Baking Soda
• 4 Tbsp. Finely grated Parmesan Cheese
• 2 Eggs
• 3 Tbsp. Coconut oil

Directions: Mix dry ingredients in bowl. In food processor or mixer place dry ingredients and beat in 1 egg at a time until incorporated. Slowly drizzle oil while mixer is running and mix until mixture turns doughy. Divide dough in fourths (easier to work with), make into a squished ball and cover with plastic wrap. Chill dough at least 1/2 hour. When dough is firm remove plastic wrap and place dough inbetween 2 pieces of parchment or wax paper and roll out to about 1/8 thick (if dough is not cold, the mixture will break apart easily). Cut to desired shape. I chose a small scalloped cutter, but you could use a pizza cutter or knife to make squares or triangles. Place onto cookie sheet and bake @ 325 degrees for 15-20 min., or until edges have just started to brown and the middle is no longer moist.  

Cheese Crackers