Dipping sauce for giant green onion pancake

2 tbsp almond butter
1 tsp lime juice
1 tsp tamari
2 tsp apple cider vinegar
1 tsp honey

Almonds roasted with lime and chill

So, these aren't so much roasted as dehydrated. They still taste more raw. If you prefer a roasty flavour, boost the temp a little. I preferred to keep the keep the nutritional profile intact, if you know what I mean. 

raw unpasteurized almonds

apple cider vinegar
lime juice

chili powder
black pepper
mesquite powder
sea salt

1. toss the almonds with lime juice and apple cider vinegar
2. add chili powder, black pepper, mesquite, and sea salt and toss thoroughly
3. taste, and adjust seasonings if needed
4. lay out on a lined baking sheet and bake at 170 degrees for 3 hours, then turn off oven and let cool down
5. store in an airtight container

Pre-baked Mini Pizza Crusts -- Aka Flat Bread

Pre-fab pizza crusts. I bet you could stick a stack of these in the freezer, and grab some out for pizza that bakes up in only a few minutes. Anyway, Kim needed flat bread for pizza, so I one upped and made mini pizza crusts proper. Check it!

each one is 50 g of dough

ready to roll

ready to bake

ready to bake

ready to use

lil' cute pizza crust

ingredients:

1 1/2 cups warm water
1 tbsp honey
1 tbsp yeast

3 tbsp extra virgin coconut oil
1/2 cup ground chia seeds
1 1/2 cups almond flour
3 + cups kamut flour (whole grain, finely ground)

3 tbsp apple cider vinegar

1 1/2 tsp sea salt
1 1/2 tbsp dried oregano



directions:

1. proof yeast ( combine warm water, honey, and yeast in a bowl or large measuring cup)
2. combine the other ingredients
3. add the yeast and water mixture to the other ingredients
4. mix and knead, adding more kamut flour if needed to achieve an elastic and soft but not sticky dough
5. knead for a while (or use a mixer -- that's what I do)
6. divide dough into 50 g balls
7. roll each one flat and bake it. If you are not going to use it for pizza, give it an extra sprinkle of sea salt, and some rosemary for good measure, if you like. I kind of curled the edges up because these are for pizzas that are to be baked on the barbecue, and I thought that would help keep stuff from running off into the fire. If you are just going to bake it, or just use it for flat bread, you can certainly skip the edge rolling extravaganza.


makes 30 mini (thinnish) pizza crusts (Same amount of dough as would make 3 large rectangular thin crust pizzas)

Savoury Lunch Muffins -- a gluten free, grain free, sandwich maker

In a search for something to reduce systemic inflammatory reaction, we've decided to try going grain free for a few weeks to see if that helps.  Alas we are traditionalists, and we favour sandwiches for lunch. These are perfect for cheese, tomato, and spinach sandwiches. The batter is too fragile to bake as a loaf -- would make far too fragile slices to have good functionality in that form, but as muffin shapes, they are great, and make cute little sandwiches.

ingredients:

2 cups warm water
1/4 cup extra virgin coconut oil (organic and unrefined)
1 tbsp apple cider vinegar

1 tsp sea salt
black pepper
pinch chili powder
1 tsp marjoram

1/4 cup ground chia
1/2 cup flax meal
1/4 cup coarsely ground sunflower seeds
1/4 cup coarsely ground pumpkin seeds
1/4 cup hemp hearts (shelled hemp seeds)
1/4 cup ground sesame seeds
1 cup shredded coconut, ground a little

4 eggs

1/2 tsp baking soda
2 cups almond flour




directions:

1. combine the ingredients in the order listed
2. scoop into 24 prepared muffin cups
3. bake at 345 for 35 minutes
4. let cool partially before removing from cups, then fully cool on a rack
5. store in an airtight container


makes 24 little lunch buns

Socca with Flax and Herbs -- gluten free, vegan, fun-loving, and full of caprice

Well, those of you who know me know I can never leave well enough alone. Those of you who know me know that I monkey around even when I should know better. So, here you have it -- a monkeyed-with-little-dish I like to call socca's cousin. I threw some flax in there. Just for fun, mind you. Haven't you heard, flax is the new black.

ingredients:

2 tbsp coconut oil

1 1/2 cups water hot

3/4 tsp sea salt

1 tsp cumin

1 tsp chili powder
1/4 tsp chipotle powder

1 cup chickpea flour

4 tbsp fresh rosemary and oregano, chopped

2 tbsp apple cider vinegar

1/2 cup ground flax seed -- just for fun

directions:

1. combine -- use a whisk if needed to de-lump -- and let sit

2. heat the oven to 345 with the skillet in it so it becomes a little warm

3. oil a skillet and pour it on

4. bake at 345 for 1 hour or so, until crispy and chewy

While you are waiting for it to finish cooking, think of the ones you love and the ones you miss.

Savoury Corn Muffins -- gluten free etc etc etc

I have a fondness for the savoury side of life. A lapse in concentration made these little muffins quite heavy on the chipotle. I am fond of chipotle, so that suited me just fine. Hey, I bet they would have been good with some mesquite ... I think next time I make them I will add 2 more eggs, to make them lighter and fluffier. However, I like them very much. They were a perfect addition to our breakfast feast.

ingredients:

1/4 cup extra virgin coconut oil

1 1/2 cup water

2 tbsp apple cider vinegar

1 tsp sea salt

2 tbsp nutritional yeast

1 tsp chili powder

1/2 tsp chipotle

1 tsp cumin

1 tbsp marjoram

1 tsp granulated garlic

1 tbsp dried oregano

1/4 cup chia seeds

1/4 cup flax meal

1/2 cup organic cornmeal

2 organic eggs

1 cup almond meal

1/2 tsp baking soda

3/4 cup corn kernels (go organic)

directions:

preheat the oven to 345

1. combine the coconut oil, spices, vinegar, flax meal, chia seeds, corn meal, and boiling water

2. let it sit for 10 minutes

3. add the organic eggs, the baking soda, and the almond meal

4. add the corn kernels

5. scoop the batter into prepared muffin cups

6. bake for 30 minutes at 345

7. while you are waiting for them to be done, have a dance party with your three year old. You will be better for it.

Store in an airtight container when fully cool.

simple cookies -- but gluten free, grain free, dairy free, sugar free, you know the drill

These are simple cookies. The kind you eat with tea. My son ate 8 of them. Oops.

ingredients:

1/2 cup coconut oil (organic smooth)

3/4 cup coconut sugar

1/2 cup water

2 eggs

1 tsp apple cider vinegar

2 tsp ground vanilla

2 tsp ceylon cinnamon

1  tsp sea salt

1/4 cup ground chia

4 cups almond flour

1/2 tsp baking soda

xylitol for sprinkling on top

directions:

preheat the oven to 345

1. combine the warm water, coconut sugar, and coconut oil

2. mix in the eggs and apple cider vinegar

3. add the vanilla, cinnamon, and sea salt

4. mix in the chia

5. add the baking soda and almond flour, and mix well

6a. scoop by spoonful onto a lined baking sheet, and flatten with a wet fork

6b. sprinkle the tops with a little xylitol if desired then whisper kind words to your three year old

7. bake at 345 for 20 to 25 minutes

8. store in an airtight container when fully cool

makes 2 trays of cookies

As far as I'm concerned, these cannot hold a candle to the peanut butter cookies. But, in my mind, nothing much does. :) My husband thinks they are great with a cup of tea, and is delighted by the fact they are still soft after a week.

Chocolate Chip Baby Cakes for Papa Ed (Don't tell him they are gluten-free, sugar-free, and good for you ...)

Papa Ed doesn't like my brownies. Papa Ed likes the way chocolate cake from a bakery tastes, with thick fudge icing. I wanted to make some cakes to take with us to Oakville to share with Papa Ed, so I'm hoping these ones will not earn the thumbs down. We shall see. Will the copious quantity of callebaut save us? (Seriously, I think we went with the maximum chocolate-to-batter-ratio permissible by law.) Will this variation on our popular gluten free chocoloate chip baby cake recipe fit the bill? Will the soupçon of raw cacao and carob in the batter give depth of flavour without compromising the sweetness? Stay tuned to find out ...

Or try them yourselves?


ingredients:

2 tbsp extra virgin coconut oil
3/4 cups warm water
2 eggs
1/2 tbsp apple cider vinegar
2 tbsp agave
3 tbps coconut sugar

1/2 tsp sea salt
1 tsp ceylon cinnamon
1 1/2 tsp ground vanilla bean

2 tbsp ground chia seed
1 tbsp carob powder
1 tbsp raw cacao powder
1 cup almond meal
1/4 tsp baking soda

2 tbsp coconut flour

1/4 cup to 1/2 cup bittersweet callebaut chocolate morsels (or other good quality chocolate chips)

directions:

preheat the oven to 345

1. combine the warm water and coconut oil to melt the oil
2. make sure it's not too hot and add the eggs
3. add the coconut sugar, agave, apple cider vinegar, sea salt, cinnamon, vanilla, ground chia seed, raw cacao powder, and carob powder
4. mix well (I used an immersion blender)
5. add the almond flour and baking soda and mix
6. mix in the coconut flour
7. when thoroughly mixed, add the callebaut and stir
8. scoop into 12 prepared muffin cups and bake at 345 for 37-40 minutes
9. store in an airtight container when thoroughly cool

After the fact update: Papa Ed ate two of them and then declared that they were terrible so no one else would eat any. ;)

Saturday Morning with Friends Apple Muffins -- Gluten-free, dairy-free, sugar-free

This hearty little muffin is neither graceful nor delicate. However, it is studded with apple and raisins, has lots of blood sugar stabilizing chia, and is a perfect rainy Saturday morning tea muffin. The cunning combination of flavours creates a satisfying and delicious treat.

A friend of mine yesterday was telling me about her daughter who has type 1 diabetes. I find it rather maddening that type 1 diabetes and type 2 diabetes are both called diabetes, because they are not the same thing.

She was telling me that in type 1 diabetes, the body attacks and destroys its own islet (insulin producing) cells in the pancreas. Type 1 diabetics need to take insulin, but they also need to eat in a way that keeps their blood sugar levels as stable as possible, to prevent damage to the body caused by too high or too low blood sugar levels.

I am not diabetic, I can't relate to the challenges that type 1 diabetes must pose. But, I am sensitive to the effects of sugar and carbs on my body. If I eat a piece of bread, even if it is whole grain, without protein of some kind, I can feel my heart racing, and I can get a headache, much the same way as I would if I eat sugar (for example in the form of chocolate) on an empty stomach. I like to try to combine any sweets with protein and fat, with seeds and nuts etc. This way, there are no blood sugar spikes, no racing heart, no nausea and headache.

These muffins are nicely sweet, with their scant coconut sugar, their raisins and apples, but the effects of these sweets are carefully mitigated by the pecan, almond, coconut, and flax, and wonderfully stabilized by the cinnamon and (especially) the chia. But it is still a yummy baked good. Because sometimes you need a yummy baked good with your tea.

ingredients:

3 tbsp extra virgin coconut oil
1 1/2 cup water
6 tbsp coconut sugar
3 eggs
1 1/2 tbsp apple cider vinegar

1 1/2 tbsp cinnamon
1 1/2 tsp vanilla
3/4 tsp sea salt
1 1/2 tsp ceylon cinnamon
black pepper

3 tbsp chia seeds
6 tbsp flax meal
1 1/2 cup pecan meal
3/4 cup almond meal

1/2 tsp baking soda
3 tbsp coconut flour

2 cup diced apple
1/2 cup raisins

24 very very thin apple slices
coconut sugar


directions:

preheat the oven to 345

1. combine the coconut oil and warm water to melt it
2. add in the coconut sugar and apple cider vinegar
3. beat in the eggs when the mixture is cool enough
4. add the spices
5. add the flax meal and chia seeds
6. add the pecan meal and almond meal
7. add the baking soda
8. add the coconut flour
9. stir in the diced apple
10. add the raisins
11. scoop the mixture into 24 prepared muffin cups
12. top each muffin cup with a very thin apple slice and a sprinkle of coconut sugar
13. bake at 345 for 35 minutes in the upper half of the oven

Make sure you make enough, because when you put these out, your friends will sneakily eat them all by distracting you. "Look over there! Really. There really is an elephant outside your window. No, seriously. I'm not just trying to distract you! Hurry!" When you look, they will invariably pop the last muffin in their mouth, and then you will glance back after not seeing an elephant, and realize, once again, you've been had for a sucker.

Cornmeal Muffins -- Savoury or sweet, gluten free and dairy free.

Despite rarely using corn, I was still in the mood after our delectable chili con broccoli on polenta this week. So, I decided to make cornmeal muffins. I wanted to make them gluten free, and although they have 2 xl organic eggs, they are dairy free. These muffins are super versatile. I made this batch with some cinnamon and vanilla, and a little coconut sugar. But they could easily be make with some salt and pepper, a generous dose of chili powder, and a couple of handfuls of corn kernels thrown into the batter. Super yummy to go with soup, me thinks. I think these muffins would take blueberries beautifully, but I didn't add anything this time, because I wanted to make sure the texture of the pastry would be suitable.

So, plain with just a hint of cinnamon and vanilla, they are simple and homey tasting, perfect with a cup of tea, and could take a little butter or honey beautifully.

Unlike some cornmeal muffins, the coconut flour keeps these ones nice and moist, and the texture is light and delicate, with that lovely cornmeal crunchiness.

ingredients:

1/4 cup extra virgin coconut oil

2 cups water

2 xl organic eggs

1/4 cup coconut sugar

1 tbsp apple cider vinegar

1/2 tsp sea salt

2 tsp ground vanilla

2 tsp ceylon cinnamon

1/4 cup flax meal

1 cup almond meal

1 cup organic cornmeal

4 tbsp coconut flour

1/2 tsp baking soda

optional, to be added at the end:

1/2 cup blueberries (frozen are fine --  add them at the end when they are still frozen fully)

and add 5 minutes to the baking time

or 

1/2 cup corn kernels -- these you can defrost before using

(eliminate the vanilla and cinnamon, increase the sea salt to 1 tsp, add some black pepper, and 1/2 - 1 tsp chili powder)

directions:

preheat the oven to 345

1. pour warm water over the coconut oil to melt it

2. add the apple cider vinegar, and eggs (makes sure the water is not too warm)

3. add the coconut sugar, if using

4. mix in the spices and sea salt

5. add the flax meal

6. add the almond flour

7. add the corn meal

8. add the baking soda

9. add the coconut flour

10. finally, when the batter is fully mixed, add the blueberries or corn kernels if you are using any

11. scoop into 24 prepared muffin cups, and bake at 345 for 25 to 30 minutes (in the upper half of the oven), until the muffins feel resiliant to the touch

12. remove the muffins from the muffin cups shortly after taking them out of the oven

Polenta My Way (or the highway) -- gluten free, dairy free, vegan and all that jazz

We don't eat a lot of corn or corn products, but every now and then we really enjoy some polenta. I often will add sauteed tomato, garlic, and onion, but this time I wanted a very simple and basic tasting polenta as a side for our rather zesty chili con broccoli. I did use a tiny bit of sauteed onion, and some herbs, but the taste is simple and homey, instead of a zesty party in your mouth. If you prefer a zesty party, I recommend adding said sauteed tomato and garlic, and perhaps a little chili powder, too. I personally loved it like this, and I think it makes a very nice basis for other dishes. Think slices of polenta topped with chili, slices of polenta topped with chevre, slices of polenta topped with sauteed mushrooms and onions ... 

I have veered from a traditional polenta by adding both flax meal and almond meal, but I believe neither the taste nor the texture are compromised by this compromise ;)

And like with all soy products, I would strongly urge you to choose organic corn and corn products if at all possible. You can find organic corn meal in the organic section at Loblaws, and it is widely available.

ingredients:

1 onion, finely chopped (about 1/4 cup)

2 tbsp coconut oil

2 tbsp apple cider vinegar

6 cups boiling water

2 or 3 tsp sea salt

black pepper

1 tsp herbe de provence

2 cups organic corn meal
1/2 cup flax meal
1 cup almond meal


directions:

preheat oven to 345

1. cook the onions into submission in the coconut oil with the salt
2. add the boiling water, then stir in the flax meal, almond meal, and corn meal
3. add the herbs and pepper
4. stir until thickens
5. scoop into a greased baking dish (square) and bake for 60 minutes on 345.
6. allow to sit for 1 hour before serving in order to remove from the pan without mushing, but can be reheated in slices lightly basted with coconut oil on a baking sheet.

YUM

Shape Cookies -- Really Delicious Rolled Cookies -- gluten free! Vegan! Sugar Free!

This is not my first bake sale. That is to say, this is not my first rodeo. What I mean, is I've made shape cookies before. However, this is really delicious. There is a sweet crunchiness to them, a pleasing intensity, and an overall harmonic synthesis of flavours that elevates the taste beyond the sum of its parts. There is alchemy afoot here.


My son (three!) and I decided to make some shape cookies today, and these are what we came up with. Chock full of goodies such as chia, flax, almond, and pecan, these cookies offer a sweet treat that won't monkey with your blood sugar, and will fuel your body. The sweetener is coconut sugar, which you may recall is very low on the glycemic index. Unlike some sweeteners, it doesn't give me headaches or a racing heart, so I love it. Plus it has a rich dark taste that works beautifully with the carob powder in these cookies. I chose carob for a few reasons. I wasn't trying to get an imitation chocolate thang going on. I love using raw cacao when going for chocolate. However, carob is a nutritional wonder of protein, minerals, vitamins etc. Additionally, it is naturally sweet, unlike cacao which requires more sweeteners to balance its dark and dirty flavour (yum). Carob goes beautifully with the spices, pecan meal, and coconut sugar flavours in this recipe, and I would recommend against substituting cacao for carob without trying the carob first.


ingredients:

1/4 cup extra virgin coconut oil
1/2 cup coconut sugar
1 tbsp raw apple cider vinegar
2 tsp egg replacer + 1/2 cup water, combined

2 tsp ceylon cinnamon
1 tsp ground vanilla bean
1/2 tsp sea salt

1/4 cup ground chia seed
1/2 cup flax meal

1/2 cup carob powder

1/4 tsp baking soda

1/2 cup pecan meal
1/2 cup almond flour

3 tbsp coconut flour


directions:

1. lightly warm the coconut oil to melt, and mix in the coconut sugar and apple cider vinegar
2. make sure oil is not warm, and mix in the egg replacer and water
3. add the cinnamon, vanilla, and sea salt
4. mix in the chia and flax
5. add the carob
6. mix in the baking soda
7. mix in the pecan meal and almond meal
8. finally add the coconut flour, and mix well
9. preheat the oven to 345
10. roll out the dough in 2 or 3 pieces between two sheets of parchment
11. cut using your favourite cookie cutters
12. place on a lined baking sheet, and bake for 17 or 18 minutes at 345

makes about 1 1/2 or 2 trays of cookies, quantity depends on size of cookie cutters

variation: I wanted to have a bit more of a dark and dirty flavour this go around, so in addition to the 1/2 cup of carob powder, I added 2 tbsp of raw cacao. I also added one tsp of regular cinnamon to the 2 tsp of ceylon cinnamon. To make up for the difference of dry ingredients, I reduced the coconut flour from 3 tbsp to 2 tbsp. The verdict? The three year old says: MMMMMMMM!

New Bagels -- vegan this time, and full of seeds

I have a slightly new bagel recipe, and a slightly new bagel procedure. The bagels are soft and chewy on the inside, with a nice texture and a thin, crisp and chewy outside. Do you remember those chocolate chip cookies that came out in the 80s called 'Crispy Chewy'? I'm scared to think of what vast quantities of sugar went into them to achieve that texture. These bagels are nothing like those cookies, however. And I strongly advise against adding chocolate chips. I think the boiling process would be their downfall.


ingredients:

1 1/2 cup warm water
2 tbsp unpasteurized honey
1 tbsp bread yeast

1 tsp egg replacer + 1/4 cup water

1 tbsp sea salt
2 tbsp apple cider vinegar
1/2 cup spelt flakes
1/4 cup flax meal
1/4 cup chia seeds
4 cups whole wheat pastry flour

big pot
water
baking soda (approx 2 tbsp)


directions:

1. mix the honey into the warm water, and stir in the yeast (the water should be about bath temperature). Set aside
2. mix the egg replace with the 1/4 cup water and set aside
3. in your mixing bowl add the sea salt, spelt flakes, flax meal, chia seeds, whole wheat pastry (soft) flour, and apple cider vinegar
4. add the egg replacer mixture, and the proofed yeast/water, and mix it into dough
5. knead the dough for about 15 minutes (thank you Obsidian Betelgeuse)
6. divide the dough into 24 equal balls, and make those balls into bagel shapes
7. rise the bagels uncovered for about 1 hour
8. preheat the oven to 345. Heat a big pot of boiling water, and boil the bagels for 2 minutes per side (you can probably do between 4 and 6 at a time, depending on the size of your pot)
9. drain the boiled bagels on a cooling rack before placing them on a baking sheet (lined with parchment or silicone is best)
10. bake for 25-30 minutes at 345, switching the positions of the trays halfway through


Now an important thing to mention is this:
The top side of the bagels will be dry and firm, while the underside will be soft and malleable after rising. For this reason, I like to pick the bagels up one by one, and put them top side down onto a slotted metal spatula to deposit into the water. This way the bagel won't get squished and compressed before boiling. I also like to make sure the original top side is up when baking the bagels after boiling, and if I put the top side down for the first side of boiling, the top side is naturally up after the 2nd side of boiling.


Also, it is possible to coat the bagel in seeds or sprinkles of some kind after boiling, when the seeds will stick to them because they are wet. You absolutely don't want to add these before boiling. ;)


I hope that made sense.

Seaweed Crackers -- a gluten free, dairy free, savoury treat

I do not have a raging sweet tooth most of the time, and when I want a nibble, I often want something in the savoury end of the spectrum. You may recall my obsession with sea weed. I just got 3 different kinds of seaweed in 'granulated' form, which really just mean little pieces. The smell is so divine that I was moved to immediately make some sea weed crackers. I used 'sea lettuce' this time, but I honestly think it would work well with whatever sea weed you have in granulated form.  My very nearly almost three-years-old son is crazy about them, and ate almost the entire batch just as soon as they were baked. My mother and brother dropped by, and polished off the rest. I like 'em too. My poor husband tried one and made his 'icky' face. Poor husband. I bet you're beginning to sense a theme ...

Hmm. I bet these would be fabulous with a couple of table spoons of roasted sesame seeds thrown in for fun ... Next time!

ingredients:

1/4 cup coconut butter

1 tbsp apple cider vinegar

1 tbsp water

1 organic egg (xl)

1/2 tsp sea salt

1/2 tsp chili powder (optional)

1/4 cup flax meal

1/4 cup granulated sea weed (sea lettuce or another kind such as dulse or kelp -- or a mixture)

1/4 tsp baking soda

1 1/2 cups almond flour

directions:

preheat the oven to 300

1. melt the coconut butter by adding boiling water to it

2. stir in the apple cider vinegar

3. mix in the egg, making sure it's not too hot before hand

4. mix in the sea salt and flax meal

5. add the sea weed

6. add the baking soda

7. stir in the almond flour -- the last 1/2 cup may take a little elbow grease, but you can use your hands if you need to.

8. roll the dough out thin between 2 sheets of parchment paper into a large rectangle (best if you do it in 2 parts) (the bottom layer that you roll on can be a silicone baking mat)

9. transfer the parchment with the dough on it onto a baking sheet

9. score the rectangle into small, cracker-sized squares using a butter knife or other dull instrument

10. bake at 300 for 25 minutes, then turn off the oven and let the crackers stay in for another 30 minutes as the oven cools.  (switch the 2 pans positions halfway through the 25 minutes)

11. when completely cool, put the crackers into an air tight container

YUM

Ginger Bread People

Well, it's definitely approaching the season when well meaning relatives try to push sugar bombs on children in the form of cookies cookies and more cookies. I'm working on a ginger bread people recipe that can hopefully provide a line of defense and a healthy alternative. I've got a bit of experimenting left to do, but should be able to post something tasty and cute later this week. So far I'm very happy with the texture of the cookie -- crisp but not crumbly, crunchy but not tough -- but I still need to re-work the spice/seasoning ratios ... Stay tuned.

And of course, as always, I welcome to your feedback :)

Zesty Crackers

I'm an addict. I've been forced to acknowledge it. But I can't stop nibbling on these crackers ... so good. These are my favourite snack right now. They are high in protein, and chock full of zesty deliciousness. Must. Eat. More.

ingredients:

2 eggs

4 tbsp organic coconut butter (this is made from ground up coconuts and is delicious -- I use Artisana)

2 tbsp apple cider vinegar

2 tbsp water

1/2 cup flax meal

2 tbsp mesquite powder

1 1/2  tsp sea salt

1 tbsp chili powder (not the same as chili pepper. and depending on how spicy yours is, you might want to adjust this. mine is not 'hot' at all, just savoury)

1/4 tsp ground chipotle (optional)

3 cups almond flour (JK Gourmet)

1/2 tsp baking soda

directions:

1. warm the coconut butter lightly to melt it.

2. add the water, vinegar, and beat in the eggs

3. add the flax meal, and mix thoroughly

4. add the seasonings and the mesquite, and mix

5. add the baking soda, and mix thoroughly

6. add the almond flour cup by cup, and mix thoroughly

7. bake the dough now, or wrap securely and save for later

8. divide the dough into four portions

9. roll each portion of dough between pieces of parchment, or on a silicone baking sheet, and covered by a piece of parchment. Don't try to roll directly on the dough on your counter,  because you will get a sticky mess and then you'll curse my name forever and stop reading my blog ...

10. once you have achieved a reasonably thin flat dough, score it into squares with a dull knife directly on the mat or parchment. Be careful not to get the edges thinner than the rest.

11. put the parchment or silicone mat onto a baking sheet, and bake at 300 for 24 minutes in the upper half of the oven. If you are baking 2 trays at once, switch positions half way through. Turn off the oven after 24 minutes, and leave the crackers in for another 30. This will make them nice and crisp, without burning them.

12. Break the crackers apart into squares and store them in an airtight container when thoroughly cool.

13. hide them so no one else knows they are there. Just kidding. Sort of.

update: if these last you a number of days, and have for some reason become ... uncrisp ... 30 minutes in a medium heat oven (around 250 or 275) will render them once again delightfully crisp. 

rainy day variation: 3 tbsp apple cider vinegar instead of 2, 1 tbsp chili powder instead of 1 1/2 tsp, 1/4 cup nutritional yeast -- still zesty and delicious ... but different. I like it!