Socca crackers -- a savoury, zesty, gluten free, crackery treat

For anyone who has had to listen to me ramble on about socca, you know how much I love the stuff. I love it so much I had to go and modify it into a sort of cracker that I can store in airtight containers and enjoy over the course of a couple of weeks instead of just for dinner.

My rosemary plants were glorious this summer, so large handfuls of the herb made it into this recipe. Liberal amounts of cumin and chili powder, apple cider vinegar, and most recently, turmeric, kick this crunchy affair up a notch. Don't get me wrong -- these are definitely not for the faint of heart. If you like bland and boring, please walk away now. These are not for you. 

However, if like me, you like a party in your mouth, you like ruby dancing shoes, and you like my zesty almond crackers, there is a good chance you'll groove on these the way I do, too.

ingredients:

1/2 cup water

2 tbsp coconut oil, melted

1 cup chickpea flour

1/2 tsp sea salt

1/2 tsp cumin

1/2 tsp turmeric

1/2 tsp chili powder

LOTS of fresh rosemary, chopped

2 tbsp apple cider vinegar

directions:

preheat the oven to 300

1. combine the oil and water, and stir in the flour, sea salt, and spices. A whisk can help get rid of any lumps

2. add the vinegar and rosemary, and mix well

3. pour the mixture onto a parchment or silicone lined baking sheet, and spread evenly into a large rectangle (or bake in small circles like from the top photos)

4. bake at 300 for 30 minutes, then turn the oven down to dry it out for at least 30 more, or until it is very crisp.

5. break into pieces when cool, and store in an airtight container.

Share with Kristanne.

Chocolate Chip Cookies -- a gluten-free, sugar-free, dairy-free, vegan twist on a traditional favourite

Continuing in my vein of gluten-free treats, I decided to make chocolate chip cookies this morning after Elaine requested a gluten-free, sugar-free chocolate chip recipe. Of course, the chips are not sugar free, but let's not quibble over good quality chocolate, folks. We used the evil Callebaut morsels, however you can use whatever chocolate chips please you most.

The ground chia seed will help moderate the effects of the sugar anyway, as will the mix of almond flour and coconut flour. The rest of the sweetener is coconut nectar, and coconut sugar, which fortunately tend not to affect blood sugar, even in those who are sensitive.

Importantly, they taste good!

So, Elaine, this one's for you.


ingredients:

1/4 cup extra virgin coconut oil
1/4 cup coconut nectar
1/4 cup hot water

1 tsp egg replacer + 2 tbsp water, combined (or 1 organic egg, preferably extra large)

1 1/2 tsp ground vanilla bean (or 1 tbsp vanilla extract)
2 tsp cinnamon (I like ceylon cinnamon)
1/4 tsp sea salt
1/4 cup finely ground chia seeds

1 cup almond flour
1/4 tsp baking soda
1/4 cup coconut flour


1/4 cup chocolate morsels, chips, or what have you

a plate of coconut sugar for rolling the balls in


directions:

preheat the oven to 345

1. combine the coconut oil, coconut nectar, and hot water
2. mix in the egg replacer/water mixture or egg
3. add in the vanilla, cinnamon, sea salt, and finely ground chia seed
4. add the baking soda and almond flour
5. stir in the coconut flour last before the chocolate, and combine very well to make a dough
6. mix in the chocolate chips
7. roll the dough into balls, roll the balls in a dish of coconut sugar, and flatten the balls onto a lined baking sheet
8. bake the cookies at 345 for 20 minutes
9. store them in an airtight container when fully cool (and hide them from the cookie monster -- I shall name no names)

Ginger Baby Cakes -- An old favourite updated

A number of years ago I came up with a ginger cake recipe. It was one of my first wholly invented recipes, and was well received by ginger lovers and non-lovers alike. The cake is amazingly moist, and deliciously flavoured.

Although my first recipe was using whole grain flour, it also used cane sugar.

So, I have updated the recipe to use a bit of clear agave and a bit of coconut sugar, and almond flour in addition to a little bit of kamut flour.

I hope you like it as much as we do!

ingredients:

3/4 cup water

2 tbsp clear agave

2 tbsp coconut sugar

6 pitted honey dates (smallish ones)

6 pitted prunes (small ones)

2 tbsp extra virgin coconut oil

2 inches or more of fresh ginger root

1 egg

1 tbsp lemon juice

1/8 tsp sesame oil

1/2 tsp sea salt

1/2 tsp ceylon cinnamon

dash black pepper

1 tsp ground vanilla (or 1/2 tbsp vanilla extract)

1 cup almond flour

1/4 tsp baking soda

1/2 cup kamut flour

coconut sugar and sesame seeds for sprinkling on top

directions:

preheat oven to 345

1. pour warm water over the prunes and dates and allow to soak for about 10 minutes

2. add the ginger, coconut oil, and sesame oil, agave, and coconut sugar, and puree all together until smooth

3. add the lemon juice, and then beat in the egg (after ensuring the mixture is not too hot)

4. mix in the sea salt and vanilla

5. add the almond flour

6. add the baking soda

7. stir in the kamut flour gently

8. scoop the batter into 12 prepared muffin cups

9. sprinkle a little coconut sugar and some sesame seeds on top of each one (optional)

8. bake at 345 for 30 minutes