I have been a collector of recipes for as long as I can remember but I never manage to find enough time to try all the recipes I collect and that was the reason my MMM (Must-Make-Monday) series was born. The idea was to force myself to choose at least one recipe from my Must-Make-List each week. I would post the results here on my blog. Solid idea, or so I thought, but with my recipe collection growing faster than the speed of light, I could use a month of Mondays and still not get to all the recipes in my collections. That’s the other thing, since I started this series, my collection has become plural. It started with the Must-Make-Page on my blog site but now, I also have a Must-Make Board on Pinterest.
I do like my MMM (Must-Make-Monday) series, because it forces me to follow through and make better use of my recipe collections. Once a recipe gets used, I cross it off my Must-Make-List and add it to the Made-This (TAB). You can view archive postings from my MMM (Must-Make-Monday) series, by clicking on my Must-Make-List page and then clicking on the Made-This TAB.
To start things off this week, here are a few recipes, categorized but listed in no particular order, that I’ve come across recently…these are ones I would love to try but haven’t gotten around to yet. They are to become the newest additions on my Must-Make-List.
- Applesauce Almond Cake With Brown Butter Icing by Whole Intentions. I really want to try the Brown Butter Icing recipe.
- Coffee Cake (Grain Free and Refined Sugar-Free) A Guest Post on The Nourishing Gourmet by The Unrefined Kitchen. An 8×8 Coffee Cake with cinnamon and only 1/4 cup of honey…this is one cake I must make.
- Strawberry Cheesecake Bites (Gluten-Free Dairy-Free) A Guest Post on Nourishing Meals by Hallie from Daily Bites. Hallie Klecker is one of the first Gluten Free Bloggers I ever followed. These Cheesecake Bites look too yummy to pass up.
- Ricki’s Happy Hemp Two Bite Brownies A Guest Post on Simply Sugar and Gluten Free by Diet Dessert and Dogs. Another Guest Post, I seem to collect a lot of them. Anyways, I picked up some hemp seeds recently but I’ve yet to try baking with them.
- Spice Biscuits (GF SCD) by Gluten Free SCD and Veggie. A crispy cookie, much like a ginger snap.
- Maple Pecan Bars by Beyond The Peel. Oh, these nutty bars look sooo good!
- Chocolate Rolled Angel Cake by Gluten Free Canteen. I have always loved rolled cakes or jelly-rolls as we used to call them when I was a kid. This recipe is one I want to try ASAP. Maybe tonight, or I can make it as a special treat over the Easter weekend?
- Blueberry Coconut Pecan Breakfast Cookies by kumquat. What can I say, I fell in love with the look of these.
- Gluten Free Oatmeal Muffins by Gluten Free Girl and The Chef. With cooked oatmeal, a new method to try.
- Paleo Pina Colada Muffins by Life as a Plate. I love coconut and I’ve been on a bit of a pineapple kick lately. I want some of these.
- Blackberry Coconut Lime Muffins (Grain Starch Dairy Corn Soy Refined Sugar Free) by Real Sustenance. Berries, coconut and lime, yes please!
- Carrot Raisin Salad by Simply Sugar and Gluten Free. I have a couple of pounds of carrots to use up.
- Crunchy Chili Chickpea Chips by Daily Bites. These cracker type chips look like just the thing for me to take along for a weekend getaway.
- Battered Fried Chickpeas & Chickpea Basil Pesto by Oh She Glows. I love roasted chickpeas, why not try these pan-fried ones?
- Quick and Easy Salsa by Mountain Mama Cooks. It has been years since I made my own fresh salsa.
- Fructose: How Much is Safe? This article by Jill at Real Food Forager was a bit of an eye opener for me. It surprised me to see an apple a day equals a whopping 9.5 grams of fructose, about one fifth of the recommended daily maximum. Add the banana and handful of berries I like in my smoothies and I shutter over how much sugar I consume before the day is even half over. Thank goodness, I’ve kicked my Soft Drink (Soda Pop) addiction!
- Conquering The Sugar Craving Beast. This post, also by Jill at Real Food Forager has some great advice. As you can tell by the number of sweet vs savoury recipes I have on my Must-Make-List, I most certainly have a Sugar Craving Beast to conquer!
- Weekly Gluten-Free Roundup by Maura at Celiac Kitchen Witch. Are you interested in more Gluten Free Recipes and Reviews? If so, you should subscribe to the always comprehensive list that Maura compiles each week.
Now, to give you an idea about what’s been cooking in the Fox Kitchen lately…
I made these Pink Crispy Rice Treats for Easter, by adding a 1/4 cup of concentrated raspberry purée (seedless) and a few extra marshmallows to the mixture from my own Best Crispy Rice Treats recipe (hey, I can add my own recipes to my Must-Make-List can’t I?) but I think I was too stingy with the topping of melted white chocolate. I only used about 1/4 cup, when I should have used at least 1/2 cup.
While I was compiling a list of treats and snack foods to serve over the Easter Weekend, I came across two grain-free recipes that looked and sounded really good.
The first was for these Vegan Grain-Free Hazelnut Cilantro Crackers by Ricki at Diet Dessert and Dogs. They’re made with fresh Cilantro. I had never considered using fresh herbs in my crackers before. Thanks for the idea Ricki!
Now what was I going to do? I liked both recipes. Make them both? Toss a coin? Or take what I liked most from each recipe and come up with my own modified version?
I chose the latter. The combination I came up with, is still grain-free but is not vegan or dairy-free, unless you sub a dairy-free alternative for the cheese.
Have you ever made your own crackers? If not, you really should! At least once, just to try them. Crackers were one of the first things I learned to bake gluten free. You don’t need to invest in a whole whack of specialty ingredients, they come together really quick and only take about 10 minutes to bake. Once cooled, you take that first bite and you fall in love!!
There is absolutely no comparison between the taste, mouth feel, goodness (no added chemicals) and freshness of homemade crackers with commercially prepared boxed varieties. In fact, I have at least three boxes of gluten free crackers that have sat in my cupboard for about a year.
On second thought…maybe you should not try homemade crackers because it may spoil you. There might be no going back to the old convenience of using store-bought.
Recipe: Rosemary Almond Crackers
Summary: Want to spoil yourself a little? Have some guests you want to impress? There’s no comparison between homemade crackers and commercially prepared boxed crackers! Once you and your guests have tried these, you might find there’s no going back to the old boxed variety.
Gluten Free | Sugar Free | Grain Free | Vegetarian
- 1 Cup raw almonds, finely ground, or you can use almond meal
- 1/4 Cup psyllium husks
- 1/4 tsp sea salt
- 1/4 tsp baking soda
- 1/4 tsp cayenne pepper (optional but it adds a nice kick)
- 1 Cup Asiago cheese, grated (use Dairy-Free for Vegan)
- 1-2 cloves garlic, minced (to taste, I used 2 cloves and loved the pronounced garlic flavour)
- 2 Tbsp fresh rosemary, finely chopped (again, to taste, you could easily cut this back a bit)
- 2 Tbsp coconut oil, melted
- 2-3 Tbsp of water (just enough to have the dough stick together enough to roll it into a ball)
- Preheat oven to 350°F. Cut a piece of parchment paper large enough to line a cookie sheet.
- In a food processor, process almonds, psyllium, salt, soda and cayenne until well blended and finely ground. Be careful not to process too long, or the oils in the almonds could turn your mixture into a butter.
- Add cheese, garlic, rosemary and coconut oil. Pulse several times until well incorporated.
- Add water one tablespoon at a time, pulsing between additions, just until the mixture starts to clump together.
- Lay out the piece of parchment paper on your counter, or on a large cutting board. Plop a mound of dough on top and use your hands to press down into a relatively square shape.
- Cover with a large piece of waxed paper, plastic wrap or another piece of parchment paper. Use a rolling-pin to roll out to about 1/8 of an inch thickness.
- Remove the top piece of paper and use a knife or a pizza cutter to cut dough into desired size and shape. I cut mine into 2×2 inch squares but if I were serving them at a party, I would make them smaller. Don’t worry too much about separating the individual crackers, as long as they are scored, you can separate them after they’ve baked.
- You should be able to slide the entire piece of parchment paper on to a cookie sheet. If not, try using a thin pancake flipper to gently transfer the crackers to a cookie sheet.
- Bake for about 10 – 12 minutes, or until lightly browned. Allow to cool on the cookie sheet.
- Best if used within a few days. These crackers do tend to become softer and crumblier as time goes by. Store at room temperature in a container with a loosely fitted lid. I suspect they would lose their crispness if stored in an airtight container.
- There is enough substance in these crackers to make a satisfying lunch. I’ve had them topped with cheese and served with apples slices or whatever other fruit I happen to have on hand.
- These crackers would be terrific served with humus, guacamole or most any kind of dip or spread.
- I used fresh rosemary but you can sub in a different kind of herb, if you prefer.
Recipe by Laureen.
Preparation time: 5 minute(s)
Cooking time: 10 minute(s)
Diet type: Vegetarian
Diet tags: Gluten Free | Sugar Free | Grain Free
Number of servings (yield): 24
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