Sunday, January 26, 2014
The crackers are called, Le Pain de fleur Buckwheat Gluten-Free Crispbread. They have them in quinoa,buckwheat and chestnut based crackers. Abby has tried a few nibbles of the buckwheat crackers and I know some who are corn sensitive that do well with them. I would call them "corn-lite"(the salt and sugars are always a risk of corn contamination) so they may be an option for some. I love them. Delicious,light and crisp. My only complaints would be they could use a bit more salt and the price is a bit steep. But, packaged food is such a treat for us to find even close to safe enough that a box of these in the pantry seems like a very naughty and luxurious item. Worth the money. I buy ours from Amazon.
1 fennel bulb(chopped equal to the onion slices)
2 shallots finely sliced(you can do all shallots,instead of using onion, but I only had a couple in the fridge)
2 cloves fresh garlic finely minced.
1 tablespoon grape seed oil or coconut oil
1 teaspoon fennel
1 teaspoon ground cumin
1/2 teaspoon allspice(or cinnamon, Abby cannot have cinnamon so we use allspice)
1/2 cup Braggs apple cider vinegar
1/2 cup brown sugar(or palm, or coconut- guessing honey would work fine as well)
Put sliced fennel bulb in a pan with water and boil until tender.
While the fennel is boiling, add sliced onions,shallots and garlic to another pan with the oil and cook until soft.
Drain cooked fennel bulb and add to the softened onion,shallot and garlic. Also add spices,braggs and sugar. Cook about 30 minutes on low until it thickens and starts to combine and seem more "jam" like. Remove from heat now salt to taste and then place in jar to keep in the fridge. I find this tastes it's best after about 3 days resting. If serving with crackers allow to warm to room temperature before serving.
serve with your favorite crackers, tortilla or use for a great pop of flavor in beans,rice(especially handy when cooking Indian inspired dishes)