WARNING: the foods we cook for Abby are safe for her, but not necessarily for everyone. Please confirm any ingredients are safe for you before using in your diet. Food Allergies can kill and the best policy is complete avoidance. Read this post for more info.

Wednesday, March 22, 2017

Graham Crackers-


Abby for awhile wasn't tolerating the brown rice protein powder we love. As far as I know there isn't an absolutely and completely corn-free protein powder, but during good periods for her she has tolerated 1 or 2 brands.She tried again recently and did well so it was time to make a big batch of graham crackers. They are delicious without, but something about the brown rice powder makes them taste more like a "graham" cracker. The addition of buckwheat really worked well.

Hardly a "healthy" treat, but definitely "healthier." I do add teff flour to our gluten free flour blend, plus the protein powder, plus the buckwheat, a justified sweet treat.




1 3/4 cup homemade gluten free flour
1/2 cup buckwheat flour(we grind our own from toasted groats)
1/2 cup homemade brown sugar(Plantation Blackstrap molasses mixed in C&H organic cane sugar)
3/4 teaspoon guar gum(we use NOW brand)
1 teaspoon homemade baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt(safe for you, we use pink himalayan)
1/2 cup Tropical Traditions coconut oil
3 tablespoons water
3 tablespoons honey(know your bee keeper, some honey can be cut with corn or the bee's fed corn syrup to help them winter)
1 teaspoon homemade vanilla extract. (potato vodka plus lots of beans tightly sealed in a jar for at least 6 months)

Preheat oven to 325.

1)Mix first 9, dry ingredients.
2)Cut in the coconut oil to dry ingredients.
3)Add remaining wet ingredients. Mix well.(you may need more water to get a firm dough)
4)Roll dough out between 2 sheets of parchment paper to even thickness using a rolling pin.
I use a pizza cutter to cut squares.
5)Using a fork, prick the dough in an even pattern.
6)Place sheet of parchment paper with cut and pierced dough right onto your cookie sheet.
7)Bake 15 minutes. Remove from oven and immediately score the crackers into squares if needed, while still hot and soft.

8)If your crackers are still too soft you can either flip them and place back in the oven for another 5-10(watch carefully)or slide them into your dehydrator(my favored option). If you don't have a dehydrator you can turn your oven as low as possible and keep an eye on them to allow them to dry out more. I like to make a triple batch and dehydrate them very dry and vacuum seal snack packs. Keeps on the shelf for months.


NOTE: We like to add brown rice protein. As far as I know, the majority if not all protein powders should be assumed as corn contaminated to some degree. Once in a blue moon Abby tolerates it just fine(different levels of sensitivity to corn). I add 1/4 cup of the brown rice protein powder and reduce the gluten free flour to 1 1/2 cup. The brown rice protein powder just gives it that true graham cracker flavor.

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