Nut Crackers (GAPS, SF, GF, Candida)

These little delicious bits have been heavenly to enjoy! We have used them in our salads like croutons, soups as crackers, and just to enjoy as a snack! N can't seem to get enough of them! He just keeps asking for more "cwarcker cwumbs" for his soups! These came to life after reading the GAPS book. She had ideas for crackers, but I took her starting spot and ran with it...

These tasty little bits are quite versatile, even in the ingredient list, so they are flexible with adjustments based on what is "crispy" in your pantry. We have been enjoying them with walnuts...since walnuts seem to be considerably less expensive per pound! They work really well with Almonds and pecans too. I haven't given hazelnuts a go yet, but I would think they would work out.

The biggest adjustment in this recipe is the fat content depending upon the type of nut used. Pecans and walnuts are more oily than almonds, so you will need to adjust the fat to fit the nut! When I do the walnut/almond combination I only need to use 1 Tbsp.

Here goes!

2 1/2 cups "crispy" nut of choice or a combination (I like 1/2 walnuts, 1/2 almonds)
2 tsp-2tbsp butter (coconut oil, ghee, lard, goosefat etc.)
1 large pasture egg
1 medium sized clove garlic
1 1/2 tsp real salt

In a food processor combine the nuts dry measured whole. Process until the nuts are in tiny crumbles or meal like with just a minimal amount of pasting at the bottom. Add the egg, garlic clove (whole) and the salt, and process a minute, than add the fat. The mixture should be sticky, but not excessively oily. The mixture should form a ball in the processor.

When the ball has formed, remove from processor and press out into a flat sheet on a sil-pat or rolling surface. Since there is no flour, you do need a slightly oily "dough." I really like the sil-pat for the pressing, personally, but feel free to use whatever you normally roll out on. Press the nut mixture until very thin (cracker thickness) but still sticking together. If you press too thin, the mixture will just crack and form wholes...you will know when this has happened...then just press it back together. I have sprinkled fresh "crispy" sesame seeds on top or poppies... Get creative!

Cut the crackers into small squares and transfer to a baking sheet or sil-pat. Pre-heat oven to 350 degrees and place the crackers in the oven for 10-15 minutes. Oil will leach from the crackers as they are cooking, but it will be reabsorbed during the cooling process. If you think there is excessive oil feel free to remove it with a paper towel when done!

There you go! A delicious addition to your diet that is packed with protein and good fats! I am going to work on a "sweet" version too! Let me know your adaptations! :)

Happy munching.

Bread Glorious Bread...

I recently came to the conclusion just a week of 2 ago, that N will quickly be 2 and 1/2 and he has never tasted the goodness of a sandwich! I have tried so hard to find a way to adapt a recipe to a "starchless" "glutenless" bread, but really haven't had much success...until now.

I got a call from J saying we were going to have a family outing...which we all love, but my first thought was "uh oh-what am I going to bring for Noah?" I didn't have any "travel" food ready. I did a quick search online, and quickly found one of my new favorite blogs, cheeseslave (She is on the blog roll list and the picture is hers.) She has an amazing recipe for Almond bread.

I am constantly amazed at how one can use almonds to replace starch. I have had lots of success with Almonds in place of wheat flour...pancakes is one.

We gave it a go, and I love it, J loves it, and most importantly N loves it! And I am happy to say the little man got his first taste of a sandwich, a grilled cheese one at that! I feel as though I have had a great kitchen success this week!

I know you are all probably dying for the recipe so....

2 1/2 cup whole crispy almonds (or crispy pecans) (recipe in Nourishing traditions CB)
1/4 cup butter (coconut oil, or lard, homemade yogurt or creme fraiche)
3 eggs
1 Tsp salt

Preheat oven to 300 degrees.

Measure nuts whole and place in a food processor or blender (I like the blender better for getting more of a fine meal) When almonds are pretty much pulverized remove from chopper of choice and place in a bowl. Add the eggs, and fat of choice and mix until well blended. Put "dough" (it will look much more like "sweet bread" recipes in consistency) in a small bread pan and bake for 40-60 minutes until a tooth pick comes out clean.

You can also buy almond meal at the store. You still use 2 1/2 cups, and soak this overnight in yogurt/buttermilk/kefir covered to remove the phytic acid and than proceed with recipe as noted above.
Let it rest for at least 10 minutes before using a butter knife to remove it from the pan.

We have used this for traditional sandwiches and also some french toast today. I wish I had taken pictures.

This recipe excits me for so many reasons, it is GAPS friendly, and yeast friendly, starchless, and full of protein. All and all, I am yet to find downers. :)

I will warn it sticks together really well, but the texture is not exactly like bread...it is a little more dense...kind of like a sweet bread. :) Enjoy!

Side note: just did this with pecans and added cinnamon, it is denser, but good. If you are looking for sandwich bread...definitely go with the almond!

Healthy Crunchy Nuts! Of all kinds! :)

Why healthy? In order to obtain all the nutrients from Almonds...or any nut for that matter, it is important to eat them in a raw, soaked state! Don't get me wrong, I was the girl who loved roasted nuts, but the truth is, they really aren't all that nutritious for us. We can't absorb a huge variety of the nurtients this way, and many are killed in the Roasting process.

So, start with your "raw" or as close to raw as possible nut (buy organic nuts! Conventional Nuts are pasteurized with gas organic are pasteurized with stem at least!), first soak them to deactivate numerous anti-nutrients present in nuts. This allows them to be more bio-available, and reduces intestinal irritation from eating nuts! So, "soaking" them is quite easy. Depending on the variety of nut, some might prefer them with their shells off! I definitely feel this way about almond and peanuts! If you want more precise information about soaking nuts, please visit or buy the "Nourishing Traditions" cookbook by Sally Fallon.
Basic recipe:

4 cups nuts of any variety
1 Tbsp Salt

Soak the nuts in the water for at least 7 hours. Then, if you are going too, remove the shells from the nuts. Place the nuts on a baking sheet and place in a 100 degree oven until completely dried out, about 12-15 hours. You can also use a dehydrator. There you have it, a crunchy nut, that is totally nutrient available. I use Crunchy almonds to make pancakes frequently for N! He loves them!

Delicious Yummy Pancakes (Gluten Free!)

So, I promise these pancakes will be like nothing you have ever seen before, but they really are good, you just need to give them a try! N absolutely loves them, and actually refers to them as his "special treat!" They contain no starch at all! Unless you use a conventional baking powder, and then they contain the starch from the baking powder (or gluten)
2 cups whole, soaked, shelled (optional), dried almonds
1 teaspoon baking powder (I use homemade)
1/2 tsp salt
1 cup cream or coconut cream (or you can buy coconut the red label full fat "thai kitchen"
coconut milk and just use the "cream" that has congealed at the top of the can and then use
the "skim" liquid in another recipe...)
1 tablespoon honey (I use really raw, but I have also done it with succanant and it works well
they just aren't as sweet.)
2 eggs
1 tbsp vanilla extract
pinch of cinnamon
Any fruit you may like for mixing into the batter (blueberries or strawberries perhaps?! )

Take your almonds and place them in a food processor, and process until completely ground, and almost turning into a "paste." Add to the sticky crumbles, 2 eggs, vanilla, cinnamon, coconut cream/or cream, salt, and baking powder. Turn processor back on and process until well blended. If mixtures seems too thick, add a little coconut "skim" milk to to, or water if you were using cream. Heat a cast iron griddle until hot, and drop by the spoonful onto the griddle. Be patient, these take a little longer to cook than other pancakes.

Obviously, if you are using fruit, I wouldn't process that into the batter! :)

If on the Candida diet omit the honey!