Saturday, May 22, 2010

Sesame Crackers

Hi friends! I just bought the Gluten-Free Almond Flour Cookbook by Elana Amsterdam and I highly recommend it. Her website also has many recipes on it including this one. Eat these hearty crackers with guacamole or hummus, cream cheese and salsa, etc. The nutrition of almond flour (made entirely of ground almonds) is superior to wheat and rice flours in potassium, magnesium, niacin, alpha-tocopherol, calcium, and iron. It also has twice as much protein and a glycemic index of less than 1 (as compared to the glycemic index of white wheat flour being 71 and rice flour being 98). In my opinion, there's nothing wrong with whole wheat flour and rice flour as long as we're getting a good balance of healthy protein and fat along with it. The problem is that the standard American diet (SAD) is heavily weighted on the side of grains and other carbs... and not enough healthy proteins and fats which sometimes creates a heavy strain on the body to regulate blood glucose. Enjoy this simple recipe. It's fun to make!

Sesame Crackers (from the The Gluten-Free Almond Flour Cookbook)

3 c. blanched almond flour

1.5 tsp. Himalayan or Celtic Sea Salt

1 c. sesame seeds

2 TBSP. grapeseed oil (or other oil)

2 large eggs

Preheat oven to 350. Cut 3 pieces of parchment paper to fit a baking sheet. In a large bowl, combine the almond flour, salt, and sesame seeds. In another bowl, whisk together grapeseed oil and eggs. Combine. Refrigerate overnight for nutritional “soaking” benefits which neutralizes phytic acid. If you don’t have time to soak it, it will still taste great with out overnight refrigeration. Divide room temperature dough into 2 pieces. Place 1 piece of dough between 2 sheets of parchment paper and roll to 1/16 inch thickness. Remove the top piece of parchment and transfer the bottom piece of parchment with the rolled-out dough into a baking sheet. Repeat the process with the remaining dough. Cut the dough into 2-inch squares with a pizza cutter. Bake for 12 – 15 min., until lightly golden. Let the crackers cool on the baking sheets for 30 min., then serve.

No comments: