Rosemary Grissini Crackers & Farmin' Friday

Ah, the everlasting quest to use up that almond pulp! I'm always throwing together an experiment that may or may not be awesome. This recipe is one I make every other month or so. I always seem to forget exactly how I did it the time before.

Gluten and wheat free, this cracker is basically- almond pulp. It is amazing! Doesn't taste like almonds, insanely crunchy, and they last forever. Anytime I bring these to a potluck, no one can believe I made them, and then, no one can believe they are raw and healthy. hahaha! I love tricking SAD (Standard American Diet) people! Showing people that eating healthy can be deliciousness, easy and not break the bank gives me great satisfaction.  I'm actually coaching my cousin right now through a detox and cleanse. She is kicking her own butt with exercise and completely re-designing her diet. I'm thrilled to be helping her along.

I used to love rosemary grissini. Crispy, salty, crunchy, with that touch of oil and rosemary.. ah! Total Italian heaven! Oh wait, that is Caprese...  This cracker reminds me so much of those, I had to give it props. I think you could roll these out into grissini shapes and dehydrate forever and get a similar result. I've been meaning to try that.

Okay, crackers! haha.. I mean, here are the crackers:

Rosemary Grissini Crackers
1 C Almond Pulp (I don't usually add sweetener or vanilla to my milk.. make sure you don't for this)
2 Tbs Flax Meal
1 Tbs Olive Oil
1 Tbs Rosemary (crushed in hand.. coarse)
1 tsp Thyme (ground/powdered)
1/2 tsp salt
*extra oil and salt for the tops

Mix very, very well in a bowl (I'm trying to go a whole week without my food processor!-um still using the blender though).
Spread thickly, evenly onto dehydrator sheets. Score now (or forever hold your peace!).
It's better to dehydrate for 1 hour or so before scoring.. but sometimes I forget and then I have to break pieces off.
Dehydrate at 104F.
After 2 hours or so, you can carefully move the crackers to a screen for faster drying.. but it isn't neccessary.
Continue drying overnight or until as crispy as you like!
In the morning, I'll brush them with oil, sprinkle with salt and let dry another 30 minutes or so.

Probably a bake-able recipe. I'd say start with 300F for 10 minutes.. watch closely for browning edges.

One other way I love to make crackers is with seeds! You can really use just about anything. Sometimes I add in lots of different seeds and spices to make an extra flavorful cracker. You could also go sweet with cinnamon and honey or cocoa/carob for a graham cracker.. just score large.

Here is an easy variation:

Honey Sesame Crunch
Same recipe as above- omit: herbs
Add 1/2 C Sesame (I like it chock full)
1/4 C honey
1/4 tsp garlic powder (optional-I've tried it both ways)

Follow the same instructions! Enjoy!

Farmin' Friday!
It was one busy week on the farm! A lot of mending, planting, picking, weeding, etc. There may have been a few hammock naps in there too. I've barely used the internet. Just the way I like it.

Well, the garden is near full bloom! It's much better than last year. We are definitely getting the hang o Alaska gardening. Down south we felt like pros! There is always more to learn about gardening. Always buying more books, trying to techniques. It's a lifelong adventure. Right now we are picking many various greens, lettuces, chards, cucumbers, broccoli rabe, young beets and turnips. That is all that is ready as the gardening season here is late and slow. One thing I'm particularly excited about is my purple Kohlrabi and my red onions, brandywine tomatoes.. and my dragon carrots. I'm excited about all of it.. but I especially love the funky colored stuff. Interesting fact; moose are color blind.. for example, they will eat red cabbage and walk right over green cabbage! haha

Speaking of moose! I was weeding, so I'm on the ground, low, quiet, and this moose and TWIN calves walk right by me (on the other side of the fence). It was magical. Gosh, what a moment. According to the local biologists, the twin rate is very high this year.

I'll let pictures say the rest!

 

 

 

 

 

 

Dinner, the injured chicken, is doing much better! She is hobble-walking and cackling. She wants to hang with her friends so bad, but because she limps, they picked on her. I chaperoned until it go out of control and brought her back into the garden with me. She is still sleeping inside. Here she is chilling in the raspberries (which, luckily aren't ready or she would annihilate them!).

Cinnamon Toast Crunch & Cinnamon Raisin Bran~ Gluten Free

Cinnamon Toast Crunch

Did you ever eat those sugary Kellogs Cereals? Maybe you still do? I know growing up we were only allowed to eat Rice Krispies, Shredded Wheat, Corn Flakes, Cheerios and Raisin Bran. If we got lucky charms it was a HUGE treat. And I was caught picking out all of the marshmallows a few times! When I look back the more 'wholesome' choices (or lesser of evils) my mom made us eat, I'm grateful.

However, when living a 'clean' life, eating clean foods,  processed cereals with added sugar, chemical 'crispers', anti-caking agents and milled to death grains do not fit in. You don't have to go raw to have healthier options (think oatmeal/homemade granola/bran and quinoa flakes). But I do have a few raw (well, truly raw if you leave out the maple syrup/extract-but who's keeping score? Still leaps and bounds from frosted flakes). recipes to share. You can bake them though! Trust me, you or whoever you share this with will not know it's homemade or raw. It's that good. Gluten free and EASY, easy, easy.

First off, if you've only had buckwheat in pancakes, or have never had it at all, you have got to explore this amazing 'grain!' It's actually a fruit seed.

It's higher in fiber (per gram) than oatmeal, high in manganese, high in plant lignans and super versatile. The amazing list of benefits here. I think it's the next 'superfood.' I find myself using it more than any other sprouted grain in my arsenal. You will too!

I soak my buckwheat overnight. Then rinse well 3-4 times. and rinse often. Buckwheat is slimy when you soak it.. so you want to rinse well so it will dehydrate fully and get ultra crisp. Here is more info on sprouting/using raw buckwheat. You can let it sprouts until the little tails are just peeking out. After they get longer than that, I find the taste notably 'green,' and not as palatable. 

Going truly clean to some people means no sugar entirely. This can make you feel deprived and less likely to WANT to eat clean, possibly relapsing to processed sugars. It takes practice and over time as your body detoxes of sugar, it does become easier, craving less often. Especially when you ween off with natural sugars. At least, in my personal experience. Maple Syrup is a processed sweetener. I use it for flavor and because I read this. If you want to go ultra clean, sub apple juice as a sweetener or date syrup in any of these recipes, or omit sugar entirely.

Cinnamon Toast Crunch
3 C Sprouted Buckwheat
1/2 C Maple Syrup (or whatever you choose)
2 tsp Vanilla (or 1 vanilla bean scraped)
1 1/2 tsp Cinnamon (or to taste.. easy to over do)

Process all ingredients in food processor until pasty. (alternatively, you can just stir it all together.. no need to break up the groats really). It won't take long and will be rather wet.

Spread this mixture out onto dehydrator trays (or baking tray). If you spread it thin, you can break it up into flakes later. I like to check after 1-2 hours (at 112) and break it up/pinch it into little clumps. Then dehydrate at 104F overnight. I've never baked this.. but I don't see why not. Try 350F for 5 minutes and keep checking. Maybe scoring/clumping up as you go.

No, it's not going to taste just like cinnamon toast crunch, which I believe is sweetened, flavored corn, but it is delicious!

Macaroon Crunch

Macaroon Crunch
1 batch Cinnamon Toast Crunch ingredients
Add:
1/2 tsp Vanilla
1/2 C Shredded Coconut
1/4-1/2 C slivered/chopped almonds

Follow the same instructions.



The following recipe is one of the first cereals I attempted to recreate (although never a huge fan of the real thing) when I first started raw foods. I posted it on Vegweb.com. It's pretty dang good! In my original recipe I added wheat germ and ground flax. I no longer do that.

Cacao Puffs

Cocoa Puffs
3 C Sprouted Buckwheat
3 Tbs Sweetener (optional)
1 1/2 Tbs Cacao (plain cocoa works)
Pinch of Salt

Follow the same instructions! Can be made in clumps or 'flakes.' Process until super smooth for flakes.

This next recipe is not your childhood raisin bran, although I do have a recipe for that to post. It is delicious and a bit spicy from all the cinnamon. VERY crunchy! I make mine on thick side. They double as amazing breakfast crackers for nut butter or fresh fruit. You can spread this thin, make granola clumps, or bake it. Try adding chopped apples, raisins, nutmeg, allspice and cutting back on the cinnamon for an apple cake variation.

Adjust the raisins/cinnamon to your preference.

Cinnamon Raisin Bran

Cinnamon Raisin Bran
2 C Almond Pulp (or ground fine dry almonds)
1/2 C Sweetener
1/2-1 tsp Vanilla
1-2 tsp Cinnamon
1/2 C Raisins

Process all ingredients except raisins.  Pulse in raisins so you get largish chunks. Spread thick onto dehydrator sheet.. D at 104F for 1-2 hours. Score with a pizza cutter. Or make clumps. Then D overnight at 115F. Follow the remaining instructions as above.

For a more traditional bran taste, cut back on the cinnamon, add 1/4 C moistened bran and pinch of salt.

Top these cereals, or an invention of your own with fresh fruit, chia seed etc. and your favorite milk!

Enjoy!!!