My biggest complaint about many gluten free baked goods is that the texture is not quite the same as the “gluteny” stuff. Getting the flavor of recipes just right has never been a problem for me but avoiding the grit or mushiness that comes with some gluten free flours is disheartening at times.

Being a fan of the crunchy texture so often missed by those who are gluten free. Lettuce, celery, crackers or chips. I love the snap and crunchiness. When I found this recipe my mind raced to all of the hummus and guacamole I have been missing because of my lack of cracker selection. I was also immediately in love with this recipe because it does not rely on rice flour, potato flour or corn flour. GF people get enough of that right?

So, it may sound nuts, but you can make your own crackers and they taste better than any cracker I have bought in the store. Crucnhy, hearty, floavorfull and good for you.

ingredients:
- 1 cup of golden ground flax
- 1/3 cup parmesan cheese (grated)
- 1 tsp. italian spice blend (optional, if you do not like carraway seeds or basil leave it out)
- 1/2 tsp. garlic powder
- 1/2 tsp. sea salt
- 1/2 cup water
- 1 tbs. extra virgin olive oil

1. preheat the oven to 350 degrees F.
2. Combind all dry ingredietns in a large mixing bowl, mix well.
3. Add olive oil.
4. add 1/4 cup of the water and begin to mix. You want a thick paste like texture.
5. add the other 1/4 cup water. now there should be a thick paste formed, dense enough to pick up with your hands.
6. cut parchment paper to fit a baking sheet and spray with non stick pray or coat with olive oil. Add the flax mixture to the sheet and cover with plastic wrap.
7. with a rolling pin roll out the dough until is it 1/8 in. thick. *make sure it is really even to ensure even baking.
8. just before adding to the oven use a knife to cut your cracker shapes. i usually just do squares, but you can get fancy and make triangles or even circles with a cookie cutter.
8. bake for 16-20 minutes or until golden brown. remove from baking sheet and cool on a wire rack.
*note: if the crackers in the middle are soft after they are cooled, you can add them to the oven again for 2-5 minutes and they will crisp up.

The dough should be a thick paste, so that you can roll it out.

Cover with plastic wrap to roll out dough evenly.

Do not forget to cut the dough so the crackers come out in even shapes. Or you can leave it as 1 piece and break off pieces then serve as a decoration in a thick soups or over a salad.

The finished crackers on a cooling rack. People will love these!

adapted from: Laura Dolson

Let me know what you think in the comments section (or send me a new hummus recipe, these are perfect dipping crackers!). I hope they are as big a hit at your house as they are at my house.

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May look a little funny in the blender, but this smoothie is delish.

Spinach Acai Smoothie

- 1 packet frozen acai
- 2 scoops of your favorite gluten free vanilla or non flavored protein powder
- 1/4 cup frozen blueberries
- 1/4 cup frozen strawberries
- 1/2 to 1 banana
- 2 tablespoons fish or flax oil
- 1 cup of hemp or almond milk
- 1 cup of spinach

1. layer blender with frozen stuff on the bottom.
2. next put the protein and fish/flax oil
3. add the milk and the spinach and blend away.

This makes a thick and frozen smoothie. I will admit it does not feel like you are eating something good for you. I always feel like I am eating dessert for breakfast or dinner (I eat these for dinner too when I am in a hurry.)

Try it out! The spinach packs a lot of vitamins and you cannot even taste it. And as always, let me know what you think in the comments section.

Cheers,

Chelsea