Grain Free Cheddar Cheese Crackers

November 25, 2014 Kate

Unfortunately, I can not say I have even tried these cheese crackers...but have been told by many that they are awesome!!! I decided to experiment with some left over cheese and make them for my boyfriend recently...they didn't last long! I can't do dairy (I wish so badly I could), but know a lot of my followers can so I wanted to share this with you! If you can't tolerate dairy, you can try these Dairy Free "Cheez-its" Crackers that I made with nutritional yeast for the cheesy flavor. Twice I have been told they are like Better Cheddars and so good!! Feel free to play around with different cheeses, I have used Cheddar and White Cheddar and they both were eaten quickly.

I normally make crackers with almond flour or other nut meals as the main ingredient. Cheese adds more fat and therefore more crunch without browning them a bit. Nut flour crackers are typically better slightly brown. These cheese crackers do not need to get brown to crisp up. If you let them get brown, they will taste a tad bit burnt...some people love that taste!! I'd watch these carefully towards the end of the cook time and possibly take out the edge pieces that will cook faster!

Grain Free Cheddar Cheese Crackers

Ingredients

1 1/2 cups shredded cheddar cheese, not packed*
1 1/4 cup almond flour (Bob's Red Mill or other coarse flour will work just fine)
1 egg
1 tbsp butter, melted
1/2 tsp sea salt plus more to sprinkle over the top of crackers

Instructions

Place all of the ingredients in a food processor and combine until dough forms. Stirring in a bowl should work too, just whisk the egg before you add it in.
Place dough ball onto a piece of parchment with another piece placed over top
Press the dough down a bit with hand. Use a rolling pin to roll it out to about 1/4 inch or less in thickness.
Remove the top piece of parchment and cut the crackers into desired size. A pizza cutter works great for this. Sprinkle with a bit more sea salt
Place the parchment lined crackers on a baking sheet and bake at 350 for 20-25 minutes
Do not let these start to brown unless you like the taste of slightly burnt cheese.

Notes

*I have used cheddar and white cheddar in this recipe, but any cheese should work!!

I have recently switched all of my skincare and makeup to a company that is free of 1,500 chemicals!! I am so particular about what goes into my body, I need to be just as picky as to what goes on my body! Your skin is your largest organ and absorbs chemicals into the bloodstream faster than the gut does! I am vain when it comes to my skin and was so thrilled to find products that are anti-aging and work!!! Check out BeautyCounter for more info!! You will love it!! Give the gift of health this holiday season, gift sets available!

If you are an Amazon shopper, would you be so kind to use my affiliate link to make your purchases. It is at no cost to you, it does provide a tiny kickback to Kate’s Healthy Cupboard. This allows me to continue making and testing recipes for free. Thanks so much!!

Kate's Healthy Cupboard - Gluten Free Recipes

Cranberry Salsa

November 10, 2014 Kate

This is one of my favorite appetizers to serve during the holiday season!!! The original recipe includes a cream cheese and goat cheese spread that you pour this over. It is fantastic with tortilla chips and crackers! I can no longer tolerate dairy so plain salsa is it for me...delicious on it's own as well!

I might actually use this on my turkey this year instead of gravy for Thanksgiving dinner. It's almost like a cranberry relish and could be used over any meat or fish! I made the salsa sugar free by using Swerve instead of white sugar. Cranberries are very low in sugar so they are perfect for those trying to stay as low carb as possible during the holidays.

Cranberry Salsa

Ingredients

3 cups fresh or frozen cranberries (thawed)
1 jalapeno, seeded and chopped
½ cup cilantro, chopped
1 bunch green onions, chopped (about 4-5)
1/3-1/2 cup sugar (I used Swerve for no sugar option)
Juice of 2 limes

Instructions

Place all of the ingredients in a food processor. Blend until desired consistency
Refrigerate for an hour or overnight
Serve with chips or crackers as salsa or pour over cheese ball (directions in the notes below)

Notes

Cheese Ball:
8oz Cream Cheese, softened (I prefer whipped so it spreads easier on crackers)
4oz butter, softened
2 oz goat cheese
Mix together in a food processor until smooth. Spoon into a bowl that is wrapped with plastic. Wrap and chill until set.

If you want to try Swerve or need to order more, use coupon code KATE10 for a 10% discount. Swerve is my favorite sugar replacement. It is the only sugar alcohol that will not cause tummy troubles and it does not raise blood glucose levels.

Olive Garlic Crackers

June 4, 2014 Kate

I know I post a lot of snacks and treats, but that is what I find the hardest to change when going grain free! I am such a simple eater when it comes to my meals...protein, vegetable and a healthy fat...that I don't make new recipes all that often! I am always looking for something to crunch on or to fill my sweet tooth, so that is where my creativity and time are spent. My clients seem to have the hardest time with that aspect as well, so snacks and treats are my top priority. Enjoy these grain free crackers!

Olive Garlic Crackers

Ingredients

2 cups almond flour (any brand will work here)
1/2 cup green olives, diced
1 egg, whisked
1 tbsp grass-fed butter, melted Ghee, or coconut oil, or MCT oil
1/4 tsp or more sea salt
1/4 tsp garlic powder

Instructions

Combine flour, salt and garlic in a large mixing bowl and add in the olives
Pour the melted butter and egg over the mixture and stir until combined
Place the dough on a piece of parchment paper with another piece of parchment placed over top
Press the dough dough a bit and then roll it out with a rolling pin until it's about 1/8-1/4 inch thick
Using a pizza cutter or sharp knife, cut the crackers into the desired size
Bake at 350 for 15-20 minutes or until golden on top
Store in an airtight container, glass is my favorite

*I have recently switched all of my skincare and makeup to a company that is free of 1,500 chemicals!! I am so particular about what goes into my body, I need to be just as picky as to what goes on my body! Your skin is your largest organ and absorbs chemicals into the bloodstream faster than the gut does! I am vain when it comes to my skin and was so thrilled to find products that are anti-aging and work!!! Check out BeautyCounter for more info!! You will love it!!

Kombucha and Kefir Jello

May 6, 2014 Kate

We all know the benefits of Kombucha, Kefir and Gelatin, so why not combine them all!! These jello cubes or gummies are full of probiotics and some protein from the gelatin along with many other benefits of the gelatin. I love both kombucha and kefir, but prefer to drink Kevita Kefir since it is lower in sugar and made from coconut water. If you have not tried Kevita, I highly suggest you do!! It's not as carbonated as kombucha, but still delicious and refreshing. They just came out with new flavors including Tangerine, my favorite!! My other favorite is the Lemon Cayenne, but they are all good! If you are struggling with candida, I highly recommend you stay away from most kombuchas, as they do have some added sugar.

Kombucha and Kefir Jello

Ingredients

1 bottle (about 15 ounces) Kombucha or Kefir
3 tbsp grass-fed gelatin, I prefer Great Lakes Gelatin
Sweetener of choice (optional, I used 1 teaspoon of Swerve)
¾ cup water, divided into ¼ and ½ cup

Instructions

Bring 1/2 cup water to a boil
Sprinkle the gelatin in the bottom of a mixing bowl and pour the 1/4 cup water over it entirely to soften
Once the water is BOILING, pour it over the gelatin as you stir it. Stir until all of the clumps are gone. You may need to mash some of the clumps, but it will all dissolve.
Add the sweetener, stir and let the gelatin cool for a couple minutes. Don't wait too long or it will start to harden!
Slowly add the kombucha or kefir stirring the entire time, it may fizz a little
Pour into a mold or a 6x6, 8x8 or loaf pan depending on how thick you want the jello
Place in refrigerator to set up
Cut into desired size and serve

Notes

*If you want a more gummy type texture, add a couple more tablespoons of gelatin. You may need to increase the amount of boiling water to dissolve it all.

If you want to try Swerve or need to order more, use coupon code KATE10 for a discount. If you are an Amazon shopper, would you be so kind to use my affiliate link to make your purchases. It is at no cost to you, it does provide a tiny kickback to Kate’s Healthy Cupboard. This allows me to continue making and testing recipes for free. Thanks so much!!

Cracked Pepper Cashew Crackers

February 25, 2014 Kate

Grain Free Crackered Pepper Cashew Crackers Recipe

The Whole Foods I shop at used to have Cracked Pepper and Sea Salt Cashews in the bulk section...and I loved them!! Unfortunately you know they were roasted in crappy vegetable oil and would be very easy to make yourself! They no longer carry them, I could make them or I could get a bit more creative and make a cracker recipe out of cashews in the same flavor. Let this recipe be a template for you to make any cracker flavor you'd like with any nut you'd like! I loved the spiciness of the pepper and couldn't get enough of these!!! This could easily be turned into a sweet cracker with a touch of sweetener and cinnamon in place of the salt and pepper. Looking for other grain free cracker ideas, I have a bunch of different recipes for you!

Cracked Pepper Cashew Crackers

Ingredients
2 generous cups raw cashews
1 pastured egg
1 tbsp coconut oil, butter or ghee*
1 tsp sea salt
1 tsp cracked black pepper

Instructions
In a food processor, grind the cashews into a flour. Make sure not to over blend into cashew butter, but you want it as fine as possible
Add in the salt and pepper and pulse to combine
In a mixing bowl, whisk the egg and oil together and stir in the flour mixture until combined
Place the ball of dough in the center of a large piece of parchment paper with an additional piece of paper over top
Roll out to desired thickness, about 1/8 - 1/4 inch
Using a sharp knife or pizza cutter, cut into desired size. You may want to sprinkle more salt and pepper over the top of dough
Bake at 350 for 12-15 minutes or until a bit brown
Store in an airtight container

Quick notes
*I used expeller pressed coconut oil. Macadamia nut oil would be great here too!

Cranberry Pecan Crackers

November 19, 2013 Kate

The Holidays are here...so are all of the pumpkin recipes! I haven't been in a pumpkin mood, so I'm trying to create some different holiday flavors this season. First up, these Cranberry Pecan Crackers made with homemade dried cranberries. I really like how this recipe turned out, the tartness of the cranberries with the bit of sweetness from the pecans works well together. The crackers are almost a bit flakey and would pair well with a goat cheese spread if you can tolerate dairy. I wish I could...sounds delicious!!

If you like the combination of cranberries and pecans, I highly recommend these Cranberry Pecan Muffins. The topping alone makes these delicious and perfect for Thanksgiving morning!

Recipe: Cranberry Pecan Crackers

Ingredients

Dried Cranberries:

1 1/2 cups fresh cranberries
1 tsp coconut oil, melted
dash of sweetener (optional)

Crackers:

1 tbsp grass-fed butter, Ghee or coconut oil, melted
1 -2 tsp granulated sweetener (I used Swerve for no sugar option)
Couple dashes of sea salt or more for salty crackers. I sprinkled the top of rolled out dough will a tiny bit more salt

Instructions

Cranberries:

Combine cranberries, coconut oil and sweetener in a bowl. Pour onto a parchment lined cookie sheet and bake at 250 for 2-2 1/2 hours.
Remove from heat once the majority of berries look dried, set aside to cool.

Crackers:

Place the pecans and cranberries in a food processor and combine until pecans look like coarse sand
Add the egg, butter/oil, sweetener and salt to the mixture and pulse until combined and dough forms
Place the dough between two pieces of parchment paper and roll out to about 1/8 of an inch thick
Using a pizza cutter or sharp knife, cut crackers into desired size
Bake at 350 for 10-12 minutes or until lightly browned. Thinner crackers will cook faster and you may need to remove outer edge crackers before you remove the inner crackers
Let cool to crisp up and store in an airtight container. I love using glass jars for my snacks!

Quick notes

*I did not want to use store bought dried cranberries, they have added sunflower oil and white sugar. You can certainly substitute store bought, but you will probably only need 1/2 cup or less and leave out the sweetener all together. These crackers will definitely turn out to be a sweeter version!!

Variations

*You can use a dehydrator to dry out the cranberries. I chose the oven method since many people do not have a dehydrator.

Looking for a great online source for nuts and sooo much more...check out www.nuts.com for a huge variety of baked goods and nuts and nut flours! If you want to try Swerve in your holiday baking, use coupon code Kate10 for 10% off when you order online.

Beet Crackers

July 18, 2013 Kate

Recently Coconut Mama posted a recipe for sweet potato crackers that caught my eye. I once tried to make sweet potato crackers without any coconut or almond flour and it just didn't work. I will definitely be trying her cracker recipe and think you should too! Crackers are something I totally miss, that crunch!

What does that recipe have to do with anything? It was the inspiration for these beet crackers. I have beets in the refrigerator that I planned to try using in some baked goods, but decided to use them for a cracker recipe instead. The difference here is that there is not much starch in beets, so I had to add some. I chose to use arrowroot, the starch from a tuber vegetable and my favorite starch to cook with. It can be found in the flour section of any natural grocery store. Bob's Red Mill sells it and it's a reasonably priced flour/powder.

I kept these crackers super simple and just used salt to season them. I also topped them with my amazing black sea salt that adds so much flavor. I think the variations are endless and next time I may try a bit of balsamic vinegar and basil or cumin with the salt. Goat cheese seems to be great to pair beets with, try some atop these crackers!!

Recipe: Beet Crackers

Ingredients

1 cup raw beets, diced
2 egg whites*
3 tbsp coconut flour
3 tbsp arrowroot powder
1 tbsp coconut oil**
1/2 tsp sea salt and any other spices you desire
Sea salt to sprinkle on top

Instructions

In a food processor, process the beets until they are pureed or close to it
Add in the remaining ingredients and pulse until combined
Pour mixture into a pile onto a piece of parchment paper and place an additional piece of parchment over the top
Roll out the “dough” until about 1/8 inch thick or more for thicker crackers
Sprinkle the top with kosher salt or other salt of choice
Bake at 350 for 40-50 minutes
As crackers harden, use a knife or pizza cutter to score the crackers into the desired size
Thinner pieces will be done faster, remove those and continue to cook the rest. You can turn off the oven and let the crackers sit in it until they become completely crunchy

Quick notes

*I always have extra egg whites since I use so many yolks making my ice cream every night (no joke!), but it may work to use the entire egg. Yolks make things more tender so you may only need one full egg if you do use the yolk.

**Any oil or grass-fed butter will work here. I used expeller press coconut oil to avoid coconut flavor. Olive oil would be good along with macadamia nut or walnut oil.

I loved how these turned out! My only complaint is that I didn't double the recipe!!!

Grain Free "Cheez-Its" Crackers

March 22, 2013 Kate

Grain Free Dairy Free Cheez-Its Crackers www.kateshealthycupboard.com

Have you seen how many varieties of Cheez-Its there are now? I'm rarely at any store other than Whole Foods and Natural Grocers, so when I am, I am always in awe at all the new junk food...it really isn't worthy of being called food! Is anyone else guilty of looking at other people's carts and wondering what they are thinking and how did they miss that soda, boxed fake meals and corn syrup laden goodies are so horrible for you!!! I realize not everyone is so fortunate to shop at Whole Foods, but come on, make better choices with what is available to you!!!

OK, enough of my rant! Here is a recipe that uses nutritional yeast for a dairy free cheesy cracker recipe that you can feel good about eating! I almost didn't get a chance to take a picture of these before they were gone. Someone was sneaking them off the pile of my setup for the picture...they are that good!!! These are the perfect cracker to dip or break up into my Bacon Chili Recipe!!!

Grain Free “Cheez-Its”

Ingredients

1 3/4 cup almond flour*
3 tbsp Nutritional Yeast
1/2 tsp sea salt, plus more for sprinkling on top
1 egg
1 tbsp butter or coconut oil, melted
2 tbsp lemon juice

Instructions

Combine the flour, salt and yeast in a bowl
In a small mixing bowl, whisk the egg with the melted butter/oil and lemon juice
Combine the two bowls and stir until dough forms
Place the dough between two sheets of parchment paper and roll out to about 1/8 inch thickness
With a sharp knife or pizza cutter, cut dough into desired cracker size (I use a ruler with a pizza slicer to get them straight and even) and sprinkle the top with more sea salt
Slide the bottom piece of parchment and crackers onto a cookie sheet
Bake at 350 for 15-20 minutes until golden (the crispier they will be in you let them golden)
The outer crackers will brown the fastest, remove those and continue to cook the remaining crackers

Quick notes: *Honeyville or Bob’s Redmill will work just fine for these crackers.

Variations: I used melted butter to make these a bit “creamier” tasting, but expellor pressed coconut oil will work for dairy free option.

Enjoy!

"Cheesy" Kale Chips

February 21, 2013 Kate

I love Whole Foods, wandering around seeing what new products have been granted self space and what local products are new to market as well. I spend a lot of time in Scottsdale, Arizona and a lot of time at the Whole foods there. Every time I go, I have to take some extra time that first trip to the store to see what's new. Arizona is part of the western region for Whole Foods that includes California, where Colorado is part of the mountain west region, so we get different products. Arizona gets a lot of products that originate from California and if they sell well, we will be lucky to hopefully see them on the shelves in Colorado and vice versa.

There are a couple things I can't find at my local Whole Foods that I love to get down there. One item in particular, Quite Cheezy Kale Chips made by Alive & Radiant Foods (my Whole Foods only sells two of the flavors as of late and the Quite Cheesy is not one of them). The entire line of their products are delicious. I think I seriously bought a bag every trip I made to the store (that is often) and ate the entire bag! Serving size is 2.2, that's a joke...I eat the whole bag wishing I had more! After looking at the ingredient list, I knew I could make these at home when I got back to my dehydrator. This recipe is pretty darn close...close enough for me!

I know not everyone has a dehydrator, but you should (in my opinion), since there are so many great things you can do with them and they are reasonably priced (I have this dehydrator and it works great). I have not tried this in the oven on the dehydrate setting, but if you do, please leave a comment on how they turned out. This spread would be awesome as a "cheese" spread for crackers (I have numerous grain-free cracker recipes) or as a dip for vegetables. So if you don't have a dehydrator, you can still enjoy this recipe!

“Cheesy” Kale Chips

Ingredients

1 cup raw cashews (soaked overnight)
1/3 cup roasted red bell pepper*
2 tablespoons lemon juice
2 tablespoons Nutritional Yeast**
1/2 tsp sea salt
1 bunch kale (I used Dino, but any Kale will work)

Instructions

Wash the kale, pat dry and tear into pieces, about 1 1/2 inches and place in a bowl
Drain the water off of the cashews and place all of the ingredients in a food processor or blender until smooth
Pour the spread into the bowl and massage it into the kale to cover each piece
Place kale on dehydrator trays and dehydrate at 125 for 8-10 hours or until desired crispiness
Store in an airtight container, I prefer glass

Quick notes

*I used roasted peppers for additional flavor. The Alive & Radiant Foods is considered raw, so a red bell pepper is what they used. Either one will work.

**Nutritional Yeast is something a lot of vegetarians use to make things taste cheesy. It is full of B vitamins, some protein and lots of flavor. It can be found in the baking section of a health food store or may be sold in bulk. It looks like yellow flaky fish food to me:)

Variations

To make these a bit spicy, add some cayenne pepper or other seasonings you like.

If you are looking for ways to get more greens in your kids, this recipe will work!

Creamy Roasted Cauliflower and Mushroom Soup

January 10, 2013 Kate

It seems that most of the west is about to experience a bit of a cold front. I thought this would be the perfect time to share this recipe! I'm fortunate enough to still be in Arizona where a cold front means it's going to be in the 50's! I live in Colorado, so listening to the weather forecast here cracks me up!! What these people think is cold is definitely a hot winter day at home!

Even if it's not cold where you are, this is a delicious soup recipe to enjoy for lunch or dinner. I served it with bacon pieces and used the bacon grease for flavor. If you'd prefer, you can certainly skip the bacon, but who skips bacon? This would also be good with shredded chicken as well.

Creamy Roasted Cauliflower and Mushroom Soup

Ingredients

1 head of cauliflower, cut into pieces
2 tbsp coconut oil
2-3 pieces of bacon (optional)
2 tbsp bacon grease, butter or coconut oil
1/4-1/2cup white onion, diced
2 garlic cloves, minced
1 tsp fresh thyme or 3 tsp dried
8 oz mushrooms, sliced
1/4 cup white wine
3 cups homemade chicken broth (or canned)
3/4 cup full fat coconut milk
2 tbsp grass-fed butter (optional)
sea salt and pepper

Instructions

Place the pieces of cauliflower in a bowl and coat with the 2 tablespoons of coconut oil. Place single layer on a parchment lined cookie sheet and sprinkle with salt and pepper and roast at 400 for 25-30 minutes
Cook the bacon in a skillet, reserve the grease, cut the bacon into pieces and set aside
Place the bacon grease, coconut oil or butter in a large sauce pan with the onion. Saute the onions until slightly browned
Add the garlic, thyme and mushrooms. Saute until the mushrooms are tender, about 5-10 minutes
Add the white wine and de-glaze the pan
Add the chicken broth and cauliflower and bring to a boil. Reduce heat to a simmer for 5 minutes
Place the soup, coconut milk and optional butter in a food processor or blender and combine until desired consistency
Salt and pepper to taste
Sprinkle the bacon pieces on top (optional)

I served this tonight and when I told Tom what I had made, this was his response: "If I saw that on the label ofa soup can, I would not think it sounded very good." About two bites into it, he kept telling me how awesome it was! I knew he was going to like it! Butter, bacon and mushrooms, who wouldn't love this!!

Spicy Collard Greens Chips

August 2, 2012 Kate

This is hardly a recipe but I wanted to share it. I am sure you have seen all the hoopla around kale chips. There are so many recipes out there for different variations and now you can find them in the raw food section of many health food stores. I looove them and can eat an entire batch of them in one sitting.

Collards greens make for an incredibly tasty chip as well! I really like using these greens for the ease of spreading flavors and oils on them. Collards are huge flat leaves so they are easier to clean and work with. They are part of the cruciferous vegetable family such as, broccoli, kale and cabbage, I am sure you have heard all of the health benefits of cruciferous vegetables, so add collard greens to the mix for some variety!

Recipe: Spicy Collard Green Chips

Ingredients
1 bunch of collard greens
1 tbsp olive oil
1-2 tbsp hot sauce

Instructions
Tear the greens into pieces (they will decrease in size as they cook so don't tear them too small)
Combine the leaves, oil and hot sauce in a bowl and massage the greens with the mixture so each piece is covered
Spread single layer onto a parchment lined cookie sheet
Bake at 350 for about 6-8 minutes or until a hint of brown
Let cool completely before storing. Do not pile on top of each other to cool, they will retain moisture and become soggy
Store in a glass container

It's ok if you eat the entire batch, for reals!!

Parsnip Latkes

July 24, 2012 Kate

I'm guessing most of you have not ever tried a parsnip, or if you have, you didn't realize it. I am the girl at Whole Foods that always makes the cashier pull out her produce code book to look up all the random vegetables I buy. It's not every day that they ring up parsnips, daikon radishes, black radishes, taro root, leeks, tumeric root or plantains to name a few.

According to Wikipedia, Parsnip is a root vegetable related to the carrot. Parsnips resemble carrots, but are paler in colour than most carrots, and have a sweeter taste, especially when cooked. While parsnips can be eaten raw, they are more commonly served cooked. They can be boiled, roasted or used in stews, soups and casseroles. Parsnips can also be fried or thinly sliced and made into crisps. The parsnip is richer in vitamins and minerals than its close relative, the carrot. It is particularly rich in potassium with 600 mg per 100 g. The parsnip is also a good source of dietary fiber.

The parsnip looks like a larger pale colored carrot, but in my opinion, doesn't taste like a cooked carrot. I am not interested in eating a cooked carrot ever again as far as I'm concerned. I can't stand them! I actually like parsnips a lot done as parsnip chips in the oven and really liked how this latke recipe turned out. They have a subtle taste of sweetness and seasoned with the onions, scallions and garlic, it was the perfect balance!!

Recipe: Parsnip Latkes

Ingredients
Makes 8-10 latkes
4 cups grated peeled parsnips
2 large eggs
2 green onions, sliced (all of the whites and light green parts)
1 heaping tbsp of the greens (scallions), sliced
1/2 tsp garlic powder
salt and pepper
1-2 tbsp refined coconut oil (no coconut taste) for the pan

Instructions
Whisk the eggs in a large bowl
Add the parsnips, onions, scallions, and seasonings to the bowl of eggs and mix well
Place coconut oil in a skillet and heat over med-high
Place about 1/3 cup of mixture into pan (about 3 fill fit at a time) and pat down to form a pancake
Cook until brown and flip to brown the other side. You want them to be crisp on the outside, but still soft on the inside.

Just like anything, these are best right out of the pan, but they are still great as leftovers!

Coconut Brownie Bites

July 9, 2012 Kate

Here is another recipe from my dehydrator, but should work in an oven as well. I am loving these little bite treats when I am craving something sweet. These brownies are rich from the cocoa, so feel free to add additional sweetener. I think they are just perfect the way they are, but I realize we all have different thoughts on how sweet a brownie should be!

Recipe: Coconut Brownie Bites

Ingredients

1/2 tsp vanilla bean powder (optional)
1/2 tsp vanilla extract (add more if not using beans)
1 tbsp lucuma powder (optional)
1/4 - 1/2 cup honey*

Instructions

Pour the coconut into a food processor and blend until small pieces are produced
Add all of the remaining ingredients and blend well.
Using a small cookie scoop, place each bite onto dehydrator sheets
Dehydrate at 125 for 2-4 hours depending on how soft you want them
Oven option: Set temp to lowest possible setting or use dehydrator setting. Bake for 1-2 hours depending on heat setting

Quick notes

*I used Xylitol honey that is less sweet than regular honey. Start with a 1/4 cup of regular honey and taste.

I have not tried these in the oven yet, so please let us know how they turn out!

Banana Nut Protein Taffy

June 25, 2012 Kate

I am having so much fun with my food processor and dehydrator! It's so hot here that I don't want to use the oven, so dehydrator it is! Between all the dehydrated goodies and ice cream I have been making/eating, I'm one happy girl!

I was trying to create a banana bread type cracker and ended up with taffy. I almost was going to call it banana jerky, but it's sticky once you start chewing...so taffy it is! Regardless, this makes for a great high protein satisfying snack! Feel free to add more flour and nuts or decrease the bananas to try to get it to a cracker consistency.

I have not tried this in the oven. I would suggest the lowest heat setting or dehydrator setting if your oven has that option. Spread the batter on a parchment lined cookie sheet. Depending on how hot your temp is, you may want to crack open the oven door. Or simply buy an inexpensive dehydrator, so worth it!!

Recipe: Banana Nut Protein Taffy

Ingredients
2 small bananas
1 cup vanilla protein (I used Jay Robb's Vanilla Egg White Protein)
1 cup almond flour
1/8 - 1/4 cup liquid sweetener
1 tsp vanilla extract
1 tbsp coconut oil
1/2 cup walnuts, chopped

Instructions
Mash the bananas until smooth
Add the remaining ingredients to the bowl and mix well
Spread the mixture onto lined dehydrator trays
Dehydrate at 115 for 8-10 hours or until desired texture
Remove from trays and break into pieces. Store in a glass airtight container

Feel free to substitute the protein for more flour. The flour may absorb more liquid and make it more of a cracker.

Welcome to Kate's Healthy Cupboard! A place for healthy, grain free recipes, some low carb recipes, safe beauty and products for the home and more...

>> CONNECT WITH KATE <<

>> SUBSCRIBE <<

>> SEARCH RECIPES <<