The facts are coming out about the number of people that are affected by gluten. I have noticed three different categories of people in terms of how they react to gluten. Some people have celiac disease and they will tell you how horrible they feel when something is consumed that was processed even near a source of gluten. The second group of people aren't as serious as the celiac response but will often live in a suboptimal state without realizing that gluten is dragging them down a bit. The third group has somewhat adapted to the consumption of gluten and doesn't have a negative response. Figure out what makes YOU feel good and not what makes someone else feel good. Also, don't let others judge you about what makes you feel good because they can't tell you what that is!!
Ingredients
- 2 cups organic almond/coconut flour
- 1 cup organic flax seed meal
- 1/2 cup organic whole flax seeds
- 2 organic pastured eggs
- 2 tablespoons organic coconut oil
- 2 tablespoons organic rosemary
- 1 teaspoon sea salt (the dirty kind!!)
Directions-
- In a large mixing bowl, combine flour, flax seed meal, flax seeds, eggs, rosemary, oil and salt.
- Mix everything together very well.
- Line two baking sheets with parchment paper to prevent sticking.
- Roll dough between two sheets of parchment paper until dough is about 1/8" thick.
- Score with knife into 2"x 2" squares.
- Sprinkle a little extra salt over top of crackers.
- Bake @ 350 for 10-12 minutes or until crisp.
- Cool and break into squares.
There seems to be some liquid missing in this recipe. Either more eggs or water. I divided the batch into 3 and the first tray came out like tasty little bread crumbs, but did not hold together at all. I added about 1/2 cup of water to the remaining mix and they stayed together as crackers. Looking around online I would probably up the number of eggs in this to 6 or add about 3/4 of a cup of water to the posted recipe.
ReplyDelete