Gluten Free Graham Crackers

 

 

These graham crackers make a tasty snack on their own, and they are also sturdy enough to use for s’mores. They will stay fresh for several days in a sealed container on the counter.

 

They are baked similar to biscotti so that you get nice, crispy cookies, even if the dough is rolled out on the thick side. The crackers are baked and removed from the oven. The oven is turned off, and the crackers are returned to the still-warm oven to finish drying out. The original bake time will vary based on the actual thickness of your crackers, so keep a close eye on them.

 

This recipe is my favorite iteration, but some basic substitutions will still yield a tasty result. I made a version with no oat flour (increase flax seed to ½ cup and omit oatmeal), and you can also use all butter instead of a mix of butter and coconut oil. The sugar can also be adjusted to taste. You may need to adjust the amount of milk that you add to make a nice pliable dough.

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Pico de Gallo

I’m not a fan of cilantro, and I really dislike raw tomatoes, so I was surprised by how much I like this pico de gallo. It tastes so fresh, and the lime juice makes it nice and zippy. It’s great on tortilla chips, or dump it on fish tacos and chicken fajitas.

 

Half of a jalapeño in this dip only gives it a little kick, so add more to taste if you would like it hotter.

 

Yield: 2.5 cups

 

Ingredients:

  • 1 pound Campari tomatoes
  • 1 red onion
  • small bunch of cilantro
  • 1/2 jalapeño (or more to taste)
  • 1/2 fresh lime
  • salt

 

Other equipment:

  • Food-safe gloves

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French Onion Dip – No Soup Packets Required!

 

I have included quantities for the measurement-inclined, but this recipe is easy to play with. You can caramelize shallots with the onions, add a clove of finely diced garlic with the Worcestershire sauce, or leave out the cayenne if you don’t want a little kick.

This dip tastes best if you allow it to chill overnight. Just let it warm up on the counter for 15 minutes (you don’t want it so firm that it breaks your chips!), give it a stir, and serve.

 

 

Modified from: Williams-Sonoma 

 

Yield: 1-3/4 cups

 

Ingredients:

  •  1 large onion or 1-1/2 medium onions (1-1/2 to 1-3/4 c. diced onion)
  • 1/2 teaspoon salt
  • 1/4 c. room temperature water (for use as needed)
  • 2 Tablespoons butter
  • 2 Tablespoons Worcestershire sauce (Lea & Perrins says GLUTEN FREE on the label)
  • 1 1/4 c. sour cream
  • 1/4 c. mayonnaise
  • 1/8 teaspoon ground cayenne pepper
  • 1/4 teaspoon freshly ground pepper

 

Other Equipment:

  •  Pan, approximately 10 inch diameter

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