Ok, so if you follow my other blog you know that yesterday was one of those “My god, why can’t anything go right? And where the frack is something salty and crunchy to SHOVE IN MY WHINEHOLE because OMG stress stress stress! EAT EAT EAT!”
But I didn’t. At the end of the day, in that quiet time after the kids are in bed, I had a handful of nuts, an apple and forced myself to sit down and read rather than stand in the kitchen at the cabinets trying to quiet the Stress Monster with its meal of choice: Salty Chips. (Not that we have those in the house but it didn’t stop me from wishing I could make them appear Hermione Granger style.)
It wasn’t even as much of a battle as it used to be to walk away from the chips at the party I was at yesterday or turn down the cupcakes. Back when I was “dieting,” there were little alternatives. Well, I can have just 10 chips but then I can’t eat much else because I’ve used up my Points. Or I’d calculate how much exercise I’d have to do to earn that cupcake. Or knowing I was going to a party, I’d starve myself all day so I could eat what I wanted. But now, instead of bargaining with myself, using food as a bartering tool, I focused on all the things I could have.
I had two pieces of delicious grilled chicken, a naked cheeseburger, probably half of the vegetable platter, a small piece of watermelon, and some cheese. I was full. I was happy.
But for me, there’s something about a cracker I miss. Maybe it’s the salty crunchy comfort. Maybe it’s because I really like my cheese to have a friend. Either way, I knew I needed to find a way to make crackers. And I did. This recipe is adapted from the Gluten-Free Almond Flour Cookbook.
And guess what? Even my baby loved them.
Primal Sesame Seed Crackers
What you need:
- 1 1/2 c. sesame seeds
- 2 1/2 c. blanched almond flour (or 1/2 flour and 1/2 meal)
- 1 tsp. salt
- 2 tbsp grapeseed (or olive) oil
- 2 eggs
- 2 tbsp grated Parmesan cheese
What you do:
- Preheat oven to 350
- One one bowl combine dry ingredients. In another bowl, combine wet.
- Slowly add the wet to the dry until combined. Consistency will be thick.
- Divide dough in half (I actually froze the other half but you can bake them both if you want.)
- Form into ball and place between two pieces of parchment paper and then roll out until 1/16th of an inch.
- Take a pizza cutter and slice off the edges. I used this excess and just made round flat crackers on the side – no sense in wasting!!
- Use the pizza cutter of a knife to cut the dough into squares but leave on sheet! This will just help them break off into nice little crackers once cooked.
- Bake 12-15 minutes until lightly golden. Cool for at least 30 minutes (if you can wait that long).
I ate these with spinach dip or topped with some goat cheese and tomatoes for a snack. They weer also amazing with tuna salad! As a variation, you can add a little cumin and chili powder to the dough and serve as a nacho type chip with guacamole.