Savory Grain-Free Crackers

Gluten-free grain-free crackers.

 

As promised, here is how I made the grain-free gluten-free crackers I took with me to the set of The Canyon. This is a fairly simple recipe with delicious results. A savory garlicky grain-free cracker made with almond meal. Enjoy!

Savory Grain-Free Cracker Recipe

These crackers are mighty tasty- especially if you're generous with the seasonings. I used Trader Joe's Roasted Garlic and Organic Italian Herbs to create kick-ass flavor.

Ingredients:

2 cups almond meal

1 teaspoon baking soda

1 teaspoon minced roasted garlic, to taste

Pinch of dried minced onion

2 teaspoons dried Italian Herbs, to taste

Pinch or two of turmeric or paprika for color

1 teaspoon of fine sea salt

1 teaspoon sugar or raw organic agave

1 cup very finely grated aged Parmesan (I used a microplane grater)

2 tablespoons extra virgin olive oil

4 tablespoons spring or filtered water, as needed

1 beaten egg white- or omit for vegan

Instructions:

Preheat the oven to 350ºF. Line a standard baking sheet with parchment paper or a reusable Silpat.

Combine the ingredients in a mixing bowl and stir until a moist, moderately sticky dough forms. Add more water or oil if you need it.

Taste test. Adjust seasonings to your taste buds. If it needs it, add a tiny pinch of sugar to offset the salty flavor.

Using oiled hands place the mound of dough on the parchment and flatten with the palm of your hand. Use oiled palms and fingers to press the dough out evenly and quite thin. If it cracks, simply press back together with moist fingers.

Bake in the center of a hot oven for 15 minutes or until the dough is set and golden.

Remove and cool on a wire rack. When the dough has cooled, cut the dough into pieces using a pizza cutter. Or break apart for random jagged pieces.

The crackers will be extremely tender and breakable while they are warm. Allow them to cool completely before handling.

Store in an air tight container. They are not super crisp, and are quite tender. And best of all- very flavorful.

If you prefer a crisper cracker, bake briefly before serving. Keep an eye on them so that they don't get too browned.

This made roughly 18 crackers.

Recipe Source: thanksgivingrecipes-1st.blogspot.com

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Life may well be a bowl of cherries. So eat, already!

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Yours in gluten-free,

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Gluten-Free Buttermilk Flatbread- Easy as 1-2-3

The easiest gluten-free cracker-flatbread ever.

There are days when keeping a Gluten-Free Pantry Quick Mix in your cupboard can come in handy. Yesterday- as the flannel grey sky spit snow at us out here in the high desert- a certain gluten-free goddess had a casita full of men to feed- including those devilishly handsome amigos of mine, Joey and Will. So Joey and I collaborated in my tiny blue tiled cocina and whipped up some tasty gluten-free comestibles.

He made his fabulous Kicked Up Rockin' Guac. I made some hummus spiked with cilantro pesto. We served up an array of crudities, organic blue corn chips and salsa, chicken salad (from Will), my Pecan Crackers, jalapeno-stuffed olives, and my freshly made basil-pecan pesto with a spur-of-the-moment improvthat is a cross between a tender cracker and a tasty flatbread.

And I'm also thinking, Dear Reader, this dough might make for a delicious and fast gluten-free pizza crust.

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Cilantro Pesto de Esteban

Kick up the usual pesto with fresh, citrusy cilantro.

One of our favorite pesto recipes doesn't have a scrap of basil in it. Nope. It's a cilantro pesto- fresh, citrusy and different. Slather on salmon, corn on the cob, or toasted gluten-free bread. Spoon a dollop into spicy Mexican soups and chili.

It's been quiet on the GFG blog but not-quite-so-quiet here in our little casita by the windswept mesa. You see, a certain gluten-free goddess has been wrestling bare handed with some nagging health issues that living gluten-free hasn't squashed so far (what's up with that?). I'm contemplating a post about it because I suspect what I'm going through isn't exactly unheard of. In fact, I'm willing to bet many gluten-free readers will be able to relate. 

And Babycakes, you know I'm always one to share. But I'm not quite ready to write about it. I'm still in the thick of it- but finding some help, at last. And the past two days have been better. And so, I thought I'd grab my camera and share a new pesto Esteban just whipped up after a quick trip to Wild Oats in Santa Fe today.

Cilantro Pesto de Esteban

Cilantro, it turns out, is not only a cool accompaniment to hot and spicy dishes and coconut milk sauces, it may be good for you. Cilantro is full of antioxidants and (perhaps?) helps the body to detoxify. Folklore has it aiding the liver in detoxification efforts. What's not to love about that?

Ingredients:

1 cup fresh cilantro leaves- we bought 1 large bunch of cilantro
1 large garlic clove
1/4 cup toasted almonds
1 roasted red pepper
2 ounces Asiago cheese, grated - for vegan and GF/CF, try nutritional yeast
3-4 tablespoons extra virgin olive oil, as needed

Instructions:

Place the cilantro, garlic, almonds, red pepper and Asiago in a food processor bowl; cover and pulse until finely chopped. Begin adding a drizzle of extra virgin olive oil and pulse to combine. Add enough olive oil to make a paste. 

Taste test for seasoning or texture adjustments.

Karina's Notes:

• Serve a spoonful of cilantro pesto as a flavorful spike to soups and chili, stir-fries and hummus.

• Slather it on your favorite rice pasta.

• Use it as an appetizer spread with cream cheese and rice crackers.

• Schmear it on a brown rice pizza shell and top it with spicy vegetables and shredded jalapeno pepper cheese.

• Spoon it on a split baked potato and crumble goat cheese on top.

• Use a spoonful to make a salad dressing: just add olive oil, lemon juice, sea salt and fresh ground black pepper; whisk till combined.

• And don't forget quesadillas - this pesto would be fab on a grilled corn tortilla with sliced fresh tomatoes and shredded cheddar or goat cheese.

Okay, now I'm getting hungry. When's lunch?

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Savory Gluten-Free Vegetable Kugel

This gluten-free kugel is Jewish soul food.

What the heck is a kugel, you ask? Jewish comfort food. And if it's done right- with handfuls of roasted vegetables, fresh herbs, and crunchy toasty gluten-free breadcrumbs- it can make you weep, Bubela. Because kugel is soul food - wrapped in love.

But first- as with any good family recipe- a story.

Traveling gluten-free is a challenge. You know this. I know is. And if you are driving to your husband's first movie set you'd be wise to pack a cooler. And a rice cooker. And an electric tea kettle. All of which I did. Every gluten-free goddess deserves safe food, after all. And sometimes you have to be proactive and plan ahead and not be afraid to look like an old school gypsy when you unload your car at the hotel, dragging said appliances and trailing electric plugs down the hall to your room. 

Hey. It beats getting sick. And it beats going hungry in a town where everything is deep fried and washed down with Coors.

There was Craft Service on the set, of course. And kudos goes to the fabulous caterer, Chad, who actually knew what gluten was [and apparently makes gluten-free Po' Boys back in LA for a certain zaftig blond movie star [with the initials Katherine Heigl- oops- I guess I spilled the beans].

All I dared to eat from his array, per his advice, was bananas, fresh watermelon and a strawberry or two (and okay, some mini peanut butter cups). I lived on peppermint tea and rice cakes and my Sour Cream Blueberry Muffins.

The last day on set (after standing at the rim of the Grand Canyon holding Dear Husband's hand) I conjured a new invention in the rice cooker I'm calling Pizza Rice. Note to self: always bring bottles of herbs and a jar of gourmet pasta sauce, because you never know when you'll be craving something hot and Italian (and no, I don't mean Giovanni Ribisi).

But after all the excitement and lack of sleep and kick-ass creativity and a long ride home snuggled in your Honda Fit admiring your husband's pensive profile against a Southwestern sky, all a gluten-free goddess wants is some old school comfort food while she hefts heaps of laundry past the sweetest newborn bunny holed up in the pinon wood pile and sifts through all those red Netflix envelopes scanning titles and muttering, What was I thinking?

It's comfort you need. The kind of comfort browned and golden and crunchy on top and melty-creamy inside. You know what I'm talking about. It was time for kugel.

And the movie? It's called The Canyon. Listen to a podcast with screenwriter Steve Allrich on Casting Couch Radio.

Read more + get the recipe >>

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Gluten-Free Vegetarian Lasagna

Gluten-free vegetarian lasagna - Italian comfort food.

This a hearty vegetarian lasagna recipe spiked with a touch of hot pepper heat and unexpected dots of sweetness from the golden raisins. And the best part? It tastes even better the next day. So plan ahead.

It is wild and windy here by the mesa. Spring has sprung. The skies are thick with sheets of rain, gray and pitted with bursts of hail that hammer our flat casita roof then disappear beyond the mesa as quickly as it came. Low churning clouds obscure the distant peaks of the Jemez. The young jack rabbits are hiding. Even the ravens are tucked away from sight today.

We have been kindling fires in the kiva to warm us. And I have been conjuring comfort. In the form of vegetarian lasagna.

Read more + get the recipe >>

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Quinoa Breakfast Cake Recipe

Tender and moist quinoa breakfast cake- really delicious.

There are some days [okay, I confess!] I eat a brownie for breakfast. And not just a brownie. A tender, dark chocolaty coconut and brown sugar laced delectable gluten-free blondie style brownie. A brownie to delight in. A brownie to savor. A brownie even gluten-eaters would covet. And I lick my fingers. Is it a nutritious choice? Um, probably not.

Except as food for the soul.

And sometimes, let’s face it. The soul needs chocolate. For breakfast. But this morning there was a trendy new box of quinoa flakes perched on the kitchen counter. And a fresh bag of plump seedless raisins nearby. I leaned against the counter's edge and sipped my morning cup of English Breakfast tea. I started daydreaming about oatmeal cookies. Then carrot cake. Carrot raisin cookies. Molasses and cinnamon. I knew what I had to do. I had to bake.

Quinoa was calling to me.

Quinoa (pronounced keen-wa) is a fab ancient faux grain (it's actually a fruit seed) that is high in protein and naturally gluten-free, and lucky for cereal lovers, turns out it's a satisfying hot cereal choice, too.

Quinoa cereal flakes approximate quick-oats-style oatmeal in size and texture. The taste is different, though. More nutty. Kinda toasty. A tad unfamiliar. And it takes some getting used to. Bland as oatmeal, it is not. It has a definite personality.

Dress it up with maple syrup, chopped nuts, raisins or dried cherries. A sprinkle of cinnamon and brown sugar. You name it. Quinoa can handle it.

And I am here to tell you- the flakes are a tasty little number for baking. Different, yes. But once you nibble a second bite, and a third, and a fourth, you start thinking, Hey. This is good stuff! You break off a warm piece and ferry it across the saltillo tile floor to your script-typing husband and offer it with a smile.

You urge, Try this.

And he murmurs, Hmmm.

And you reassure him with, The second bite is better, and he interrupts and says, No, this is excellent. It’s different, but it’s good. Very good.

Yup. This quinoa-loving goddess couldn't agree more.

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