gluten free cheddar & flaxseed crackers

i made ruth some crackers tonight . they turned out really good & she enjoyed a little cracker party for dessert    (with her tea).  

gluten free cheddar & flaxseed crackers

1/2 cup almond flour ( i made flour by using left over dough when making almond milk)

3/4 cup shredded cheddar cheese

3 tablespoons coconut oil (or you can use applesauce)

1/2 teaspoon salt, plus more as needed

1 tablespoon ground flaxseeds

2-4 tablespoons ice water

preheat oven 400

greased baking sheet with butter (you can use parchment paper or silicone liner)

mix flour, cheese, oil, salt & flaxseed into the bowl of a food processor 

pulse until flour & oil form course crumbs 

add 2 tablespoons of ice water & pulse again, adding more water if necessary to form a shaggy (not smooth dough). 

make sure dough doesn't feel too sticky (it should hold together- if not add a little more flour)

dust work surface & remove dough from processor 

flatten dough with hands ( about 1/8 - 1/2 " thick)

use a fork to prick holes all over dough (it will keep the cracker dough from puffing up)

use cookie cutter to make shape (i only had larger ones but you can buy 1/2" cutters for a smaller cracker)

put crackers onto baking sheet about 1/2 inch apart

bake for 12-14 minutes or until lightly browned

remove crackers with spatula & put on wire rack to cool

eat at room temperature or store for 3 days

side note : use organic ingredients when you can 
also : you can really taste the coconut , so if you don't like i would use butter or try applesauce

sweet beet bread

its cozy + almost valentines day 

this bread was a delicious afternoon treat

sweet beet bread <gluten free>

1 c. almond flour (left over from making almond milk)

1/2 c. oat flour 

3/4 c. agave 

2 t. of baking powder

1 t. cinnamon

1/2 t. salt

1/4 t. allspice

1/4 t. pumpkin spice 

1 egg

1 c. raw beet, finely shredded

1/4 c. oil 

1/4 c. fruit juice ( i made homemade apple juice)

1/4 c. applesauce ( i made blending two apples & water)

3/4 c. pecans , chopped

directions 

. grease a bread pan 

. combine the dry ingredients in a bowl (expect nuts)

. in a separate bowl, beat the egg & add the beet, oil, juice, & applesauce

. add wet ingredients to the dry all at once & miss until they are just combined

. fold in the chopped nuts

. pour the mixture into a prepared loaf pan

. bake in a preheated over at 350 for 55-60 min. or until a toothpick inserted near center is clean

* side note : i use all organic ingredients & the bread is a little softer because its gluten free

farmers market

we love the farmers market + gabardine <this adorable new restaurant down the street from our house>

here are snip bits of our day . . . 

yesterdays adventure

   we decided to head up to my moms yesterday & spend the day exploring . we had the best time picking strawberries . swimming & being together.  its so good for ruth to get outdoors & see the world around here.  [she loved every minute of it].

 i wish every wednesday could be like this

recipe

this is a yummy , easy & inexpensive meal [also, kid friendly]

chicken sausage, broccoli & pasta

<-> half bag of organic whole wheat penne pasta

<-> 1 T organic olive oil

<-> 2 chicken sausage links, sliced [i used garlic herb]

<-> 1 small head of organic broccoli [cut into florets]

<-> 1/4 c. grated parmesan 

--> cook pasta according to package instructions

    then, heat the oil in large skillet over med-high heat.

    add sausage & cook, stirring until browned on all sides.  

    add broccoli & 1 1/4 c. water & simmer, covered, until broccoli

    is tender. [5-6 min.]

    toss the pasta with the sausage mixture & remaining liquid
    & the parmesan.