Sunday, September 29, 2013

Grain-Free Peanut Butter Cookies

Call them what you want; paleo, grain free, gluten free…they are sooo good!

Grain Free Peanut Butter Cookies
1 cup peanut butter  (or try almond butter)
½ cup chocolate or vanilla whey protein powder

1/4 cup agave syrup
½ tsp. baking soda
Pinch of sea salt
1 tsp. vanilla
1 large egg

Preheat oven to 350F. Combine all ingredients and beat with electric mixer until creamy. Drop tablespoons of dough on greased cookie sheets. Use a fork to flatten cookies. Bake for 11-12 minutes. Cool on wire rack.

Sunday, September 22, 2013

Hempseed Crackers with Ginger and Rosemary

It’s been too long since my last post. Little Wyatt, or as we like to call him “Lil W”, definitely keeps us busy. We are on duty 24 hours a day. Sometimes eating leftovers over the kitchen sink is a treat, especially when tasty crackers aid in the scooping of 5 day old chili.

 Here is my first attempt at making from-scratch crackers…not bad! In fact they are gone, and just made them…30 minutes ago. They are wonderful with a glass of Argentinean wine.

By the way, I am totally obsessed with ginger and rosemary, so I had to throw some in these crackers. Sous chef Julia and I made the most incredible scones for the Market District December Newsletter. I will definitely be making these again. Lookout for it during the holidays; I will post it then.

These savory crackers are pretty amazing I must say; what could be better than fiber from the flaxseeds and protein from the hempseed, not to mention omega-3 fatty acids from both.  Also, this recipe can easily be made gluten free. Use almond flour, or Gluten free all purpose baking mix instead of the flour.

Hempseed Crackers with Ginger and Rosemary
½ cup shelled hempseeds
1/3 cup flaxseed meal
1/3 cup whole wheat pastry flour
½ tsp sea salt
1 Tbsp. finely chopped rosemary
1-2 tsp. finely chopped ginger
3 egg whites

1. Preheat oven to 350F. Combine everything in a medium bowl and mix until dough forms. Place on a nonstick cooking mat and roll to 1/8 inch thick. I used a sheet or parchment paper coated with cooking spray to set over top of dough before rolling.
2. Cut into 8-10 squares or wedges. Bake for 25 minutes or until crisp and edges have browned.

3. Remove from oven and cool completely.