I found this yummy recipe on a favourite blog of mine “Delighted Momma” . It’s a wonderful blog and the lady who writes it is very inspiring, funny and not to mention gorgeous and very clever! I love to try out her ideas, so made these crackers (or some might call them biscuits) and have adapted it slightly. I made these gluten free but you could easily substitute the GF flour for regular flour.
Crunchy Cinnamon Crackers (GF)
- 2 cups gluten free flour blend
- 1 cup almond meal
- 1/4 cup sugar of sugar substitute such as Stevia
- 1 tablespoon of cinnamon
- 1 egg
- 1/4 cup of vegetable oil (I used rice bran)
- aproximately 1 tablesoon of milk (or water)
- Cooking oil spray
Pre-heat oven to 180 centigrade and line two baking trays with baking paper.
Combine dry ingredients in a bowl. Wisk eggs with oil and stir into the dry mix then use your hands to from into a dough. If it is too dry still, add the milk. I used my dough straight away but you can chill it for 20 mins if you like.
Place some baking parchment onto your work surface and lightly spray with oil . Roll the dough out using a floured rolling pin. You might find it easier to place another peice of baking parchment on top of the dough and roll it out between the two sheets. It should ideally be around 2-3 mm thick.
Use cookie cutters to cut out your shapes or a pizza roller to slice it into sqaures. Re-roll the etra dough and repeat until its all used up.
Prick your shapes with a fork and sprinkle with extra cinnamon, then pop them on a pre-sprayed baking tray. Prepare your nostrils for an aroma overload!!!!
Bake for around 15 mins. They might need a little less or longer, up to 20 mins even, it depends on the thickness of the crackers. Remove them when they start to look a nice golden brown. Mmmm your house will smell divine! Time to pop the kettle on….
This recipe is super easy and a great way to make a yummy snack that you and your littlies will love, whilst knowing exactly what has gone into them. I like to bag these up into little snack sized pouches, perfect for my son’s lunchbox, and a much nicer, healthier (and cheaper) treat alternative to supermarket pre-packed kids biscuits which are full of ingredients I can’t even pronounce!
I saw this idea on pinterest, where a pattern has been pressed into each biscuit, and couldn’t resist giving it a go!
I was craving ginger biscuits and S was keen to do some baking so I adapted a recipe to suit him being gluten free and was pretty happy with the results. My husband didn’t even complain about them being gluten free (usually he can tell the difference) So they must’ve been good!
Ginger biscuit/cookie recipe*:
- 150g dairy free magarine
- 220g soft brown sugar
- 1 egg
- 360g gluten free flour (I used Healtheries baking mix its by far the best I’ve found)
- 1 teaspoon gluten free baking powder
- 1 teaspoon vanilla essence
- 2 teaspoons ground ginger
- pinch of salt
*you can use regular butter and flour, if you don’t need to make them GF or dairy free!
Preheat oven to 170 centigrade (375 f) and grease 2 baking trays with non stick paper (ignore the fact that I used tin foil, I was out of baking paper when I made these and the foil was not my greatest idea) If you like you can halve the mixture once it is a dough, wrap it in plastic wrap and keep it in the fridge for a few days before baking a second batch.
Cream magarine, and sugar until pale and creamy then beat in egg. You can use a mixer but I used elbow grease! Add flour, baking powder, ginger and vanilla essence then a pinch of salt and beat with a wooden spoon until a dough has formed.
My little helper x
Next, roll walnut sized amounts in to balls and place an even distance apart on a baking tray like so:
To make the pretty patterns on the cookies I used a small bowl I had which had a cut glass pattern in the bottom. You can find similar patterns on the bottom of some brady type glasses, have a scour of your local charity/op shops for inspiring biscuit stampers! I sprayed the bowl lightly with cooking oil first.
Bake in the oven for 12-15 minutes – check at the 12 min mark and remove as soon as they are a golden brown colour.
Store in an airtight container or serve with a good old cuppa tea! x
I love a salty snack, give me savoury over sweet anyday. This is the perfect ‘throw in your mouth and munch’ snack for any time of the day to keep the hanger at bay (translation – hunger+anger)
Tasty, healthy, quick and easy and also gluten free. I am a bit slack with measurements, so these are approximate!
- 1 cup raw cashews
- 1 cup raw almonds
- 1/2 cup raw pistachios
- 1/2 cup pumkin seeds
- 1/2 cup sunflower seeds
- 1 1/2 tablespoons gluten free tamari soy sauce
- (optional) a pinch of dried herbs, I used rosemary but experiment with your favourite such as a pinch of cayene for a kick!
Preheat oven to 170 (150 fan) celcius.
Stir all nuts/seeds together in a mixing bowl with the tamari, then spread in a single layer on a baking tray. Bake for 10-12 minuits until golden in colour then leave to cool. They will become crispy as they cool so don’t panic if they seem soggy! Once cool, trasfer to an airtight container, or serve straight away.
In a beautiful vintage teacup, if possible 😉 x