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 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
Mmmmmm. Just looking at this photo again is making me want to eat one!
The reason I made these is because I get low blood sugar if I don’t eat little and often, and I need to eat a snack that will sustain me without giving me that sugar crash like a chocolate biscuit would (I get what my husband calls Hangry – a cobination of Hungry and Angry!) I don’t have a very sweet tooth but I do ocassionally crave something chocolatey and these bad boys really cut the mustard, being just sweet enough, chocolatey enough and as a major bonus, healthy, as they are packed full of super foods too! They would be a great little gift to make a new mother who has just had a baby and is breastfeeding!
I adapted the recipe from several I found online whilst searching for easy no bake ‘energy snacks’ some were called power balls (nooooo that just didn’t sit right with me!) but I have called mine energy truffles as I dusted them in cocoa powder to give them a grown-up treat appeal!
Here are the ingredients and method:
- 1 cup pitted dates
- 1 cup shredded unsweetened coconut
- 1 cup LSA (if you ca’t find LSA – a blend of ground linseed, sunflower seeds and almonds – substitute with any ground nuts such as almond meal)
- 1/2 cup seaseme seeds
- 1/2 cup cocoa powder
- 1/4 cup chia seeds
- 1/4 cup quinoa
- 2 tablespoons peanut butter (substitute for any other nut butter if you wish)
- 2 tablespoons runny honey
- 1 teaspoon vanilla extract
- extra cocoa powder for dusting (optional)
First place the dates in a small bowl and cover with freshly bolied water. Leave for about 5 minutes.
Meanwhile put all the dry ingredients in a mixing bowl. If you dont like or can’t find either the chia seeds or quinoa you can subsitute by adding extra seseame seeds, or whole sunflower seeds. (I made a batch without quinoa and they were less crunchy so this may appeal to some people.)
Drain and roughly chop the dates and add to the bowl.
Add honey and peanut/nut butter and vanilla extract and give a good stir! Now take teaspoon sized amounts of the mixture and with clean hands roll into balls. I guess mine were about the size of walnuts. Place on baking/greaseproof paper, and when you have used all the mixture simply drop each ball into the extra cocoa and dust lightly (this is optional though). Now layer in a airtight container between sheets of baking paper and chill in the fridge. I like them cold but you can of course eat them straight away! Bear in mind that after time the cocoa powder will ‘soak’ into the truffle so if they are a gift I would re-dust them in cocoa…
Nom nom.. a few have been dusted at the front.
my little helper