Gosh, what a week this was. Progress was made with our big seasoning adventure. And the best news ever….it passed my son’s taste test! Can you hear me breathing a sigh of relief? Well, I sure did! Just think, I had to take his recipe (which he made in small batches) and have them up-scaled to begin production on a somewhat larger basis – think 400, 4 ounce bottles AND make sure the unique taste was still there. Talk about putting a bit of pressure on myself. But thank goodness it worked! This Beef Rub seasoning is just the best, but better yet, it isn’t just for beef. Although, when you put it on a steak and grill it, it has such a succulent flavor. I have been using in soup, on salads and even in my eggs. Clever boy, my son!
As you know, my book is right around the corner, so in keeping with my quest to find information and offer suggestions on how to be gluten free and still try to eat something that is low glycemic, I found an amazing recipe!
OK, let’s be honest, sometimes, you just want something you can crunch on, something you can sink your teeth into, but you want to maintain your low glycemic food plan. AND you want something that is baked, right? Well, not only is the recipe easy to make, but it is high in protein too. Yay!
It is gluten free mock Matzo crackers which I found on food.com from What’s Cooking?, 3/8/2007. Matzo crackers are usually served around Passover, but this week is the Jewish New Year, so I thought this was fitting. Kind of an exciting find. Sometimes you just have to have crackers, right? This recipe takes just 10 minutes to prepare, 10 minutes to cook and serves 5
1/3 cup potato starch
1/3 cup almond meal
1 tablespoon flax seed meal
2 tablespoons vegetable shortening or 2 tablespoons solid coconut oil
3 tablespoons warm water
1/4 teaspoon salt
Preheat your oven to 450°F
Preheat your oven to 450°F
Cover a cookie sheet with aluminum foil or parchment paper. In a medium bowl, combine the dry ingredients. Mix shortening or coconut oil into the dry ingredients using your hands. Add water just a little bit at a time until the dough makes a ball and isn’t too sticky. Knead well, making sure there are no big chunks of shortening. If the dough is sticky, add additional potato starch.
When well mixed, take walnut size pieces and press with your fingers onto the foil/paper covered baking sheet until flat and thin. Smooth out edges, if desired, and use a fork to prick rows of holes.
Bake for 10 minutes, watching carefully to make sure they don’t get overdone. You should under bake them slightly, rather than over baking. Remove from oven as soon as the edges become slightly brown – The top should still be white. Guilt free crackers! They are high in protein, too.