- 10 ounces white or yellow sweet potato (about 2 cups, roughly chopped)
- 1-3/4 cups almond, cashew, or macadamia nut (or 2 cups nut flour)
- 1/2 cup butter
- 1 tablespoon gelatin
- 1-1/2 teaspoons sea salt
- Egg for brushing
In The Ultimate Grain-Free Cookbook (Skyhorse Publishing, 2018) by Annabelle Lee, readers will be able to learn about Lee’s journey with refined grains and find new recipes to try. If you are struggling with health issues, you may find some of the answers to your questions as well as ideas for a lifestyle change.
When I first began to omit grains from my life, bread was the most difficult to stop eating. With no one in my family having obvious reactions to gluten at the time, I kept trying to eat a little bread here and there. Then, I graduated to thinking, I’ll just eat gluten-free breads, because I thought gluten was the villain. Wrong. All that refined starch in those gluten-free breads wreaked havoc on my health and my weight (particularly my mid-section). What?! Life without a piece of good ol’ bread now and again? That wasn’t going to work. So, I got to work and lo and behold: delicious and simple recipes made without grains, processed starches, or yeast. Taking yeast out of the equation means we no longer must wait hours for a loaf of bread. I like that almost as much as knowing I can eat bread anytime now. Psyllium husk is a necessary ingredient in these recipes and using the brand I recommend will assure your best results—I grind it to a powder in my coffee grinder.
Savory Butter Crackers
I love this cracker because it’s simple and tasty and goes with just about anything. Take your time when rolling out the dough, so it’s thin enough and as even as possible. This way each cracker will be consistent. Make sure you rest them in the warm oven so they can fully crisp up.