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.
- 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
- Preheat the oven to 350°F.
- Brush two baking liners or two sheets of parchment paper with butter, ghee, or oil.
- Fitted with the S blade, puree the sweet potato in your food processor until very fine.
- Add the rest of the ingredients (except the egg) and puree until smooth and pasty.
- Divide the dough in half and roll or press each half out to 1/16 inch between the two sheets of paper. Take your time to roll it evenly.
- Remove the top layer of paper and use a pastry cutter or spatula to cut into squares or rectangles. If the top paper sticks, simply transfer the dough with the paper to a baking sheet and bake with the paper on for about 8 minutes, then cut into squares.
- Remove any browned edges and poke a pattern on top with a fork.
- Whip the egg with a fork until frothy, brush it on the crackers, and sprinkle with additional sea salt.
- Return to the oven and continue to bake until they’re beginning to brown.
- Turn off the oven, crack open the door, and let rest about 30 minutes until crackers become crispy.
- Store in an airtight container. If the crackers soften over time, re-crisp them in the oven at 300˚F for about 5–7 minutes.
Note: If you want to make these in your blender instead of the food processor: Use nut flour rather than whole nuts. Melt the butter and blend with the sweet potato in your blender until smooth, then stir together in a bowl with the rest of the ingredients.
More from The Ultimate Grain-Free Cookbook: