Almond Flour Crackers

IMG_2160These crackers are paleo friendly and gluten free. One batch makes about 50-60 crackers so you will be able to enjoy these for a while (unless you live with my kid, who is a little cracker thief). Another bonus–they are easy to store! Add the crackers and a paper towel into a ziplock bag or bowl with a lid, and leave on the counter. You definitely don’t want to store these in the fridge or they will become chewy. I love to spread butter and jelly on top, but I’ve also been known to use them with dips and lunch meat. I hope you love them!

 Ingredients:

2 cups almond flour
1 cup tapioca flour
1 tsp sea salt
1 tsp honey
1/4 tsp baking soda
1/3 cup oil (I prefer avocado, olive, and sunflower seed oils the best for this recipe)
2 eggs

Preheat the oven to 350 degrees. Using your food processor, add the almond flour, tapioca flour, sea salt, and baking soda. Pulse together for 15 seconds. Add in the remaining ingredients and blend together for another 20-30 seconds.

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Next, lay down a piece of parchment paper onto the counter that is the same size as your cookie sheet. Form the dough into 2 balls and place one of these on the parchment paper. Put another piece of the same sized parchment paper on top of the dough. Using your hands gently flatten the dough down. With your rolling pin, roll the dough out to 1/8 inch thickness (rolling over the top piece of parchment paper so that the dough won’t stick to the rolling pin).

When I do this step I try to keep a rectangular shape by trimming the sides of the dough and filling in the gaps with the trimmings. Keep rolling until the consistency is even throughout the rectangle.IMG_2133Remove the top piece of parchment paper and cut the cracker shapes using a pizza cutter. A knife works too but it will take more time and your crackers won’t come out as even.IMG_2141

I like to cut squares that are about 2” X 2”. Slide the crackers with the parchment paper onto your cookie sheet and bake for 8 minutes. Repeat this process with the second ball of cracker dough.IMG_2144Let cool for 10 minutes and enjoy! Make sure they are 100 percent cool before storing them.

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Lemon Glaze

IMG_2579This topping takes me back to my childhood–it reminds me of the glaze on my mom’s lemon poppy seed pound cake. The lemon is subtle and has a surprisingly pleasant taste when combined with the honey. I love this drizzled over my vanilla pudding cake. Vanilla Pudding Cake with Lemon Glaze–its the perfect dessert for a wedding shower, brunch, or on Mother’s Day. Enjoy!IMG_2552

Ingredients:
1/2 cup honey
1/4 cup full fat coconut milk
1 tsp lemon zest

Using a 1-2 quart sauce pan, warm the honey and coconut milk over medium heat. Whisk frequently. Bring to a boil and remove from heat. Add in the lemon zest and let cool to room temperature while continuing to whisk occasionally. Drizzle over your dessert. You can also store in the refrigerator. It will thicken as it cools, especially when in the fridge. IMG_2567

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Organic Marshmallows

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Oh my word–these are GOOD! Seriously, these Marshmallows taste like the real deal, but have none of the bad and all of the good, including: gut healing gelatin, honey, sea salt, and vanilla. And bonus, they are really fun to make. When I was making them my husband kept hearing me go “oh wow!” and “awesome!”

My daughter was in bed already, so she missed out on the fun . Next time I make another batch I will make sure she can gets to join in on the fun. When you are whipping the marshmallow mixture it grows before your eyes like magic. So cool! With that said many people suggest using a candy thermometer while heating up the honey but (surprisingly) I don’t have one so I just timed it and used my kitchen intuition and it worked perfectly. I will include instructions for both ways.

You also really need either a stand mixer or a very strong hand mixer to whip these for 10 minutes on high. It would be hard to hold onto the hand mixer for the entire time, so either have a friend that can trade shifts with you or remember to take your vitamins the day you decide to make these.

Side Note–I tried to make bunnies out of these to have some healthy peeps for Easter, but it didn’t turn out so I will keep working on that and keep you posted!

Alright my friends, here we go!
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Ingredients
1 cup filtered water, split into 2 half cups
3 tablespoons powdered gelatin (here is the one I use and love)
1 cup honey (I like a blackberry or wildflower honey. Clover and buckwheat may have too strong of taste)
1 teaspoon vanilla extract
¼ teaspoon sea salt

Instructions:

Start by combining 1/2 cup water and gelatin into the mixer bowl. Let that sit for about 10 or more minutes (while your honey mixture is cooking).IMG_2448

In a small to medium sized sauce pan heat the honey, extra 1/2 cup water, vanilla, and salt on medium high heat. Bring the honey mixture to a boil and if using a candy thermometer heat it to 240 (stirring frequently) or if you don’t have one, boil for 8 minutes (again, stirring frequently).IMG_2450

Once done heating, turn the mixer on low and slowly pour the honey mixture into the gelatin/water blend. Turn the mixer up to high and set a timer for 10 minutes. While it whips you will start to notice it thicken and grow. It will start to form peaks.

While that is whipping, line a 9×9 pyrex/baking dish with parchment paper so that all surfaces are covered. This stuff is seriously sticky and hard to work with until it sets.

Once the 10 minutes are done, using a spatula, pour the marshmallow mix into the baking dish. It is best to let this set out overnight. Don’t cover it. Don’t put it in the fridge. Just let it set out on the counter to firm up. If you cover or refrigerate it won’t set right because of the moisture.IMG_2464

Now for the fun. After it has set out overnight, remove your marshmallows from the baking dish and separate the parchment paper from the sides by slowly pulling away. You will notice the marshmallows stretching and returning to their shape as the pull away. Trim your marshmallows into squares and you are ready to enjoy! IMG_2493

Optional Step: I wanted to fancy these up for Easter so I made a coconut “sprinkle” that I rolled them in. Here is what I did:

Ingredients:
1 cup shredded coconut
1 tbsp beet juice (for coloring)

In a small food processor or blender, blend the ingredients together for 20 seconds and place into a shallow bowl. After the marshmallows are cut, dip your fingers in a little bowl of water and coat each marshmallow lightly before rolling in the coconut.IMG_2468

How to store:
Lay them out onto a baking dish with no cover. These should keep on the counter for 2 weeks or so. I have also read reports that you can freeze these and they thaw well. If you put these in your fridge they will melt into what I’m guessing would be marshmallow fluff.IMG_2498

I am planning on testing these out as s’mores (minus the coconut sprinkles) this summer so I will keep you posted on how they do! Fingers crossed!

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