had lots of requests for these recipes.... here they are... almond milk, energy bars and endurance crackers.... Endurance Crackers These Endurance Crackers are extremely light and crispy while providing long-lasting energy. They are also vegan, gluten-free, soy-free, nut-free, sugar-free, and oil-free to boot! Feel free to change up the seasonings and spices as you wish. Nutritional info follows. Yield: 22 large crackers Ingredients: •1/2 cup chia seeds* •1/2 cup sunflower seeds •1/2 cup pepita seeds (or pumpkin seeds) •1/2 cup sesame seeds •1 cup water •1 large garlic clove, finely grated •1 tsp grated sweet onion •1/4 tsp kosher salt, or to taste •Herbamare & kelp granules, to taste (optional) NOTE: I throw all the seeds in the processor first so they are all nice and fine grained mostly 1. Preheat the oven to 325F and line a large baking sheet with parchment paper. 2. In a large bowl, mix the seeds together. In a small bowl, mix the water, grated garlic, and grated onion. Whisk well. Pour the water mixture onto the seeds and stir until thick and combined. Season with salt, and optional Herbamare and Kelp granules, to taste. Add spices or fresh herbs if you wish. 3. Spread the mixture onto the prepared baking sheet with the back of a spoon until it’s less than 1/4 inch thick. Not to worry if a couple parts become too thin, you can just patch them up. 4. Bake at 325F for 30 minutes. Remove from oven, slice into crackers, carefully flip onto other side with a spatula. Bake for another 30 minutes, watching closely after about 25 minutes. The bottoms will be lightly golden in colour. Allow to cool completely on the pan. Store in a container or plastic baggy. Nutritional Info: (per cracker, makes 22 large crackers): 77 kcals, 6 grams fat, 4 grams carbs, 0 grams sugar, 3 grams fibre, 3 gram protein. ======================================= almond milk. (note, you can also use cashews if you want to experiment.. they are good too!) (this makes one quart. i double it and make two quarts at a time) it lasts 4 days in the fridge. i soak them overnight and then pop the skins off while watching tv (only takes about 10 mins to do 2 cups worth). 1 cup raw almonds and 3-4 cups water in the blender. 1 tbspln honey. blend. then strain milk into bowl or jar using either a nut bag (fine mesh) or cheesecloth (couple layers) energy bars. i buy almond flour. or chickpea flour...or.... then i buy different nuts and dried fruits (not dehydrated) at trader joes. i toss about a cup or so of nuts in the food processor and chop em up. then i toss in 2 cups of dried fruits... any kind. let your imagination run wild. i try to make different flavors each week. then about 1/2 - 1 cup of either (or a mix of) choc chips, toffee bits, butterscotch chips, etc... for fun. process all until well mixed/chopped. then i put in a bowl. add 1 egg. add approx 2 cups almond flour. some spices(i alternate with pumpkin pie spices, cinnamon, nutmeg, cloves, etc)... whatever you like. maybe some vanilla extract. mix well. put in a greased 8x8 or 9x9 pan. bake about 35 - 40 minutes. cut into 1x1" squares (or bigger if you like). i get those snack baggies (1/2 size) and put them in there. then i stick em in the fridge so they last all week. you can also freeze any extras and use them later...
Posted on: Wed, 05 Jun 2013 23:24:04 +0000
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