Category Archives: Breads

Garlic Herb Crackers

A staple in my house is this recipe, which is for crackers made with almonds (I cannot eat any store-bought crackers).  This works great for me when I need a crunchy, salty treat.  I’ve also used these for taco night, pizza night, a quick snack with almond butter and honey, and a bunch of other things.  I love it that they are so versatile!!!  My husband also loves them, and my kids clamor for them whenever I make them.  A win-win recipe, for sure!

So last night my daughter mentioned garlic bread.  Since I cannot have your typical garlic bread, I decided to take my basic Quick Cracker recipe and modify it to see if I could get a garlicky-bread flavor.  I added some fresh parsley to it, but you could add whatever herb you want to mix the flavor up a bit.  I loved this version, though my husband likes them the normal way (he likes them simple, which just butter on top!).

Here’s the recipe:

  • 1 cup almonds, ground up (it’s okay if they are not ground fine)
  • 1 cup shredded cheese (cheddar is great for the basic recipe…it blends in with everything)
  • 1 egg
  • 2 cloves garlic, put through that little garlic tool that gets the juice out 🙂
  • 1/2 cup fresh parsley, finely cut up
  • 1 tsp sea salt
  • fresh ground pepper

Simply add everything together and mix well.  Then lay out a sheet of parchment paper cut to the size of your rectangle cookie sheet.  Put the mixture on the paper, then put another sheet of parchment paper on top.  Take a rolling pin and roll the mixture until it is pretty thin, but even, and is about the same size as the cookie sheet.  Take the top sheet of parchment paper off, place the other one with the rolled out mixture on it onto the cookie sheet, and pop it in the oven at 350 for about 10 minutes.  Check on it at 10 minutes.  You want the edges to be turning a good brown, so bake for another 2-3 minutes until they are brown and the middle looked slightly less brown.  Be careful though as this can get overdone easily, and isn’t as tasty.  If you undercook it, the crackers simply won’t be as crunchy.

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Posted by on November 16, 2011 in Breads, Crohn's Journal, Recipes, Sides


Strawberry Scones

Did you know that Almond Flour is extremely easy to bake with?  Though it doesn’t “poof up” like white-flour bread products, it still has a great taste and is amazingly good for you!  Most almond flour recipes I’ve encountered have a few basic ingredients:  Almond Flour, sea salt, baking soda, and eggs.  Out of these ingredients I can make just about anything.  If you add honey, it makes a sweet treat.  Grapeseed oil can add a level of moistness that I haven’t seen in a long time.  And any sort of spices, fruits, and even chocolate can be added to change it up a bit.  Almond flour is low-carb, high in protein, and rich in vitamins, minerals, and good fats.  In short, it is a great alternative to processed, white-flour products!  Almond flour can be expensive though, so I have to be careful not to overdo it.  Honeyville is a great place to buy almond flour online.  If you bake with it a lot, buying the 25 pound box is a great deal.  Simply separate it out into gallon-freezer bags when it comes, stick the extras in the freezer, and you have months of almond flour on hand for those sweet treats you are craving for!

So today I wanted to make scones.  I couldn’t add the chocolate like the recipe calls for, so instead I decided to chop up some fresh strawberries and fold them in.  I made a half-batch…just enough treats for me for a few days.  I’d take a picture, but to do that I would have to stop eating them long enough to get one!  🙂

Here’s what I did:

1 1/4 cups almond flour

1/4 teaspoon sea salt

1/4 teaspoon baking soda

1/8 cup honey

1/6 cup of grapeseed oil

1 egg

1 cup chopped fresh strawberries

Add the dry ingredients together.  Then add the wet ingredients, including the egg, and whisk well.  Add the wet ingredients to the dry, and mix will.  Fold in the strawberries.  Drop by 1/4 cup spoonfuls on a cookie sheet lined with parchment paper.  Bake in the oven at 350 for about 15 minutes, or until the tops just start to get a good brown.

That’s it!  Bake these treats, and enjoy them with your coffee or tea in the morning.

I am.  🙂


WFD: Vanilla Cupcakes

Yes, that’s right.  For dinner tonight I had Vanilla Cupcakes.  Now, before you go and shake a finger at me :), hear me out.  It was my daughter’s 8th birthday party, and 15 minutes before the 7 girls were to arrive I realized that I had NOTHING that I could eat to keep me going through the 4-hour party.  I had a recipe from for Vanilla Cupcakes that I wanted to try and it looked super easy, so I put it together for my “dinner.”  I hoped that it would be a good “grab and go” food for the night, and I was not disappointed!

My first impression is that these are a cross between a muffin flavor and a cupcake.  Not a true cupcake in my mind because they just were not sweet enough.  Regardless, they were super easy to eat, and kept me going.  Each muffin had the equivalent of a 1/2 egg, plus honey and almond flour, so I figure I was eating pretty healthy.  🙂

Here’s the recipe of what I did:

1/4 cup coconut flour

1/4 almond flour

1/2 teaspoon sea salt

1/4 teaspoon baking soda

6 eggs

1/2 cup canola oil

1/2 cup-ish (add more for more sweetness) honey

1 teaspoon vanilla

I simply mixed this all together and poured it into my cupcake tin.  You’ll want to grease the tin very well, or use cupcake liners (papers?  little baking cups?  sorry….brain freeze on the name!)  Bake at 350 for about 20 minutes.  I would think you could frost these with some sweet concoction, and they almost would make you think you were eating “real” cupcakes.  Regardless, they were a great treat for me tonight when I needed something to put in my belly.  🙂


Fried dough!!!


I have not had a donut in over a year.  In looking through one of my recipe sources yesterday, I found one for fried dough.  Of course, I had to try it….

Basically you take a almond flour pancake recipe, and modify it a bit.  I added 2 tbsp honey to 2 eggs, and blended them well together.  Then I added 1/2 cup plus a titch of almond flour, 1/8 tsp salt, and 1/8 tsp baking powder.  Mix until well blended.  Then, I turned the pan on to medium (too hot will burn these), and added about 1/2 an inch of canola oil.  The dough was still pretty runny, but when I dropped a spoonful into the hot oil, it formed a perfect circle.  I fried them for just a minute or two on each side, and then let them drain on a napkin covered plate.

They reminded me of silver dollar pancakes, but fried.  🙂  This one recipe made about 20 (which are already gone…before lunchtime!).  I served them to my kids as “donuts” and sprinkled a bit of powdered sugar on top.  They loved them!  Each kid had four, and probably would have had more.  🙂

This is something I will definitely keep in my file for a special treat.  They really remind me of donuts, and are oh so delicious.


Coconut Almond Biscotti

Oh yum!  I tried this recipe last night, and it is so good!  It doesn’t turn out like the biscotti you get at the coffee shop- hard and dry but delicious when dipped in coffee- but it was great nonetheless!  It is more like a breakfast cookie, which suited my taste buds just fine.  The only problem, again, is that I find it hard to eat just one or two a day.  🙂 

I found the original at, and here is what I did:


1/2 cup honey

1/2 cup vegetable oil

2 eggs

1 tsp vanilla

1 cup coconut flour

1/2 cup almond flour

3/4 cup slivered almonds


Preheat oven to 325 degrees.  Prepare a cookie sheet by greasing it with oil and placing a sheet of parchment paper on top. 

Take the honey and the oil and beat them together with an electric mixer until well mixed (about a minute).  Add the vanilla and eggs, one at a time, blending well after each egg.  Add half of the coconut flour and half of the almond flour, mixing until well blended.  Add the rest of the coconut flour and almond flour and mix until well blended.  Do not over beat.

With a rubber spatula stir in the slivered almonds.  Using the spatula, plot the dough onto the cookie sheet in to long logs, parallel to each other.  SLightly smooth the top and sides.  Bake for 18-20 minutes, or until browned but not burnt.  Remove the tray from the oven and with a sharp knife, gently gut the logs into 1 inch cookies.  Gently flip them over, and return the tray to the oven for 12-15 minutes, or until the cookies are a rich brown.  Remove from oven and allow to cool completely.  These can be frozen.


Posted by on August 30, 2010 in Breads, Breakfast, Crohn's Journal, Recipes


Cinnamon Rolls

I wanted to make cinnamon rolls that I could eat, and found this recipe from heal-balance-live.  It uses almond flour and honey instead of sugar and white flour, along with other SCD safe ingredients.  All-in-all, I think they turned out great.  It isn’t really a substitute for true cinnamon rolls, but it is a good, baked, sweet treat.  The next time I do it, I want to double the topping and pour some over the top of the batch before I bake it so that it has that yummy goodness on top and bottom.  🙂  The only problem I can foresee is that one recipe might not last me very long….they are that good to me!!! 

Here’s the link to the original:

Wendy’s Cinnamon Rolls

1/2 C butter
1/2 C honey
3/4 C chopped pecans

1/4 C melted butter
1/4 C honey
3 eggs
1/4 tsp white vinegar
1/2 tsp baking soda
1/4 tsp salt
3 C almond flour

Spice Mix
1/2 C almond flour
Scads of cinnamon (I used 1 Tablespoon)

Generously butter a 9″ round cake pan and line the bottom with parchment paper. Melt 1/2 C butter and 1/2 C honey in a small pan. Bring to a boil and cook for 5 minutes or until a candy thermometer reads 249 degrees. Pour into cake pan and sprinkle pecans over caramel.

In a small bowl, combine ingredients for spice mixture and set aside.

In a medium bowl, combined dough ingredients. Dough will be stiff. Drop by heaping tablespoons (I use a cookie scoop) into your WET hand and roll into a ball. Roll the dough into the spice mixture, and place on caramel mixture. When you are done, flatten just a bit.

Bake at 325 degrees for 30 minutes or until a toothpick comes out clean and the center seems firm. Loosen the edges and invert onto a serving place. Cool to room temperature and serve.


Quick Crackers

I just love this recipe!  It really satisfies my need for something crunchy and salty.  🙂

Quick Crackers

  • 1 cup almond flour
  • 1 cup grated cheddar cheese
  • salt and pepper to taste

Mix all ingredients together in a bowl.  Turn the mixture onto parchment paper.  Put a second sheet of parchment paper on top.  With a rolling-pin, roll the mixture between the parchment paper sheets until it is very thin.  Remove the top sheet of parchment paper, put the other sheet with the rolled-out mixture on a cookie sheet, and bake it in the oven at 350 for about 10 minutes or until the edges start to turn too brown.

taken from


Posted by on April 22, 2010 in Breads, Recipes, Sides