My Gluten-Free Black Bean Crackers/Chips

wp-1476387671087.jpeg

With Beanitos Bean Chips costing over $3.50 a bag,  I have been searching for a black bean chip or cracker recipe for the last two weeks. I had found one and posted it on Facebook and tried it out as well. Unfortunately it called for dry (raw)  black beans. Something kept telling me not to use the uncooked dry beans, but I used them anyway. I had stomach cramps most of the next day.  So, since I had  bought a big bag of beans, I cooked them up after soaking overnight of course. I then proceeded to come up with the following recipe which turned out well! It makes about as much as a bag of Beanitos, about 3-4 cups depending on how thin you make them.

1 3/4 cup cooked drained black beans (or 1 can drained)

1 Tablespoons Olive oil

1 teaspoon salt

1 teaspoon Pyure or Truvia natural sweetener

1/2 cup Bob’s Gluten-Free 1-1 Flour Mix, and some extra for rolling out dough

Preheat oven to 375F degrees. I  mashed the beans in a medium-sized bowl with a potato masher. I then added the rest of the ingredients. Divide the dough in half. In 2 large baking sheet lined with parchment paper, I rolled out the dough with a pastry roller. I don’t recommend air-bake pans because the crackers won’t get crispy.   I also sprinkled the dough with flour as I rolled it out.  Roll out as thin as possible. Then sprinkle with more salt and roll lightly with pastry roller. Now use a pizza cutter and cut into desired size of crackers. Bake for about 5 minutes, move crackers around and turn them over, then check every couple of minutes. Keep moving crackers around from middle to edges to cook evenly. After 10 minutes,  the crackers will start browning quickly.  Remove the ones that are slightly browned and crisp (crakers will not bend when fully baked) and put in bowl. Repeat until all crackers are baked.

Advertisements

Gluten Free Thins

Gluten Free Thins 002

These crackers taste a lot like Wheat Thins, without the gluten!

Makes 4 cups

1 cup Bob’s Red Mill 50/50 Gluten Free Flour Mix

¾ cup oat bran

¼ teaspoon salt

½ teaspoon baking powder

1 Tablespoon ground flax seed

Mix and combine liquid ingredients in separate bowl, then add to dry mixture:

1/3 cup water

1 Tablespoon olive oil

1 Tablespoon melted butter

2 Tablespoons agave (for less sugar use 1 T. agave & 20 drops of liquid stevia)

1 egg (I have made these without the egg. The crackers turned out harder.)

Mix together in bowl. You may need to add more flour, but leave the dough moist. If it’s too dry it is more difficult to roll out. Divide into 2 portions. Heat oven to 350F.

Butter a large baking sheet. Roll out one of the portions with a small roller as thin as you can get it. Sprinkle with salt. Use pizza cutter and cut into about 1” squares. Bake and be sure to watch the crackers. After about 5 minutes when the edges start browning take out the pan and remove the browned crackers and start separating them. Keep going through this process and be sure to watch closely because they brown very quickly toward the end.

Millet/Oat Bran Crackers

Millet Oat Bran Crackers 003

We love these because there is no flour in them of any kind!  We should call them “Pain-free Crackers”!  They are very economical to make!  A pound of millet in the bulk section of our health food store is only $2 a pound.  Oat bran is only about $3 a pound.  Flax seeds are less than $2.50 a pound.  Each batch of crackers should cost less than $2!

Makes about 5 cups crackers

3/4 cup Millet

3/4 cup Oat Bran

2 heaping Tbsps. ground Flax Seed (can grind in blender)

2 Tbsp. Butter (plus some to grease pans)

1 tsp. Real Salt (divided)

In medium cover sauce pan add Millet, 2 1/4 cup water, 1 Tbsp. butter, and 1/4 tsp. salt.  Bring to boil and cook on med.-low heat for 25 minutes or until all the water is absorbed.

Meanwhile in small covered sauce pan add Oat Bran, 1 1/2 cups water, 1 Tbsp. butter, and 1/4 tsp. salt.  Bring to boil and cook on med.-low heat for 5 minutes.  Turn off heat and let sit until Millet is finished cooking.

 Preheat oven to 400F.

Grease 2 large cookie sheets or pizza pans with butter.

Add Oat Bran and ground Flax Seed to the Millet.   Mix well.  It will look like a lot of “dough”, but will shrink a lot.

Spread on pans, first with spatula, then roll out with small pastry roller.  Should be rolled out no thicker than 1/4″, preferably 1/8″ thick. Salt according to your taste.

Place both pans in oven alternating racks every 15 minutes and turning pans around to brown evenly.  After first 15 minutes use a pizza cutter wheel and cut into about 1-1/2″ squares.

Millet Oat Bran Crackers

Keep a close eye on the crackers and after another 15 minutes start rescoring with the pizza wheel again to break apart the crackers.  Watch the crackers and remove the browned ones.  The baking process should take about 45 min. to 1 hr. depending on the thickness.

 

Nut and Seed Flour “Biscuits”

P1040261 (800x600)

The taste and texture of these “biscuits” satisfy my desire for good home baked biscuits even though I make them in a muffin pan.  This recipe contains only flours from nuts and seeds, which in my experience results in less inflammation and weight gain.

Quinoa is actually a seed and packed with nutrition!  It contains all eight essential amino acids and is a complete protein.  Combined with the high protein, high fiber Almond and Coconut flours these biscuits offer a good addition to any meal or as a snack.  I like to dab on some Almond Butter (sweetened with a few drops of liquid stevia) as a high protein snack in the afternoon.

Each biscuit has 5.4 grams of Protein, 3.3 grams of Fiber, and a low 7 grams of carbs.

I hope you will try this recipe, it’s very quick and easy!

Makes 6

In large bowl add:

3/4 cup Almond Flour

2 Tbsp. Quinoa Flour

2 Tbsp. Coconut Flour

1/2 tsp. Real Salt

1/4 tsp. Powdered Stevia

2 tsp. Homemade “Corn-Free” Baking Powder

2 Tbsp. Baking Powder

2 Tbsp. Ground Flax Seed

Mix all above ingredients in large bowl with large wire whisk.

Then add:

1/2 cup water

2 Tbsp. melted Butter or Coconut Oil

1 large Egg

Bake in muffin pan greased with butter or coconut oil, filling each section 2/3 full.  Bake 375F for 20 minutes or until toothpick comes out clean.

Coconut Almond Bread

Coconut Almond Bread

I found this recipe on Nourished and Nurtured website.  It’s a high protein, high fiber, low carb bread.  I’ve been making it and enjoying having bread to eat, since I’ve cut out wheat products from my diet the last few years.  I must say that this bread is a lot like a cake and I love eating it with butter and my homemade sugar-free maple syrup on top!

2/3 cup coconut flour

3/4 cup almond flour

1/2 cup plus 2 Tbsp. butter

8 eggs

1 Tbsp. honey or 30 drops liquid stevie or 3 Tbsp. coconut sugar

1 1/2 tsp. apple cider vinegar

3/4 tsp. sea salt

3/4 tsp. baking soda or 2 tsp. Baking powder and no vinegar

  1. Melt butter in a small saucepan over low heat.  Turn off heat and allow to cool a bit.  Stir in the honey and vinegar.
  2. Break the eggs into a medium bowl.  Add the salt, baking soda, almond flour, and butter mixture.  Mix together with mixer.coconut almond bread - eggs
  3. Measure out the coconut flour.  It will need to be sifted.sifting coconut flour
  4. With mixer, mix the sifted coconut flour into the other ingredients very well.  Mixture will be very thick, but don’t add any liquid.mixing coconut almond bread
  5. Spoon the batter into a well-buttered 8.5″x 4.5″ loaf pan.Coconut almond bread in pan
  6. Bake at 300 degrees F for about 45- 55 minutes.  It will be done when it is set in the middle (check by pressing lightly in middle or when toothpick comes out clean).baked coconut amond bread
  7. Let cool for about 15 minutes, then use a spatula or knife to go around the edges.  Invert the pan and transfer loaf to a cooing rack.  Cool completely.coconut almond bread cooling
  8. Wrap tightly with plastic wrap.  Store in the fridge or freezer.  I like to slice it fairly thin and place waxed paper between the slices and store in the freezer.

Gluten-Free Oat Waffles

Makes about 12 ( 1/3 cup batter for each waffle)

In large bowl add:

2 large eggs, beaten

3 Tbsp. ground Flax Seed (I grind my own in a blender)

2 1/2 cups  water

1 teaspoon vanilla

5 Tbsp. melted butter

1 teaspoon of salt

1/2 teaspoon powdered stevia

1 Tbsp.  homemade corn-free baking powder

2 Tbsp. Tapioca Flour

Mix together with wire whisk and add:

1 1/4 cup oat flour

1 3/4 cup oat bran

The batter will thicken upon standing so if the batter is a bit thin, let it set for about 5 minutes.  Don’t be tempted to add more flour because believe it or not it will thicken quite a lot!   I use a 1/3 cup measuring cup to pour batter into waffle maker, no need to grease it.

We eat the waffles with lots of butter and my homemade sugar-free maple syrup.

I freeze the leftovers.  Cool on wire rack completely and wrap each waffle in wax paper and put them in a gallon zip-lock bag. I fold the used  wax paper sections and reuse next time.  I put frozen waffles in the toaster and they do brown up some and are a bit crunchy.  My husband loves his soft in the microwave on high for about 1 minute.

Oats Mini Loaf

This is a great little gluten- free loaf that I baked today to go with our left-over beef stew. It’s wonderful with any soup or salad.  It tastes like corn bread!  We love to slather on the butter and honey!  Also, very quick and easy!  About 40 minutes total from start to finish!

In medium size bowl add:

1  egg

1/2 cup rice milk

2 heaping teaspoons of ground flax seed (I grind whole flax seed in blender)

3 Tbsp. melted butter

1/8 teaspoon salt

1/8 teaspoon powdered stevia

2 Tbsp. xylitol sweetener

1/4 cup oat bran

1/2 cup oat flour

1 teaspoon Homemade Baking Powder (or your choice)

Spoon into buttered mini loaf pan (5″ x 2.5″  – bottom of pan measurement)

Bake at 375 F /190 C  for 25 – 30 minutes or until edges start to brown and toothpick comes out clean.