You’re The H*%%*# To My Cracker : Food Fight Friday

Ohhhhh laaaaaa you crazy Food Fight Flingers!

The weeks just seem to fly by here and even though I just put out a @foodfightfriday post, apparently today calls for another one. Well alrighty then…

Dandays and I have been on straight CHILL mode this last week. Good thing too because since we’ve been here we’ve hit the pavement running. It’s nice to have a little brake action (pun and spelling intended 😉) once in awhile.

Today, I sit in our air B and B with two loads of laundry in (I always have to have clean sheets), black beans cooling (I’m making a sweet treat out of them suckers), chickpeas drying (did someone say falafel night?), and @dandays right at my side (my tarantula warrior) writing our Food Fight Friday Steemit posts. Sounds like a good life, huh?

I know I’ve been a little stingy on the recipe posts so here’s a little something something for you to smoke on… Meet my half of this triple F contender, read @dandays’ contender for the other half.

Wheat Thin Free Crackers

I know what you’re thinking “really, Puravida? Your first recipe back and you’re going to share crackers?”

Well, yeah. I’m going to share crackers, crackers that are easy, crackers that are quick, crackers that are gluten and grain free, and crackers that, if you’re on this stupid super restrictive diet like me, can be had by all.

Check it out…

Ingredients

1.75 Cup almond flour
1 egg (large egg)
1 Tsp pink Himalayan sea salt
1-3 dash black pepper
1-3 dash garlic powder

Preheat your oven to 350 F

With your start up looking like the picture above go ahead and crack that egg(s) in a bowl and add your spices.

Add your almond flour and if you don’t have enough almond flour on hand (like myself) then also add a tablespoon or two of coconut flour. Careful though, coconut flour loves to soak up any liquid so you don’t want to overdo it and ruin your dough.

Mix it all really well. Shortly after mixing I switched my tool from a whisk to a fork because all of my dough ended up entangled within my whisk. I suggest you just start out with the fork and bypass all that unnecessary hassle.

Next, I put down some plastic wrap, plopped my big ball of dough down on it, hand flatten a bit, cover with another piece of plastic wrap, and whipped out my rolling pin.

I use the term MINE loosely as we are staying at a fully furnished and kitchen equipped air B and B.

Try to roll your dough out as thin as possible. This makes for a crispier and much tastier cracker.

Using a sharp knife cut strips into your dough and then cross them to make cracker shaped rectangles.

Carefully transfer the rectangles to a greased baking sheet and shake a little extra pink salt on top.

Put them in the oven for 15-18 minutes. I like mine pretty crispy so the longest I can go without burning them is perfect for me.

Of course I made somethin somethin to go with these crackers…

… you’ll just have to read @dandays Food Fight Friday post to find out what it is…

These crackers sure did look good on our Mediterranean plate though 😉.

Thank you all for hanging out with me on another @foodfightfriday. It feels good to share a recipe with y’all again, even if our internet is so slow we have to wait a good 65 seconds for every picture to load 🤦🏼‍♀️.

I’ll be out scoping all of the other contenders posts (because, why not?). Catch y’all later!

Pura Vida ✌️