almond flour

Oat and Almond “Wheat Thins” (Raw, Vegan)

Since changing my diet, there have been very few things that I miss. But one thing that I do miss terribly are Wheat Thins. Especially when those lovely crackers go on sale at Safeway for $1.88 a box, like the last time I was there. I swear that my hand almost reached out and grabbed one before I could stop myself. Honestly it’s kind of scary that these crackers are so cheap…

Anyhow, I have been looking around and found several Wheat Thin recipes that are raw, but none of them worked for me. I made several with very disappointing results. Here I will show you the recipe I developed. The only thing I am still working on is the seasoning. Therefore I will leave that part of the recipe up to you. Otherwise these crackers have a wonderful texture without using too many nuts or flax seeds.

Oat and Almond “Wheat Thins” (makes roughly 3 cups of crackers)

Ingredients:

  • 1 cup oats ground into flour
  • 1 1/2 cup almond flour made from almond pulp
  • 1/8 cup flax seeds
  • 5/8 cup filtered water
  • 1 1/2 tbsp of agave
  • 1 to 2 tbsp seasoning (I recommend more rather than less)
  • 1 1/2 tbsp olive oil
  • 2 tsp sesame seeds
  • 1 tsp of salt, plus extra for sprinkling

Instructions:

  • Place the filtered water in a small bowl and add the flax seeds. Cover and let sit for 4-6 hours.
  • Grind the oats into a flour.
  • Place the oats and almond flour into a large bowl.
  • Add the flax seed “gel” into the flour and mix until combined.
  • Add the agave and oil and combine.
  • Add the seasoning including the salt and combine.
  • Add the sesame seeds and fold in.
  • Place the mixture on a piece of parchment paper. Fold the paper in half over the mixture. (The parchment paper should be double the size of the working surface.)
  • Use a rolling pin and roll the mixture to the desired thickness. (You can choose how thin or thick you want the crackers to be.)
  • Score the dough into the size of crackers you desire. I recommend using a pizza cutter if you have one.
  • Sprinkle salt on top of the dough.
  • Place the crackers in the dehydrator. You do not need to use teflex sheets.
  • Dehydrate at 145 degrees for 1 hour.
  • If the crackers are still not dry enough for your taste, then after one hour, reduce to 105 degrees and continue to dehydrate until done.

Enjoy these with:

  • Almond butter
  • Hummus
  • Jam or jellies
  • Any other dips you would like
Flax seeds soaked

Flax seeds soaked

Oats, almond flour and flax seed gel mixed

Oats, almond flour and flax seed gel mixed

Dough after rolling

Dough after rolling

Crackers in the dehydrator

Crackers in the dehydrator

IMG_3193

Crackers with homemade almond butter

Crackers with homemade almond butter

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Blueberry Brownies Remade (Raw, Vegan, Paleo)

Earlier this week, I picked up a small carton of blueberries. I looked on my refrigerator today and they were still staring at me. I could tell that if I didn’t eat them soon they would go to waste. So I tried to find some good recipes that didn’t require more than 1 cup of blueberries. And I hit on this one, from Coconuts with Berries. The recipe can be found here. The only problem is that when I tried to make it, I didn’t like the taste of the coconut in the brownie. It seemed to make my brownie too tart, even sour?

So if you are have some spare blueberries, then try this out. It tastes delicious, and doesn’t have too much added sweetener or oil. The top of quite creamy and not so stiff, so I recommend storing it in the freezer and eating it cold. But don’t we all like cold desserts?

Blueberry Cream

Ingredients for the brownie base:

  • 1/2 tsp vanilla
  • 2 tbsp agave
  • 3 pitted dates (on the larger side)
  • 1/4 cup cocoa powder (raw cacao will also work)
  • 1/2 cup walnuts processed roughly into a flour
  • 1/3 cup plus 2 tbsp almond flour (store bought or made of almond pulp)
  • Pinch of salt

Instructions:

  • Process the walnuts into a flour. This can be as fine or rough as you like.
  • Add vanilla, agave, and dates into a food processor and process until smooth
  • Add the walnuts, cocoa powder, salt and almond flour into the mixture and process until smooth.
  • Spread in a small pan or plastic container (I used a 5×5 container) using a silicon spatula.
  • Store in the freezer to set.
In a small processor, process the walnuts into a flour like consistency

In a small processor, process the walnuts into a flour like consistency

Put the wet ingredients into the food processor

Put the wet ingredients into the food processor

Process until the dates are completely broken down

Process until the dates are completely broken down

Add the dry ingredients and process

Add the dry ingredients and process

The resulting mixture should be grainy, but with no large pieces

The resulting mixture should be grainy, but with no large pieces

Spread the brownie mixture into a small pan or container and store in the freezer

Spread the brownie mixture into a small pan or container and store in the freezer

Blueberry Layer

For the blueberry topping follow the instructions on here. I substituted 1 for 1 agave to maple syrup. I also kept the coconut oil at room temperature, since it really doesn’t need to be heated up. Spread on top of the brownie layer and put back in the freezer to set.

In a small blender or food processor, process the blueberries until smooth and then add the agave and coconut oil. I left the coconut oil at room temp and used 1 tbsp of agave

In a small blender or food processor, process the blueberries until smooth and then add the agave and coconut oil. I left the coconut oil at room temp and used 1 tbsp of agave

Processing...

Processing…

The resulting blueberry layer should look like this. Taste and add more agave if it is not sweet enough

The resulting blueberry layer should look like this. Taste and add more agave if it is not sweet enough

Spread the blueberry layer over the brownie and return to the freezer to set

Spread the blueberry layer over the brownie and return to the freezer to set

Blueberry Brownie Remade

Blueberry Brownie Remade

These brownies are wonderfully sweet. Keep in the freezer until serving time.