I am constantly on the search for easy homemade lunch and snack ideas. Both of my children take a homemade lunch or snack to school everyday, so each night before bed I find myself in the same place…
…in front of the open fridge, staring and waiting for a healthy lunch idea to present itself.
Basically I just ramp up our electricity bill every evening by staring into the fridge for so long if you really want to know the truth.
Even though I try to focus on fruits and vegetables, my kids usually request as many bread products as they can come up with. Crackers, chips, bread, muffins…they love them all. In an attempt to keep our budget down and our nutrition up, I try to make as many of these products as I can. Usually on Saturday or Sunday I make muffins, breads and crackers for the week. The only problem with this menu planning idea is that my kids usually “help” me make everything and then beg to eat half of each batch. So I end up with about 5 crackers left for the rest of the week!
These crackers are VERY fast to make. They remind me of those fancy flat bread crisps from Whole Foods that cost 8 dollars and you eat in 5 minutes. My version leans on the sweet side and uses coconut sugar and cinnamon sugar spice. We used the Cinnamon Sugar Cookie seasoning from Primal Palate for this recipe (I love their fall fest: sweet collection spice blends, everything is gluten-free, non-gmo and non-irradiated) but you could easily use 1 teaspoon cinnamon and 1 teaspoon coconut sugar instead. We also use cassava flour in this recipe. Cassava, or yuca, flour is made from the cassava root. We love it because it’s grain and gluten-free. And because it subs 1:1 with any regular gluten flour so we can use it in our favorite recipes easily.
The result is a light and crispy cracker that my kids will happily eat for the week. Well, the youngest will….the oldest has made it a priority to dislike anything I make. Kids.
- ½ cup cold water
- ¾ cup cassava flour
- ¾ cup almond flour
- 1 teaspoon coconut sugar
- 2 tablespoons ghee
- 2 teaspoons cinnamon sugar cookie spice mix (if you don't have this mix then use 1 teaspoon cinnamon and 1 extra teaspoon coconut sugar to make your own)
- Preheat oven to 450 degrees.
- In a food processor, combine flours, coconut sugar, ghee, and spices to combine.
- Add cold water and pulse food processor until a ball of dough forms.
- Remove the dough and incorporate with your hands until a ball forms.
- Split ball into 3 even pieces and let it set in the fridge for 10-15 minutes.
- Between 2 pieces of parchment paper take a portion of the dough and roll out very thinly using a rolling pin. You want the dough very thin.
- Peel off the top piece of parchment paper and transfer to cookie baking sheet (the bottom parchment paper should stay between the dough and the cookie sheet).
- Bake for 3-5 minutes depending on thinness of dough. Keep an eye on it because it can burn.
- Remove from oven and cut crackers into squares immediately. I like to cut my cracker squares immediately after pulling them out of the oven because if you wait to cut them until after they dry out then they will break more easily. Once the crackers are cut I let them sit out on a plate for 1 hour to dry out and get crispy. Try not to eat them all in one sitting. They're THAT light, airy and delicious!