Okay, first thing’s first. This Pretty Nest is moving over (just a smidge) to make room for some other very exciting things happening in the Jackson home. (Not babies. You know you thought it.) We've begun a new low-glycemic way of eating, on a plan called Trim Healthy Mama. And we love it. LOVE it. Not only is the food we're eating yummy, but our bodies are feeling soooo good. Amazing how they thank you for fueling them well, huh.
But this is a big overhaul for us. And as chief domestic coordinator of this operation, I'm occupied with figuring out how to transition us well and get us settled into a sustainable rhythm. New ingredients, new recipes, new way of thinking about food.
And new blog posts centered around delicious food containing healthy fats, complex carbs, no refined sugar, and loads of flavor.
It's gonna be good. But that means TPN will be dropping to two posts a week; on Tuesdays and Thursdays, while I'm figuring this thing out.
Now. Onto the good stuff! As much as I am learning to love the simple-carb-less life, there’s no doubt it leaves a few things to be desired. Um... like simple carbs. That said, my body is so satisfied with the food I'm eating, it’s usually not on my mind. But for the times it is, I need to be prepared. And this recipe serves as great back-up. I found it on a blog called Kalyn's Kitchen®, and tweaked it just slightly. So head to her site to check it out, as well as some other very yummy recipes!
But for now, stick around for this one :). It's tasty!
What you’ll need:
• 1 1/4 cup almond flour
• 1/2 teaspoon salt
• 1/4 tsp. baking soda
• 1/2 cup grated cheddar cheese
• 1 1/2 tablespoons of canola oil OR 1 1/4 tablespoons of melted butter (Canola oil is not a Trim Healthy Mama "plan-approved" oil, but I didn't know that when I made this, so next time I'm using butter)
• 1 large egg
• Parchment paper
In two separate bowls mix dry ingredients (including the cheese) and wet ingredients. Once each is thoroughly mixed, combine the contents and form a dough. Line your cookie sheet with parchment paper and place your dough in the center. Pat it down enough to sandwich it with another piece of parchment paper. And if you're super classy like me you'll use a wine bottle to roll it nice and thin, because you don't have a rolling pin.
Now, with a sharp knife, cut your crackers about 2x2", and pop into the oven for 12-15 minutes at 350 degrees F.
When they're done, you may have to cut again along the pre-cut lines. But that's no big deal.
And there you have it! Simple low-carb, grain-free cheese crackers. Get ready to munch!
(adapted from source)