Spelt Thins

I found an amazing blog that I just love!  It's called Oh She Glows.  I found a great recipe I wanted to try, Wheat Thins. I am trying to get away from using a lot of wheat,  so I made a substitution or two to her recipe.  This is HER recipe all the way!  But I do love that I could make my variations and it still turned out fantastic!  These home made crackers are, to me, so much better than the origional "Wheat Thin" crackers.  I hope you enjoy them as much as I do!

Spelt Thins
1 1/4 cups spelt flour
1 1/2 tablespoons unrefined sugar
1/4 teaspoon salt
1/4 teaspoon paprika
4 tablespoons chilled extra virgin coconut oil
1/4 cup + 2 tablespoons water (maybe more)
1/4 teaspoon vanilla

Preheat oven to 400.  Line two large baking sheets with parchment.  In a large bowl, mix dry ingredients.  With a pastry cutter, cut in coconut oil until the mixture is in fine crumbles.

Mix vanilla and water and then pour into the flour mixture.  Stir this mixture until it comes together.  Flour your hands and get in and work the dough with your hands until the mixture is soft and pliable. 

Split dough in half and flour your counter.  Roll the dough very thin and cut into squares or with a small cookie cutter, cut shapes into your dough.  With a spatula, move the cut pieces to your large baking sheets.  Bake 10 minutes.  Watch closely.  Rotate your pan halfway through baking.  (I did overbake my first batch and they were still very yummy)

*my variations were using coconut oil instead of Earth Balance.  I also decreased the amount of salt, but did sprinkle some on top of the crackers.  I used spelt instead of wheat.

Enjoy!

Raisin Pecan Bars (Vegan)

This recipe is an adaptation of one of my favorites. The Original is completely different, but if you want it for reference you will find it in the book Set For Life "Alan's Cookies".

We have recently decided to go "Vegan". I know what you're thinking, really?! Will she ever make up her mind on what to eat? The answer is probably no. The more I study the more I learn and I am just trying to find the "right" thing for me. The funny thing is, if you read over this blog, you will find I started by eating low carb. I have decided that is definitely not for me. It is not a way of eating that can be maintained long term. Also, in light of several documentaries and several books I've read, I have learned that eating that way is a sure way to develop cancer. I would like to live a long time and so I have decided to cut out all meat and dairy products. Let me just say that, for me, this works. I have battled anxiety and weight problems for quite a long time and I have been doing this for two months and I am finding many symptoms I've experienced starting to disappear! I feel so much better!

In an effort to feed my family and to find variety, I have been recipe hunting like crazy! I am not a professional chef nor do I claim to even be that great of a cook, but I am a Mom and when I find something my kids will eat and that I like, I will continue to post it! Hope you enjoy these bars. They were gone in 10 minutes. They were so incredibly nummy!

Raisin Pecan Bars (Vegan)

1 C Coconut Oil

1 C Agave

1 C. turbinado sugar or any unrefined sugar

4 T. Ground golden Flax

1/2 C. Water

2 t. Vanilla

3 C. Spelt flour

1 C. ground Oat flour

2 C. Rolled Oats

1/2 C. Ground almonds

1 t. Salt

1 1/2 t. Soda

1 t. Baking Powder

1 C Raisins

1/2 C Coconut

1/2 C. Pecans

Cream oil, agave, and sugar. Add flax, water and vanilla. Mix well. Add all the flour, one cup at a time until well mixed. Add rolled oats, ground almonds, salt, soda, baking powder and mix only until combined. Add raisins, coconut and pecans, mix in. Bake on a large cookie sheet in bar form for 15 minutes.

Enjoy!

Quick Skillet Bread

I'm not sure where I found this recipe. If you ever see the source, let me know. It is so incredibly simple and so tasty! I hope you enjoy it as much as I do.

Quick Skillet Bread

Nonstick spray
½ c. garbanzo bean flour
1 pinch salt
2/3 c. water, room temp.

Preheat nonstick sauté pan. Whisk the flour, salt and water together, batter will be thin. When a drop of water dances on the pan, add nonstick spray. Pour batter (a few tablespoons worth). Tilt pan to distribute batter evenly. Cook over medium to medium high heat for about 2 minutes. Flip and cook other side.

If you want them thin, they will have some small bubbles (sort of like little holes in the crepe, this is great for spreading guacamole and filling with veggies.)

Making them thicker, just add more batter and cook a little longer to wrap beans or anything runny.

Enjoy!