[gmc_recipe 3264]
This grain-free granola is a great alternative for regular granola. You can use any combination of nuts and seeds, but I chose cashews and pumpkin seeds because of their high zinc content.
February 2, 2013
November 24, 2012
Paleo Rosemary Crackers
Make big batches of these Paleo rosemary crackers because they’re delicious! They’re also GAPS/SCD-legal, dairy-free and gluten-free.
Serves: 6
Prep time: 10 minutes
Cook time: 15 minutes
Ingredients
- 1-3/4 cup almond flour
- 1/2 teaspoon sea salt
- 2 tablespoons fresh rosemary (minced)
- 1 tablespoon ghee or coconut oil
- 1 pasture-raised eggs
Directions
Preheat oven to 350 degrees.
Whisk dry ingredients together in a large bowl.
In a medium bowl, whisk together oil and egg. Stir wet ingredients into almond flour mixture until thoroughly combined.
Roll the dough into a ball and press between 2 sheets of parchment paper to 1/8″ thickness.
Remove top piece of parchment paper, and transfer rolled-out dough onto a baking sheet.
Cut dough into 2-inch squares. Bake for 12-15 minutes, until lightly golden.
Let crackers cool for 30 minutes, then serve.
See Also
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November 24, 2012
Cheddar Biscuits
These cheddar biscuits are a great gluten-free, grain-free, GAPS/SCD snack. You’ll want to at least double or triple the recipe because they go fast!
Serves: 12
Prep time: 10 minutes
Cook time: 20 minutes
Allergy: Dairy, eggs
Source: Specific Carbohydrate Diet for Life
Ingredients
- 2-1/2 cups almond flour
- 1 teaspoon baking soda (rounded)
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup sharp cheddar cheese (shredded)
- 2 pasture-raised eggs
- 1/4 cup raw, local honey
- 1 teaspoon lemon juice (freshly squeezed)
- 1/4 cup pastured butter, softened
Directions
Preheat oven to 350 degrees.
Sift almond flour once (after measuring) into a large mixing bowl. Stir in the rest of the dry ingredients. In a separate bowl, whisk the cheese, eggs, honey, butter and lemon juice. Add the wet mixture to the almond-flour mixture and mix until well combined.
Line a cookie sheet with parchment paper. Drop biscuit dough onto the cookie sheet by rounded tablespoons about two inches apart. Bake for 15-20 minutes until the bottoms of the cheddar biscuits are golden brown and the tops are set.
