I have sworn off synthetic vegetable oils and that was the last straw in finding crackers I could eat. The crackers I was using before sadly contained safflower or sunflower oil. Even though I only ate them occasionally, since I try to stay low carb, I wanted to find a better option. Being gluten free and dairy free along with cutting vegetable oils like canola, sunflower, safflower and palm oil makes it (next level) impossible to find crackers or chips. Even organic or non-GMO vegetable oils are still damaging to your cells and cause inflammation. Inflammation = cancer.
“they contain too much linoleic acid, a fragile fatty acid that becomes inflammatory when exposed to heat and creates oxidative stress when incorporated into our cell membranes and lipoproteins.” -Mark’s Daily Apple.
Check out the rest of this article to understand the difference in oils.
In my quest to be as healthy as I can be it is important to me to cut out these oils. In cooking it’s very easy. I use olive oil for salads/dressings, avocado oil or ghee to cook high heats and even grass-fed butter (yes, I’m dairy free but eat grass-fed butter, it doesn’t affect me and is a great source of healthy fats that are necessary for hormone balance) I will even use (gasp) lard I got form my friend locally who raised her own pigs for lard.
I searched high a low on Pinterest for cracker recipes and found one I tweaked a few times to make just how I liked them. These crackers remind me of Wheat Thins and someday I might try to make them a bit sweater like Wheat Thins. I’m assuming there is a bit of honey in them. For this recipe it only takes a few minutes to prep and only 12 minutes to cook! These bad boys are perfect for dipping in the organic guacamole we bought in bulk at Costco.
1 cup almond flour
1 tbsp sesame seeds
1 tbsp nutritional yeast (gives them a cheesy flavor)
¼ tsp baking soda
¼ tsp salt
1 large egg, beaten
2 tbsp Trader Joe's Everything But The Beagle seasoning
1. Preheat the oven to 350, cut two pieces of parchment paper to fit a large sheet pan.
2. In a medium bowl mix all dry ingredients. Add the egg and stir until it’s fully mixed.
3. Place a piece of parchment paper on the pan, grease the paper. Place dough on parchment paper.
4. Lay the second piece of parchment paper over the dough and roll out until it’s about 1/8 an inch thick.
5. Remove top sheet of parchment paper, using a large knife cut dough into about 40 small squares. Leave the cut dough in place. Pepper then lightly.
6. Bake for around 12-15 minutes let them cook before you break them apart.
7. Store in an airtight container.
I am a Doula, Childbirth Educator and certifying Nutritionist. Essentially I am a women's health nerd. I have struggled with Autoimmune issues for the last 10 years, and more recently fertility issues. This along with my birth work, has driven me to self research. I have added a blog to my site in hopes of giving resources to clients or those interested in these topics. I would love feedback and comments.
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