RSS

Homemade Rice Chips

Source: HERE

I am a fan of gluten free and especially corn free, I also love crunchy snacks.  For me this recipe is a life saver.  I get the crunchiness without the GMO corn in so many snacks.  I am one of those people who can literally taste the GMO ingredients almost instantly in foods.  Enjoy.

Rice Chips Recipe

1/2 cup Rice Flour

1/2 TBSP Oil

2 TSP Flax Seed

3/4 cup water

1 clove Garlic

Warm oven at 375 degrees.  Mix all the ingredients, then drop by spoonfuls on to greased cookie sheet.  Turn over after 7 minutes then continue to cook for 8 more minutes.  They will be crisp whether you pour a thick amount or a thin amount but if you use more than leave it a few minutes longer.

Notes: the first time I added grated cheese instead of oil but I didn’t use a enough to really matter, it something I would try again and add more.

homemade rice chips, rice chips, homemade snacks

 
Leave a comment

Posted by on June 22, 2014 in homemade, snacks

 

Tags: , , , ,

Sardine Patties with Almond Coating

This is a variation on the Salmon patties that most of us have been eating all our lives.

Source: Original Recipe

 

1 can sardines

1 egg

1 medium potato

2 garlic cloves

Salt

Pepper

1/3 cup Ground Raw Almonds

2 teaspoons finely ground corn meal

400 degrees

Boil water for potato, then boil potato till the skin starts to fall off and a spoon is able to slice through the potato. Place sardines in bowl and mash up, add egg slightly blend in with sardines.  While waiting for potato grind the almonds to the consistency that you desire, mine could have been in smaller bits but they worked.  Mince garlic and add to the bowl, when potato is ready carefully peel off the skin and slice up before adding to the bowl.  Blend all ingredients after adding salt and pepper. Feel free to add spices like chili powder for flavor.  Once ingredients are combined take a fist size amount and make into a ball then coat with almond/corn meal mixture before placing on cooking sheet.  Bake for twenty minutes or till desired texture then turn over and back another ten to fifteen minutes.   It will be crispy on the outside and soft inside, Enjoy!

NOTE: I added a spoonful of kale pulp to mine and the inside was like a soft potato but the outside was crisp which worked great.  Most might not like the extra softness, next time I will eliminate the Kale for comparison.  This was a day I need more veggies in my diet.

 
Leave a comment

Posted by on May 25, 2014 in Uncategorized

 

An Update

I have recently become aware that my videos are not working.  I will move them to a new website soon; but the recipes are still available.  Feel free to leave comments. 

 

Have a great day.

France

 
Leave a comment

Posted by on May 22, 2014 in Uncategorized

 

Pizza Recipe

My actual post is HERE its a goat cheese and arugula pizza recipe

For those not on WordPress let me give a quick tip, the difference between a post and a page is that the post come up on the main page automatically where the pages go in designated areas.  Therefore a Page when its completed will not show up here on the main page but it can be linked to like I am doing in this link.  I hope that helps.

 
Leave a comment

Posted by on August 22, 2013 in Uncategorized

 

Kale Almond Crackers

I have always loved crackers as far as I can recall.  Recently I found a way to have my crackers without preservatives, this has been exciting to me so I had to share my most recent adventure.

Raw crackers have been fun to make since we bought a dehydrator, I have tried different kinds but I love the light crisp crackers the best.  Here is the recipe that I created from my adventures that I used for yesterdays batch.

Note: these measurements are approx. because I have learned to use leftovers so as not to waste in this process.

3/4 cup Ground Flax seed (soak in the same amount water)

1 cup Almonds (soaked over night and rinsed)

1/2 cup Sunflower seeds (ground to a flour consistency)

1 cup Kale (chopped up in food processor to small – I filled my small appliance then let it go until kale is tiny

bits)

1/2 cup Coconut pulp (from making coconut milk/water)

1 teaspoon Rosemary herb powder.

1/2 teasppn salt

1/2 teaspoon chili powder

1/2 teaspoon onion powder

Instructions:

Grind Sunflower seeds to a flour, add to bowl.  Grind Kale, add to bowl.  Grind Almonds till quite small or not your choicel, add to bowl.  Mix in sunflower, kale & almonds in bowl, add salt, chili powder, onion powder, rosemary powder, coconut pulp plus any other ingredients you might like for flavor. Add flax seed after mixing thoroughly with the water.  Blend it all together in the bowl.  My favorite texture is slightly sticky.  This last time it was more moist than I preferred but it worked out fine by changing my temperature choices.  Ideally its 145 for the first hour then change to 115 til the texture you like is reached, after five or six hours flip it from the paraflex sheets to the mesh sheets to allow the air to flow around them as the crackers continue to dry out.  My general times lately is around 12 hours to get a light crispy cracker.

Based on how much you grind your Kale your cracker might be a minty shade of green, I loved that.

(There are various versions of this recipe this is based on what I had in the house and my favorite items. )

 
Leave a comment

Posted by on March 20, 2013 in snacks, Uncategorized

 

Tags: , , , , ,

New Recipes Added

Just a note to let my readers know I added two new recipes today and another not long ago.

Brownies

Homemade Pizza

Mango/Avocado CousCous

 
Leave a comment

Posted by on July 6, 2012 in Dessert, Side Dishes

 

Tags: , , , , , , , ,

New Recipe is up – Homemade Pizza

You can find it Here

 
Leave a comment

Posted by on April 3, 2012 in cooking

 

Tags: , ,