Re: new here- crackers

[Guest guest]

> My older son

> loves chicken salad sandwiches, but he likes them on crackers, so

> I'm having a bit of problem knowing what to put it on.

Have you tried the spinach crackers recipe? I was a little dubious,

but tried it anyway and they were delicious! My kids and I ate the

whole batch up! The only thing is that I think I put a bit too much

salt in- next time, will ease up on the salt.

I also used the food processor to make a very smooth dough so the

spinach was not really noticable- I told my daughter (pickier than

my son) that the green flecks were spices and called them " buttery

crackers " - I used ghee, so that gave the buttery taste - not sure

the taste with oil. My son also wheezes at just the smell of garlic

cooking, so I subbed a few onion slivers. My oven runs hot and I

almost burnt them at 350 degrees- next time will try 300.

I pasted the recipe below as posted by - I looked up the

original contributor last week and it was Monika.

Janet, mom to Cody- 5 yrs old- SCD since 4-17-06

Spinach Crackers, Original recipe (I'd like to credit the person who

posted this a long while back, but unfortunately I didn't keep the

name.)

1 bag of baby spinach (pre-washed)

3/4 cup almond flour

3 cloves of garlic, minced

2 Tbs ghee (or butter or oil) you need this much to

make them crispy

1 Tbs water

salt to taste

Pre-heat the oven to 350F

1. In a frying pan melt ghee

2. Add spinach, garlic, water and salt. Cover and

cook till wilted and the water is evaporated

3. Take from the heat and mix in almond flour

4. Spread on a cookie sheet lined with parchment

paper. It should be very thin, about 1/8 "

5. Bake for 25 min.

6. Remove from the oven and carefully cut into small

squares without lifting it from the sheet.

7. Lower the oven to 170F and bake (dry) for about

60-80 min.

They are very crispy and hold well together.

My ('s) modifications--I wanted to use frozen

spinach and needed to double the recipe to use the

whole box. I also eliminated the water; it was pretty

wet already and didn't seem to need it. I always use

oil because it's more convenient.

1 box frozen spinach, cooked or not; it works both

ways

1.5 cups almond flour

6 cloves of garlic, minced

4 Tbs oil

1 t. salt

Follow same method above.

Caution

Watch out if any of the ingredients are new to you or your kiddos.

One listmember's kids really chowed down on these and then had D.

So please consume with due caution.

More info

A very cool thing about this spinach cracker recipe is

the part where you take them out of the oven before

they are completely done and cut them into squares

(score them) and then finish baking them. You can

actually have perfectly square crackers. I do not

find that I can pack them to go to school, though,

because the bouncing around in a backpack causes them

to break into smaller pieces. They stay fresh a long

time. I have tried them stored in the fridge and out.

In Tupperware and in Ziplock bags. All ways were

good. The baking times are approximate, IMO. I watch

to see they don't get too dark. And in the second

baking, after about 80 minutes I try breaking one and

if it has a crisp snap, it's done. If it doesn't

break crisply, I bake it some more. So don't start

these too late at night. People not on SCD like them.

My husband (not a vegetable guy) likes them. I hope

you like them, too.

, mom to

[Guest guest]

What a good idea, putting the ingredients in the food processor. Did that

make the cracker more sturdy- they are very brittle. Do you think putting in

a little pureed butternut squash would help make them more sturdy?? Or an

egg???

>

> > My older son

> > loves chicken salad sandwiches, but he likes them on crackers, so

> > I'm having a bit of problem knowing what to put it on.

>

> Have you tried the spinach crackers recipe? I was a little dubious,

> but tried it anyway and they were delicious! My kids and I ate the

> whole batch up! The only thing is that I think I put a bit too much

> salt in- next time, will ease up on the salt.

> I also used the food processor to make a very smooth dough so the

> spinach was not really noticable- I told my daughter (pickier than

> my son) that the green flecks were spices and called them " buttery

> crackers " - I used ghee, so that gave the buttery taste - not sure

> the taste with oil. My son also wheezes at just the smell of garlic

> cooking, so I subbed a few onion slivers. My oven runs hot and I

> almost burnt them at 350 degrees- next time will try 300.

> I pasted the recipe below as posted by - I looked up the

> original contributor last week and it was Monika.

> Janet, mom to Cody- 5 yrs old- SCD since 4-17-06

>

> Spinach Crackers, Original recipe (I'd like to credit the person who

> posted this a long while back, but unfortunately I didn't keep the

> name.)

>

> 1 bag of baby spinach (pre-washed)

> 3/4 cup almond flour

> 3 cloves of garlic, minced

> 2 Tbs ghee (or butter or oil) you need this much to

> make them crispy

> 1 Tbs water

> salt to taste

>

> Pre-heat the oven to 350F

> 1. In a frying pan melt ghee

> 2. Add spinach, garlic, water and salt. Cover and

> cook till wilted and the water is evaporated

> 3. Take from the heat and mix in almond flour

> 4. Spread on a cookie sheet lined with parchment

> paper. It should be very thin, about 1/8 "

> 5. Bake for 25 min.

> 6. Remove from the oven and carefully cut into small

> squares without lifting it from the sheet.

> 7. Lower the oven to 170F and bake (dry) for about

> 60-80 min.

>

> They are very crispy and hold well together.

>

>

> My ('s) modifications--I wanted to use frozen

> spinach and needed to double the recipe to use the

> whole box. I also eliminated the water; it was pretty

> wet already and didn't seem to need it. I always use

> oil because it's more convenient.

>

> 1 box frozen spinach, cooked or not; it works both

> ways

> 1.5 cups almond flour

> 6 cloves of garlic, minced

> 4 Tbs oil

> 1 t. salt

>

> Follow same method above.

>

> Caution

> Watch out if any of the ingredients are new to you or your kiddos.

> One listmember's kids really chowed down on these and then had D.

> So please consume with due caution.

>

> More info

> A very cool thing about this spinach cracker recipe is

> the part where you take them out of the oven before

> they are completely done and cut them into squares

> (score them) and then finish baking them. You can

> actually have perfectly square crackers. I do not

> find that I can pack them to go to school, though,

> because the bouncing around in a backpack causes them

> to break into smaller pieces. They stay fresh a long

> time. I have tried them stored in the fridge and out.

> In Tupperware and in Ziplock bags. All ways were

> good. The baking times are approximate, IMO. I watch

> to see they don't get too dark. And in the second

> baking, after about 80 minutes I try breaking one and

> if it has a crisp snap, it's done. If it doesn't

> break crisply, I bake it some more. So don't start

> these too late at night. People not on SCD like them.

> My husband (not a vegetable guy) likes them. I hope

> you like them, too.

> , mom to

>

>

>

>

>

>

>

>

> For information on the Specific Carbohydrate Diet, please read the book

> _Breaking the Vicious Cycle_ by Elaine Gottschall and read the following

> websites:

> http://www.breakingtheviciouscycle.info

> and

> http://www.pecanbread.com

>

>

>

>

>

[Guest guest]

I have grown addicted to my previously neglected food processor on

this diet- everything goes in it! Last night I made a double batch of

crackers, but having spinach from the garden, eyeballed what I thought

would be two packs. I estimated wayyyy wrong! Too much spinach makes

a very spinachy tasting cracker- bluck! The dough was very soft this

time. Last time I had a very stiff dough and I had more almond flour

to spinach ratio and that's why I think they tasted better and had a

nice texture. Cody still ate last night's batch- I only let him taste

a few bites since it was close to bedtime- and still said they were

good so I guess it's not a loss. Neither batch turned out brittle, but

I found with my oven (which is very old and quirky) that I didn't need

the second drying time. I used a metal baking pan lined with

parchment paper and the middle rack of the oven and 300 degrees. I

haven't thought about adding butternut or an egg, but I did think

about trying pureed, steamed broccoli or cauliflower instead of

spinach to see if that would work too.

Janet- SCD two days and starving!!

mom to Cody- 5 yrs old- SCD since 4-17-06

>

> What a good idea, putting the ingredients in the food processor. Did

that

> make the cracker more sturdy- they are very brittle. Do you think

putting in

> a little pureed butternut squash would help make them more sturdy??

Or an

> egg???

[Guest guest]

Janet, I know what you mean about the food processor. My mother-in-law gave

me her old one a while ago, and it sat on a shelf in my basement. Then,

after the diet started, I dusted it off, and use it daily. Please let me

know if you try the crackers with other veggies, I would love to hear how

that turns out. I made my husband buy me a bag of spinach today, and want to

try the crackers tonight and puree the batter before I bake it- thanks for

the tip.

Amber- kids with all kinds of problems. Fairly new to SCD, but starting to

catch on.

>

> I have grown addicted to my previously neglected food processor on

> this diet- everything goes in it! Last night I made a double batch of

> crackers, but having spinach from the garden, eyeballed what I thought

> would be two packs. I estimated wayyyy wrong! Too much spinach makes

> a very spinachy tasting cracker- bluck! The dough was very soft this

> time. Last time I had a very stiff dough and I had more almond flour

> to spinach ratio and that's why I think they tasted better and had a

> nice texture. Cody still ate last night's batch- I only let him taste

> a few bites since it was close to bedtime- and still said they were

> good so I guess it's not a loss. Neither batch turned out brittle, but

> I found with my oven (which is very old and quirky) that I didn't need

> the second drying time. I used a metal baking pan lined with

> parchment paper and the middle rack of the oven and 300 degrees. I

> haven't thought about adding butternut or an egg, but I did think

> about trying pureed, steamed broccoli or cauliflower instead of

> spinach to see if that would work too.

> Janet- SCD two days and starving!!

>

> mom to Cody- 5 yrs old- SCD since 4-17-06

>

>

> >

> > What a good idea, putting the ingredients in the food processor. Did

> that

> > make the cracker more sturdy- they are very brittle. Do you think

> putting in

> > a little pureed butternut squash would help make them more sturdy??

> Or an

> > egg???

>

>

>

[Guest guest]

I just wanted to chime in here. I much preferred the pureed batter

for the crackers over the mixed batter.

I'm not a huge spinach fan so blending them together seemed to make

them less " spinach-y " to me.

Jody

mom to -7 and -9

Malabsorption/GI Issues

SCD 1/03

[Guest guest]

Hi, I would love to find a way to get my son to eat spinach, these sounded fab,

please can you give me an idea how much spinach worked best, as I'm

wondering if a bag of spinach in th US comes in a different size to UK,

definitely don't want to put too much in,almonds are so expensive here too $4

for 125g!!!!! so really can't afford to mess up either.

any luck putting squash in ?

TIA, really appreciate it, Josie

mama to Jay (3ASD) doing SCD a month now but haven't done intro yet,

starting next week after seeing Dr.N.C.McBride!! and Kai (5NT) and partner

xx

[Guest guest]

Hi just in case a bag of spinach in US is different to UK, could you tell me how

many grammes are in a bag as I\ld love to try these, thanks Josie Mama to Kai

(5 NT) and Jay (3 ASD) starting scd properly very soon!!

>

> I just wanted to chime in here. I much preferred the pureed batter

> for the crackers over the mixed batter.

>

> I'm not a huge spinach fan so blending them together seemed to make

> them less " spinach-y " to me.

>

>

> Jody

> mom to -7 and -9

> Malabsorption/GI Issues

> SCD 1/03

>

[Guest guest]

>

> Hi just in case a bag of spinach in US is different to UK, could you

tell me how

> many grammes are in a bag

Josie, I'm sorry no one answered you before. I don't usually buy

bagged spinach. I'm the one who modified the recipe to use frozen.

Anyway when I do buy bagged greens, the bags come anywhere from 5 oz.

to 10 oz. (16 oz. to a pound, 2.2 pounds to a kilo, but I suppose you

know all of that.)

Maybe you can experiment. I found the recipe easy to modify. When I

used a whole box of frozen spinach, and started mixing it up, I could

see that there was too much and so I added more almond flour until it

looked like a spreadable dough. Why don't you start with a small

amount of spinach and then add almond flour till it looks good to you?

Or maybe someone who knows the ounces and grams will answer this time!

Good luck,

, mom to

[Guest guest]

I use bagged fresh spinach, it has a picture of Popeye on it. I don't have

any right now, but next time I go to the grocery store, I'll look at the

measurment. Probably in the next couple of days, my husband gets paid

tomorrow, and we're almost completely out of everything- so we'll be going

grocery shopping for sure.

Amber.

>

>

> >

> > Hi just in case a bag of spinach in US is different to UK, could you

> tell me how

> > many grammes are in a bag

>

> Josie, I'm sorry no one answered you before. I don't usually buy

> bagged spinach. I'm the one who modified the recipe to use frozen.

> Anyway when I do buy bagged greens, the bags come anywhere from 5 oz.

> to 10 oz. (16 oz. to a pound, 2.2 pounds to a kilo, but I suppose you

> know all of that.)

> Maybe you can experiment. I found the recipe easy to modify. When I

> used a whole box of frozen spinach, and started mixing it up, I could

> see that there was too much and so I added more almond flour until it

> looked like a spreadable dough. Why don't you start with a small

> amount of spinach and then add almond flour till it looks good to you?

> Or maybe someone who knows the ounces and grams will answer this time!

> Good luck,

> , mom to

>

>

>

[Guest guest]

Hi Josie,

I just got home from the grocery store. I walked by the bags of fresh

spinach leaves- they have a picture of Popeye on it. The size is 10 oz.

>

> I use bagged fresh spinach, it has a picture of Popeye on it. I don't

> have any right now, but next time I go to the grocery store, I'll look at

> the measurment. Probably in the next couple of days, my husband gets paid

> tomorrow, and we're almost completely out of everything- so we'll be going

> grocery shopping for sure.

> Amber.

>

>

>

> >

> >

> > >

> > > Hi just in case a bag of spinach in US is different to UK, could you

> > tell me how

> > > many grammes are in a bag

> >

> > Josie, I'm sorry no one answered you before. I don't usually buy

> > bagged spinach. I'm the one who modified the recipe to use frozen.

> > Anyway when I do buy bagged greens, the bags come anywhere from 5 oz.

> > to 10 oz. (16 oz. to a pound, 2.2 pounds to a kilo, but I suppose you

> > know all of that.)

> > Maybe you can experiment. I found the recipe easy to modify. When I

> > used a whole box of frozen spinach, and started mixing it up, I could

> > see that there was too much and so I added more almond flour until it

> > looked like a spreadable dough. Why don't you start with a small

> > amount of spinach and then add almond flour till it looks good to you?

> > Or maybe someone who knows the ounces and grams will answer this time!

> >

> > Good luck,

> > , mom to

> >

> >

> >

>

>