Re: Good new recipe for wheat thin-like cracker

[Guest guest]

Holly,I would think almond flour would work as well, it is just that cashews have a slightly different and sweet taste. They also have more oil I believe and are higher in starch. AmeliaTo: BTVC-SCD Sent: Wed, March 17, 2010 6:07:06 AMSubject: Re: Good new recipe for wheat thin-like cracker

I see a lot of recipes that call for cashews (like in the Eat Well Feel Well book), which I am unfortunately allergic to. Does the cashew have some special property that is necessary for these types of recipes to turn out, or will any old nut do?

Holly

Crohn's

SCD 12/01/08

>

> SO I made this new cracker - basically tinkered with this recipe:

>

> http://grainfreefoo die.blogspot. com/2010/ 03/dairy- free-cheez- it-crackers. html?showComment =1268785407695_ AIe9_BFnUjSiFSzz Rwo6vCDQHzBrohyb px6L6rSIbDrHtUzb o6B5kuzZx_ MGVzuHWv2ClGyE- N4hbr25VfNa9PpAi do5pn2F6L_ hbzH25QkLajdEaQu fgi84-JEu04YtHPH Obn4sl8y9qX1vLTp -U1j6FW8fx9jgqaC 5nzIEWNgu1gYzTT2 qMQsLDyewdoNIU2d toj9wKNKr4nUHM7c cEmrHlT-jivvQ2P7 2Nq4u_pNtP34U- VpKb_k#c40522857 45739748160

>

> geez, that was long:

>

> http://tinyurl. com/yznqnsk

>

> This is how I made it:

>

> Two cups of cashews soaked for some hours (I soaked them overnight),

> two bell peppers, broiled briefly so you can peel the skin off. Put them

> in the cuisinart or vitamix with a scallion, 3 cloves of garlic and a

> handful of parsley or whatever herbs you prefer, some salt and a

> pinch of cayenne.

>

> Grind until as smooth as possible (or you give up patience<g>) .

>

> Then take two long, flat cookie pans, cover with

> parchment paper and spread the out the mixture very

> thin.

>

> I then baked at 225 in a convection oven for a few

> hours - about 3 (but it may have been a bit longer) -

> until firm. Or you could dehydrate them for 24 hours

> (if you are insane and don't mind waiting that long <g>.)

>

> They are really good - taste like wheat thins, or at

> least texture wise they remind me of them.

>

> I can't stop eating them. I already ate one whole pan!

>

> And they are really crispy!

>

> Mara

>

[Guest guest]

Aha! Thanks, Marilyn, I think you've just explained why I don't get

along with cashews! I still have a very uneasy relationship with legumes.

I had no idea cashews aren't a real nut.

Cashews are actually a legume, not a true nut, so

people who can't handle nuts may be able to

handle cashews. Cashews are also higher carb than most true nuts.