Good new recipe for wheat thin-like cracker

[Guest guest]

SO I made this new cracker - basically tinkered with this recipe:http://grainfreefoodie.blogspot.com/2010/03/dairy-free-cheez-it-crackers.html?showComment=1268785407695_AIe9_BFnUjSiFSzzRwo6vCDQHzBrohybpx6L6rSIbDrHtUzbo6B5kuzZx_MGVzuHWv2ClGyE-N4hbr25VfNa9PpAido5pn2F6L_hbzH25QkLajdEaQufgi84-JEu04YtHPHObn4sl8y9qX1vLTp-U1j6FW8fx9jgqaC5nzIEWNgu1gYzTT2qMQsLDyewdoNIU2dtoj9wKNKr4nUHM7ccEmrHlT-jivvQ2P72Nq4u_pNtP34U-VpKb_k#c4052285745739748160geez, that was long:http://tinyurl.com/yznqnskThis 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 fewhours - 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 atleast 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]

sounds yummy. quick question, what kind of cashews do you use, raw or roasted/salted, etc.?I used raw from TJs. MaraSO I made this new cracker - basically tinkered with this recipe:http://grainfreefoodie.blogspot.com/2010/03/dairy-free-cheez-it-crackers.html?showComment=1268785407695_AIe9_BFnUjSiFSzzRwo6vCDQHzBrohybpx6L6rSIbDrHtUzbo6B5kuzZx_MGVzuHWv2ClGyE-N4hbr25VfNa9PpAido5pn2F6L_hbzH25QkLajdEaQufgi84-JEu04YtHPHObn4sl8y9qX1vLTp-U1j6FW8fx9jgqaC5nzIEWNgu1gYzTT2qMQsLDyewdoNIU2dtoj9wKNKr4nUHM7ccEmrHlT-jivvQ2P72Nq4u_pNtP34U-VpKb_k#c4052285745739748160geez, that was long:http://tinyurl.com/yznqnskThis 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 fewhours - 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 atleast 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]

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://grainfreefoodie.blogspot.com/2010/03/dairy-free-cheez-it-crackers.html?sh\

owComment=1268785407695_AIe9_BFnUjSiFSzzRwo6vCDQHzBrohybpx6L6rSIbDrHtUzbo6B5kuzZ\

x_MGVzuHWv2ClGyE-N4hbr25VfNa9PpAido5pn2F6L_hbzH25QkLajdEaQufgi84-JEu04YtHPHObn4s\

l8y9qX1vLTp-U1j6FW8fx9jgqaC5nzIEWNgu1gYzTT2qMQsLDyewdoNIU2dtoj9wKNKr4nUHM7ccEmrH\

lT-jivvQ2P72Nq4u_pNtP34U-VpKb_k#c4052285745739748160

>

> 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]

Off-hand I'd say that cashews are much "softer" than other nuts because of a higher oil content. The only other nut I can think of with a similar texture would be macadamia nuts. Maybe you could experiment with different nuts and more added oil to achieve the same effect

To: BTVC-SCD Sent: Wed, March 17, 2010 1:07:06 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?HollyCrohn'sSCD 12/01/08

[Guest guest]

Huh, I didn't know that.Maybe don't try it with almond, then. Or add a bit of oil. MaraOff-hand I'd say that cashews are much "softer" than other nuts because of a higher oil content. The only other nut I can think of with a similar texture would be macadamia nuts. Maybe you could experiment with different nuts and more added oil to achieve the same effect To: BTVC-SCD Sent: Wed, March 17, 2010 1:07:06 AMSubject: Re: Good new recipe for wheat thin-like crackerI 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?HollyCrohn'sSCD 12/01/08

[Guest guest]

At 07:16 AM 3/17/2010, you wrote:

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?

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.

—

Marilyn

New

Orleans, Louisiana, USA

Undiagnosed IBS since 1976, SCD since 2001

Darn Good SCD Cook

No Human Children

Shadow & Sunny Longhair Dachshund

Babette the Foundling Beagle

[Guest guest]

I've never tried macadamia nuts, due to them being expensive, and due to not

knowing whether or not I'm allergic to them. I might have to give them a try

sometime though. In the meantime, I'll just try almonds with some extra oil.

Thanks for the tips!

Holly

Crohn's

SCD 12/01/08

>

> Off-hand I'd say that cashews are much " softer " than other nuts because of a

higher oil content.  The only other nut I can think of with a similar texture

would be macadamia nuts.  Maybe you could experiment with different nuts and

more added oil to achieve the same effect

>  

>  

>

> ________________________________

>

>

> To: BTVC-SCD

> Sent: Wed, March 17, 2010 1:07:06 AM

> Subject: 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

>

[Guest guest]

I still have a very uneasy relationship with legumes. I had no idea cashews aren't a real nut.I thought cashews weren't nuts OR legumes, but a species of their own? Either way, I guess, they aren't a nut. Peace =)Alyssa 16 yo UC April 2008, dx Sept 2008SCD June 2009 (restarted)Azathioprine 50 mg 1x per dayPrednisone 35 mg 1x per day