Re: Good new recipe for wheat thin-like cracker

[Guest guest]

sounds yummy. quick question, what kind of cashews do you use, raw or roasted/salted, etc.? 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]

Does the cashew have some special property that is necessary for these types of recipes to turn out, or will any old nut do?I looked at the link Mara gave to the original recipe, and it looks like it called for macadamia nuts. Can you handle those? Peace =)Alyssa 16 yo UC April 2008, dx Sept 2008SCD June 2009 (restarted)Azathioprine 50 mg 1x per dayPrednisone 35 mg 1x per day

[Guest guest]

Another good piece of information.

thanks.

Re: Good new recipe for wheat thin-like crackerPosted by: " Wizop

Marilyn L. Alm " LouisianaSCDLagniappe@... marilynxaWed Mar 17,

2010 1:29 pm (PDT)

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

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