Cheesy Snack Crackers

Oh hey there - it's Fall!! Officially on the calendar and physically, temperature wise. It's still mid August in my mind though. I love fall, but we all know what comes after it... and I'm not ready.

Anywho, after receiving a request from a blog reader last week for some healthy savory snacks, I decided to share this cheesy cracker recipe that I've had in the back of mind for some time. I have to wonder why I don't have more savory snacks + things in my recipe archive, because I really do love them. It's something that I will be adding to that's for sure.

The awesome thing about this recipe is that it doesn't take a ton of ingredients (honestly it's under 10) and it's also quick and considerably easy to make!

If you love the flavour of parmesan cheese then go ahead and add it to the recipe like I have. If you don't, or you'd like to make these vegan then it's ok to leave it out entirely. It won't harm the crackers if you do decide to omit it. 

Instead of going for butter I used olive oil to make these crackers healthier and the nutritional yeast is what gives them the slight tinge of orange colour + cheesy taste.

A tasty snack all on their own or maybe with a nice helping of hummus on the side. Either way I hope you enjoy these little crackers! 

Cheesy Snack Crackers

by Jennifer Trennum

Cook Time: 18-22 minutes

Keywords: bake appetizer snack soy-free vegan option spelt flour nutritional yeast

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Ingredients (about 60 small crackers)

• 1 1/4 cups plus 2 Tbsp spelt flour
• 1/3 cup nutritional yeast
• 1/2 tsp garlic powder
• 1 tsp sea salt
• 1/2 tsp black pepper
• 1/4 cup well grated parmesan cheese (I used Parmigiano Reggiano cheese.)
• 1/4 cup olive oil
• 1/4 cup + 2 Tbsp water

Instructions

Preheat oven to 350˚F and line a baking sheet with parchment.

In a large bowl, mix together flour, nutritional yeast, garlic powder, salt, and black pepper. Stir in parmesan. Stir in the olive oil and 1/4 cup of water and mix until dough is combined. If the dough is too dry add 2 more tablespoons of water.

Place dough on a lightly floured surface, dust the top with flour, and roll to 1/8-1/4 inch thickness with a lightly floured rolling pin. Use a knife, pizza cutter or small cut cookie cutter shape to cut the dough into crackers. Gently move each cracker and place on prepared baking sheet. Repeat until dough is used up, rolling it out again between batches.

Bake for 18-22 minutes, depending on thickness, until crackers are light golden brown. Be sure to keep an eye on them for timing so they don't burn.

Place on a rack to cool. Store in an airtight container.

Notes

• These crackers freeze well.
• You can either wrap the dough in plastic and place it in the fridge until ready to use, or roll it out immediately.

Protein Pancakes

Mmmm Pancakes!

With ground almonds and protein powder.

Oh yes I did!

I'm a lover of all things pancake. These have become my go-to option for my favourite breakfast treat. Weekend or weekday. I like to whip up a batch and pack them for breakfasts during the week, because they reheat very well in the microwave. Who doesn't love warm pancakes on a weekday morning? If that's not motivation to get out bed when the alarm goes off, then what is?

I know it's been some time since my last post, but it's been for good reason. I've been working hard behind the scenes on a big blog update and moving everthing over to the new squarespace 7. It hasn't gone as smoothly as I'd hoped either. I've ran into some strange technical issues, but I have the very helpful people at squarespace working on it with me. Otherwise, between designing a new logo for the site, making sure my posts are all in order (tag + category wise), redesigning the site, updating my about page etc., it's been keeping me rather busy, but today I'm giving you pancakes.

For most of my meals, I tend to have a selection of different things to choose from that I put into steady rotation throughout the week. Although I do like a bit of unpredictability. Sometimes it's fun to have some meals and dinners that are off the cuff with whatever I have in house. Or if something pops into my mind that sounds really good instead of something that's I had planned. My lunches, breakfast, and snacks however are always planned. 90% of the time breakfast is oatmeal, eggs with some grapefruit, or greek yogurt + berries (or whatever is in season, like peaches). My meals are very predictable. The other 10% of the time is reserved for things like these protein pancakes. 

These pancakes are flourless. Instead they're made from a base of ground almond flour and an all natural sugar-free protein powder, Vege Pro 7 by North Coast Naturals. Although any protein powder you have should work, just be sure you enjoy the taste of it. Now these don't have a traditional pancake texture, instead they're more dense and satisfying, and very delicious. I also decided to use lucuma powder to sweeten them, and keep the recipe sugar-free. I'm really loving the lucuma powder, it's made from a Peruvian fruit and it's low glycemic.

No sugar here! Except for some maple syrup of course ;)

Just endless pancake love!

Protein Pancakes

by Jennifer Trennum

Keywords: breakfast dairy-free gluten-free grain-free protein sugar-free vegan option almond flour almond milk protein powder

Adapted from Tosca Reno's Protein Pancakes

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Ingredients (Serves 3-4 (makes 9 pancakes))

• 1.5 cups almond meal
• 2 scoops protein powder (about 56 grams or 4 Tbsp) I used North Coast Naturals Vege Pro-7
• 2 tsp cinnamon
• 2 Tbsp lucuma powder
• small pinch of sea salt
• 4 eggs or vegan option (1/4 cup flaxseed meal mixed with 1/2 cup water + let rest 5 minutes to thicken)
• 1 cup unsweetened almond milk
• 1 Tbsp vanilla extract

Instructions

Preheat electric griddle to medium heat, or a large skillet on the stove stop.

In a large mixing bowl, combine the dry ingredients (almond meal through sea salt).

In a separate bowl whisk together eggs (or thickened flaxseed if using vegan option), almond milk, and vanilla.

Add the wet ingredients to the dry and stir until combined and batter is smooth. Be careful not to over-blend. If you are using the flax egg method let the batter rest for about 5 minutes before cooking.

Using a 1/4 cup measure, pour 1/4 cup of the pancake batter onto the griddle for each pancake. You should end up with 9 pancakes. Flip when bubbles appear in the middle and around the edges. Cook for 1-2 minutes more on the other side. Remove from griddle and place on a plate to keep warm in the oven until all pancakes are cooked.

Top with fresh berries and maple syrup.

These will reheat very well the next day in the microwave.

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