Good morning! Two days until Memorial Day weekend!! This is one of my favorite weekends out of the entire year. Not to get too sappy for you, but since Danny and I did long distance for so many years, Memorial Day weekend was the start of me being out of school/work and being able to see him so much more. I looked forward to Memorial Day weekend because it was the start of me making weekly drives down to Philly to see him and not have to worry or be stressed about when I need to come back. Then not to mention, Danny proposed to me 3 years ago on Memorial Day weekend. That’s where I got my favorite gift ever….
Anyway, I had to share because of my excitement for the weekend. Later today I have lots of cooking and baking to do so I can bring food and treats down to the beach. I’ve already conferred with my MIL and I think we are going to be doing some skewers Saturday night.
Did I tell you I finally picked up the book Thrive by Brendan Brazier. IT’S SO GOOD. I am loving it. He includes amazing information about health, nutrition and sheds light on why American is obese. I will do a complete review when I’m done. I am so interested in this book that’s it’s been hard for me to put it and down read it sequentially. I keep wanting to jump to spots, like the recipe section because it is all so interesting.
Well I cheated and flipped to the recipe section and am excited to try many of these recipes ASAP. I am always looking for new crackers and breads, especially of the gluten free kind (not because I am celiac, mostly just for fun.) I also have found the less gluten I eat, the better I feel and the less bloated I am. Anyone else feel that way??
I made these crackers because I had all of the ingredients on hand. They are easy and gluten free.
Vegetable Protein Crackers
Adapted from Vegetable Crackers by Brendan Brazier
1 cup ground flaxseed
1/2 cup flaxseed (I used toasted)
1 carrot (chopped)
1 cup cooked lentils (you can use any cooked beans)
1/2 cup almonds
1/2 cup sunflower seeds
1 tsp cumin
1/2 tsp sea salt (I would add a little bit more next time)
Preheat oven to 300 degrees. In a food processor put in all of the ingredients. (I put in the flax, carrot, tomato and beans in first. Processed it, then added the rest. )Make sure it’s all processed well. Spray a baking sheet (11×15) with olive oil. Spread the mixture as thin as you can possible get it. ( I had a hard time with this, mine were a bit thicker.) Before baking in the oven, use a pizza cutter (or knife) to cut into the mixture to mark the size of the cracker. Bake for 30 minutes, remove from oven and flip crackers over. Bake for 15 more minutes.
*You can bake crackers longer if they aren’t as crunchy as you’d like. They will slightly harden once cooled.
These go great with any dip or even crumbled on top of a salad!
Why do you love Memorial Day?