Archive for the ‘Snacks’ Category

Low-carb Breakfast Crackers

Posted 26 Sep, 2010 in Breakfast, Snacks [ 7 Comments ]

I’ve been searching long and hard for an easy low-carb cracker recipe to replace the Salada crackers with peanut butter and jam that I have been indulging in for breakfast. Something about having crackers with peanut butter and jam that reminds me of being back home in America. I often get weird looks on the peanut butter and jam combination from my colleagues but I think the combo makes perfect sense.

I found this recipe for low-carb crackers on this website. It only uses two ingredients and takes less than 20 minutes to make. They keep well in the fridge and also crunches like a normal cracker as long as you roll it out really thin. I skipped the salt as I’m working very hard to reduce my salt intake.

Aside from the peanut butter and jam combination, I like these crackers with butter and jam as well as with ham and avocado. I get my cracker fix and best of all, they are completely grain-free, gluten-free, and low-carb.

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Low-carb Breakfast Crackers

Recipe from Caveman Food

100 grams almond flour (1 cup)
1 egg white

  1. Preheat oven to 175ºC.
  2. Mix the egg white and the almond flour to form a soft dough.
  3. Roll the dough out evenly between 2 sheets of baking paper using a rolling pin.
  4. Cut the dough into even sized crackers of rectangular shape.
  5. Bake for 10-15 minutes until golden brown.
  6. Cool completely before enjoying.
  7. Store in an airtight container in the fridge.

I like to make 10 large crackers. But I have also tried to roll the dough out thinner to make 20 smaller crackers.

Homemade Goats Milk Yogurt

Posted 20 Jul, 2010 in Snacks [ 1 Comment ]

I recently got given a second hand yogurt maker. I do love yogurt but given that I am trying to limit my dairy intake, I decided to make goats milk yogurt. I actually prefer the taste of goats cheese to normal cheese so I figured goats milk yogurt would be just as nice.

I’ve been listening to a Robb Wolf’s Paleolithic Solution podcasts and he often talks about how those who can’t tolerate cow’s milk are often okay with goats milk. Interesting stuff. His podcasts are pretty awesome and a great way to educate yourself if you are interested in learning more about the science behind the Paleolithic diet. I’ve never been much a science buff but I’m really enjoying educating myself on this subject.

So I made goat’s yogurt and I can’t believe it worked and how easy it was. This recipe isn’t 100% goats milk as I used a bit of Easiyo’s freeze dried yogurt mixture as the starter culture. The idea is to use a little bit of the yogurt from each batch to make the next batch until the end product is made with 100% goats milk. I posted the subject on Mark’s Daily Apple’s forum and got some helpful advice. Check it out here if you are interested.

The more of the freeze dried mixture you add, the thicker the texture as the mixture contains milk powder. I personally loved the taste of goats milk yogurt and didn’t notice it to be too different from a normal yogurt. I’ve never tried store bought goats milk yogurt so I really can’t compare. All I know is that this is a winner and I’ll be making it again.

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Homemade Goats Milk Yogurt

1 litre goats milk
3 tbs of freeze dried yogurt mixture

  1. Pour the goats milk with the freeze dried yogurt mixture into the yogurt jar.
  2. Shake well.
  3. Follow the instructions of the yogurt maker.
  4. Enjoy.

Makes 1 litre.

Homemade Ketchup with Pumpkin “Fries”

Posted 1 May, 2010 in Condiments, Recipes, Snacks, Vegetables [ 1 Comment ]

I’ve been really into making my own condiments. It’s generally cheaper and I know exactly what goes in it. I wrote in my last post about how much I love ketchup and that I used to slather it on everything. I still love the taste of ketchup but just not the high fructose corn syrup that is is most commercially made brands.

This recipe for Homemade Ketchup (or tomato sauce as they call it in New Zealand) requires no cooking and tastes pretty close to the real thing. And what’s ketchup without some fries to dip it in? Pumpkin is currently in season and they are cheap and readily available. I’ve been getting buttercup pumpkins and slicing them into thin crescents for homemade Pumpkin “Fries.”

The trick to getting them to taste good is to use a bit of dripping when baking it in the oven. I am well on my way to getting over my fear of saturated fats as I’m realizing that I feel better with more fat in my diet and that it’s not adding to my waistline.

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Homemade Ketchup

Recipe adapted from Creative Homemaking

300 grams organic tomato paste
1/4 cup water
1/2 tsp salt
1/4 tsp cumin
1/4 tsp mustard powder
1/4 tsp cinnamon
1/8 tsp cloves
2 tbs apple cider vinegar
5 drops stevia

  1. Put all ingredients in a jar and shake until mixed through.
  2. Will keep in the fridge for 1 month.

Pumpkin “Fries”

1/2 buttercup pumpkin
1 tbs dripping
1/2 tsp salt

  1. Preheat oven to 175° C.
  2. Cut pumpkin into 1 cm thick crescents.
  3. Melt dripping. (I use a cast iron skillet).
  4. Coat the pumpkin crescents with the melted dripping and sprinkle on the salt.
  5. Bake for 40 minutes until cooked through and crisp on the outside.
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