Our First Few Grain Free Fav's

Homemade, grain free Graham Crackers & they are delicious!  With 3.5 grams of protein and 3 grams of fiber for each one they are great for adding to the kids lunches.  They are simple to make, I think next time I'll double the batch since we all like them so well.

Grain Free Graham Crackers
This is my recipe I revised from DeliciouslyOrganic.net
Note: You can substitute the molasses for honey if you can’t consume molasses. If you use this substitution the crackers will be a bit softer.
Yields: 16-20  2 x 2” crackers.


2 cups almond flour
1/4 cup coconut flour
3/4 tsp unflavored gelatin
2 T honey
3/4 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/8 tsp ground cinnamon
6 T cold unsalted butter, cut into 1/4-inch cubes
3 T unsulphured molasses (or honey)
3 T whole milk or coconut milk
1/2 tsp vanilla extract

Preheat the oven to 350° F and adjust rack to middle position. Place flours, gelatin, honey, baking powder, baking soda, salt and cinnamon into the bowl of a food processor and pulse 4 times to combine. Add the butter and pulse 7 times until the mixture resembles cornmeal. Add the molasses, milk and vanilla extract to the dough and process until the dough forms a ball. The dough will be very tacky. Pour the dough out onto a large piece of parchment paper (a piece large enough to cover a large baking sheet). Dust the top of the dough with a little coconut flour. Using a rolling pin, roll the dough out until it’s a rectangle about 14 x 11 inches and about 1/8-inch thick. Using a knife or rolling pizza cutter, divide it into 2 x 2-inch square pieces. There will be small pieces of excess on the sides. Using a fork, poke holes in the top of the dough. Place the baking pan with the dough in the oven and bake for 15-20 minutes or until the edges just start to darken. Remove from the oven and cool completely. When crackers are completely cool, break into individual squares. Store in an airtight container. The crackers will keep for 1 week.

I have recently discovered Larabar's and really like them; like their simplicity and the protein they offer. ...If only they weren't so expensive.  Well I found a recipe that I was skeptical about at first but tried it anyway since it was so similar to a Larabar.  Again, we LOVE it!  I swear, it's like eating an Almond Joy - for real.

Chia Seed Energy Bars
This is my recipe revised from WellnessMama.com
Yeild: 12 bars

12 large Medjool dates
 4T Coconut Oil
1 cup Chia Seeds
2T Almond Butter
2T Shredded coconut
1/4 cup Dark Chocolate chips
Optional: 1/2 tsp vanilla extract

Remove the pits from the dates and pulse the dates and coconut oil in a food processor until it forms a paste. In a medium bowl, mix the date paste with the chia seeds, almond butter, shredded coconut and chocolate chips. It will form a thick dough. Press into the bottom of an 8x8 glass dish and cut into 12 squares. It can be eaten immediately or preferably, put it in the fridge to give it more of a chewy texture.  Cover or put in ziploc to store in fridge for 1 week.

The last recipe for today is another big hit around here. My kids have always eaten their veggies but since I made this ranch type dip they are begging & fighting for more veggies!

Homemade Ranch Type Dressing
Another one from WellnessMama.com

1/2 to 3/4 cup plain full fat Greek yogurt
1 tsp dried dill weed (or more to taste)
1 small clove of garlic
6 T olive oil
2 T grated parmesan (or more to taste)
Sprinkle of course salt and course pepper, to taste

Put yogurt, garlic and spices in a blender or food processor and blend until smooth.Very slowly, add the oil so that it emulsifies.Use immediately, or store up to 1 week in the fridge.