Flax Seed Crackers

Flax Crackers

For those of us who are looking for a gluten-free or even a grain-free cracker:

This recipe is for a garlic and onion flavored cracker – to make it with different seasonings omit the garlic, onion powder and rosemary and use whatever herbs or spices that sound good to you :)

Ingredients:

• 2 cups ground flaxseed -  Ahem: Costco
• 1 cup water - might not take the full cup so gradually add 
• 1 tsp salt
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp rosemary - preferably fresh
• 1 tsp coconut oil

Directions:

Preheat oven to 400 degrees. In a large bowl, combine all the ingredients and mix until an even dough forms. Spread evenly onto parchment paper about 1/8-1/4 inch thick. Gently cut dough into squares on the baking sheet - you just need to score the dough so it snaps after it’s baked. Bake for 20-30 minutes until crisp and edges are browned but not burnt. When the crackers are almost done you can brush the tops with coconut oil and then sprinkle with some kosher salt.

Pumpkin Cheesecake

Crust:
1 1/2 cups pecan/ almond meal or finely chopped nuts
2 TBSP sweetner of you choice
1 tsp cinnamon
3 TBSP butter, melted

Filling
3 - 8 oz blocks of cream cheese softened
1 C. Sweetner of choice
1 TBSP Vanilla Extract
3 large eggs
1 - 15 oz can solid pack pumpkin (or 1 pint homemade)
2 tsp pumpkin pie spice OR 1 tsp cinnamon, 1/4 tsp each of ginger & nutmeg,
and 1/8 - 1/4 tsp cloves(depends on if you like the flavor).

Preheat oven to 325.

1. Make crust by mixing all dry ingredients and adding the melted butter.
Press into a spring form pan. It is hard to press, so just do it gently, it
will want to stick to your fingers.

2. In a bowl combine the cream cheese, sweetner, and vanilla and beat
until smooth.

3. Add eggs and beat well.

4. Add pumpkin and spices and mix well.

5. Gently pour pumpkin filling over the pecan crust.

6. Bake at 325 for 40 minutes. Turn oven down to 300 and bake for an
additional 10 minutes. It will still be a little jiggly in the middle even
when it is done. This cheesecake does get a little brown on top.

7. Remove from oven. If you do NOT like a soft cheesecake then wait to eat
until it is totally cool. This cheesecake tastes AMAZING warm though, and
warm it has a soft pumpkin pie like texture. It is GREAT cold too.

8. Garnishing option: whip some whipping cream stiff, sweeten with vanilla
cream stevia. Put dollops of cream on the cheese cake with pecan halves in
the middle of each dollop. You could also serve each piece with a generous
serving of whipped cream and a sprinkle of pecans.

Pumpkin Bars

Fall is in the air and I definitely get in the mood for all thing fall: sitting around a fire in the evening, caramel apples, hearing a marching band play,  and of course pumpkin.  I had  my first taste of pumpkin last week in the form of a pie with whipped cream (minus the crust of course) and ever since then I've been wanting more pumpkin !  I stumbled across this recipe and with some modifications, I've decided that it's a keeper.

I think the next time I make it I'll use peanut butter, bananas and add a few chocolate chips and I'm sure the hubby will love me!

Pumpkin Bars

1 cup of almond butter (or any nutbutter of your choice)
3/4 cup canned pumpkin (you can also use cooked squash, or ripe mashed bananas)
1/2 tsp cinnamon ( you may not want to add cinnamon and nutmeg if you use bananas)
1/8 tsp nutmeg
1 egg
1/3 cup honey or sweetener of your choice
1 tsp baking powder
1/2 tsp baking soda

Place all ingredients in a blender and blend.  Pour into a greased 8 x 8 pan and top with chopped walnuts (optional).  Bake at 350 for 25 minutes.

Coconut Blueberry Muffins

Coconut Blueberry Muffins -- Gluten-free and Sugar-free




3 eggs
2 TBL milk
2 TBL butter
8 Pkgs Truvia (or you can use 1/4 cup honey)
1/4 tsp baking soda
1/4 tsp salt
1/4 tsp vanilla
1/4 cup coconut flour
1/2 cup blueberries



Mix all your first 6 ingredients and then stir in your coconut flour.  Mixture will be lumpy and appear a bit soupy, but never fear!  Stir in the blueberries and add to muffin tins.  Bake at 400 for 16-20 minutes.