Sometimes I don’t crave cake for breakfast. Sometimes I crave eggs.

I love eggs. If you didn’t know. ;)

3 scrambled eggs, eaten on a buttered + toasted bagel, was quite delicious this morning. I’m still not eating gluten [will introduce Monday] so this is a gluten free Udi’s bagel. They are delicious!!

Today I ate green hummus and lots of it. I was going to eat it with breakfast, but wasn’t digging the idea of a healthy dose of garlic in the AM. However, in the next day or two, I will definitely be making egg salad with that green hummus. Believe that!

Now onto something I did eat with hummus today.

More crackers? Yes! New recipe? Yes!

This photo was after the first bake and as you can see, I ate the entire first row and then some. I couldn’t help myself before putting them back in the oven to crisp.

This version is savory and topped with sea salt. They’re slightly cheesy, a little bit garlicky, and a lot bit delicious.

It’s a great basic cracker that is perfect for dipping or eating alone. By alone I mean, in the kitchen, hovered over the stove, burning your tongue on hot crackers.

Salty, Crunchy, Crackers

1/4c raw buckwheat flour [or oat/quinoa/millet flour – can grind in a blender at home]
1/4c + 2T garbanzo flour
1/2c + 2T water
3T nutritional yeast
1/2t salt
1/2t garlic powder
1/4t onion powder
black pepper
sea salt to top

Preheat your oven to 350*
Line a cookie sheet, about 8x12, with parchment paper.
Mix flours, nutritional yeast, and water together until there are no lumps.
Mix in other ingredients.
Pour onto pan making sure to spread evenly. You can spread with a spatula and shake the pan around to even it out.
Sprinkle sea salt on top of crackers.
Bake for 20-24min until browned around the edges, and cracked all over the top.
Remove from oven, place cracker sheet on a cutting board and cut into desired size.
Place on a cookie sheet with a little room between each cracker for ~5min per side, flipping once. Time will vary, watch so they don’t burn. Mine took about 6min per side. They should be golden brown and will firm up when they cool. To avoid soft crackers, make sure to spread the batter from the center, evenly around the pan.

I tried my best to leave some for Chris. I only ate half of the pan, which was an accomplishment!

I hope you all have a fabulous Friday and happy weekend!! Any good plans? We’ll be staying in Ft. Collins. No snowboarding this weekend. Too much to do!!

I didn’t even know this blog contest [from Women’s Health] was taking place, but received a few really sweet emails from people saying they nominated me. I would love your nomination too! Thankfully, you don’t have to sign up for an account to vote! :) Thanks guys!!

Ashley

To continue with my cocoa obsession, it only made sense to make cocoa crackers. I’ve been thinking about these crackers since making the first 2 batches on Monday. The possibilities are endless. They’re healthy and they’re addicting. You can go sweet or savory, breakfast or dinner, turn them into cereal, or snack.

With my new found love for making cereal, it seemed the only logical thing to do with these crackers was pour milk on top [like Mama Pea!].

Not only were these cocoa infused, but they were also coconut infused.

Before the first bake, I forgot to sprinkle on the cinnamon sugar mixture. No problem there! I made a cinnamon sugar mixture, added a little water and dabbed on with a brush. I like the dry mixture better, but this worked too.

A major kitchen bomb went off today, that I still have yet to clean. I was grinding flour, making crackers, making hummus, making breakfast, making lunch….

…and apparently drinking wine too. Actually, that’s Chris’s glass from last night. Dishwasher was full. Sue me. Yes we put those glasses in the dishwasher. They cost $1.99 from Crate + Barrel and do not deserve a hand washing.

The kitchen bomb was worth it!!

I stirred the coconut into the batter so it wouldn’t burn if I just sprinkled it on top. Worked like a charm!

Crunchy, flakey, delicious. I tried one batch with applesauce instead of oil, but the texture was not as good at all! They didn’t all become fully crunchy and the ones that did were too crunchy. It doesn’t call for much oil, so I definitely wouldn’t leave it out. Mama Pea subbed Earth Balance and I’m sure butter would work too.

Cocoa Crisp Crackers [~100, 1” crackers, or double that for cereal size 1/2” crackers]

3/4c garbanzo flour
1/2c raw buckwheat flour [ground from raw groats into powder]
1c water
2T unrefined coconut oil, melted
1T maple syrup
2T unsweetened cocoa powder
3/4c unsweetened shredded coconut [opt]
pinch of salt
1/2t cinnamon
1.5t vanilla
1/4t almond extract [opt]

topping:

1t cinnamon
1T pure cane sugar

Preheat oven to 375*
Whisk all ingredients together, until there are no lumps.
Line a 11x17” cookie sheet [with sides!!] with parchment paper [the combination oil + flour spray works too].
Pour batter in pan and spread evenly to the edges of the pan.
Sprinkle on the cinnamon topping.
Bake for 22-25 min until the top is cracked and edges are browned.
Remove from parchment and place on a cutting board.
Cut into desired cracker size.
Place crackers on a larger pan [or cookie sheet], so there is space in between them.
Bake for 3-5min, flip and bake another 3min. Watch carefully so they don’t burn.
They will crisp as they cool.