crunch on

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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!! 

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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. 

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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.

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

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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. 

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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
  1. Preheat your oven to 350*
  2. Line a cookie sheet, about 8x12, with parchment paper.
  3. Mix flours, nutritional yeast, and water together until there are no lumps.
  4. Mix in other ingredients.
  5. Pour onto pan making sure to spread evenly.  You can spread with a spatula and shake the pan around to even it out.
  6. Sprinkle sea salt on top of crackers.
  7. Bake for 20-24min until browned around the edges, and cracked all over the top.
  8. Remove from oven, place cracker sheet on a cutting board and cut into desired size.
  9. 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!

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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