Garlic and Chive Almond Pulp Crackers

Garlic and Chive Almond Pulp Crackers

We all know that homemade almond milk is easy to make and healthier than store-bought almond milk. Every few weeks I make a fresh batch and catch myself throwing out a ton of almond pulp – a waste of money and healthy nutrients, right? Well after browsing the internet for ideas, I found, tested and tweaked a few recipes. One of my favorite things to make with leftover almond pulp, these Garlic and Chive Almond Pulp Crackers. They’re light, crisp and pair well with dairy-free cheese or grass-fed butter or ghee. Give them and try and tell us what you think.

 

Ingredients

1 cup wet almond pulp
3 tbsp olive oil
1 egg
1/4 tsp salt
2 tbsp fresh chives (works with any herb)
1 garlic clove, minced

Instructions

  1. Preheat the oven to 350 degrees.
  2. In a large mixing bowl, combine all the ingredients. If the dough looks dry, add water one tablespoon at a time, just until it can easily be pressed together between your fingers.
  3. Transfer the mixture to a sheet of parchment paper and place another sheet of parchment paper on top. Use a rolling pin to roll the cracker mixture about ⅛-inch thick. (the thinner, the crispier).
  4. Use a large knife to score the rolled dough into square shapes.
  5. Bake for 20 min, then flip each cracker and bake until they are crisp and golden, about 15 to 20 min more. Let cool completely before serving. Enjoy!
Karla A Salinari

Karla A Salinari

Wife, mother, creator of OurFlipSideLife
and FlipBox

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Featured On:

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Contact Us   |   Updated January 2018

Fluffy Gluten-Free Pancakes

Fluffy Gluten-Free Pancakes

When your husband and toddler ask for these pancakes two days in a row you know you nailed the recipe – BOOM! These glute-free pancakes are fluffy, packed with healthy protein, and free of refined sugar. Top with Monk Fruit Maple Syrup or raw honey for extra sweetness and watch them DIG IN!

Ingredients

3 eggs

2 tablespoons coconut oil, melted

1 tablespoon coconut palm sugar

¼ cup unsweetened nut milk

½ teaspoon vanilla extract

¼ cup organic coconut flour

1/8 teaspoon baking soda

Pinch of sea salt

Ghee or grass-fed butter for frying

Instructions

  1. Add eggs, coconut oil, coconut palm sugar, nut milk and vanilla extract in a large mixing bowl and whisk to combine.
  2. Slowly add the coconut flour, baking soda, and salt and mix until you reach a creamy consistency.
  3. Melt ghee or grass-fed butter in a skillet over medium heat.
  4. Scoop pancake batter onto the skillet and cook until sides begin to dry, 3-4min on each side*.
  5. Remove from heat, drizzle with sweetener of choice, serve and enjoy.

*with coconut flour pancakes, you aren’t likely to see bubbles forming on the top, so carefully check before flipping.

Karla A Salinari

Karla A Salinari

Wife, mother, creator of OurFlipSideLife
and FlipBox

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Featured On:

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Contact Us   |   Updated January 2018

Gluten-Free and Refined-Sugar Free Raspberry Muffins

Gluten-Free and Refined-Sugar Free Raspberry Muffins

I’ve made these muffins a million times and they are always a hit – Carolina loves taking them to school and sharing with her friends. Feel free to add strawberries, blueberries or even dairy-free chocolate chips – anything goes!

Ingredients

2 ripe bananas, mashed
¼ cup honey
2 large eggs, room temperature
2 teaspoons vanilla extract
½ teaspoon salt
¼ cup applesauce
1 teaspoon baking powder
1⅓ cups oat flour
⅔ cup old fashioned oatmeal (not quick oats)
1¼ cups raspberries

Instructions

Preheat oven to 400°F. Line a muffin tin with 12 muffin liners.
In a large bowl, combine mashed bananas, honey, eggs, vanilla extract, salt, and applesauce. In a separate bowl, combine baking powder, oat flour, and oatmeal. Mix the dry ingredients with the wet ingredients, mixing until just combined. Gently fold in raspberries, then scoop batter evenly into 12 prepared muffin liners. Bake for 5 minutes at 400°, then turn heat down to 350° and bake for an additional 12 minutes. Let cool before serving. Enjoy!

Karla A Salinari

Karla A Salinari

Wife, mother, creator of OurFlipSideLife
and FlipBox

Instagram Posts

Featured On:

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Contact Us   |   Updated January 2018

Carrot Muffins Made with Cassava Flour

Carrot Muffins Made with Cassava Flour

Happy Friday! It’s been a while since my last post, it’s been busy around here. Carolina started school (!). Joe and I enrolled her in a language pre-school twice a week. She’s loving it and so are we. I look forward to packing her lunch box and choosing her outfits. Getting kids ready for school is the real deal and this is just the beginning. Below are some fun pictures of her on the way to school.

Ok, moving on to food flips…

I’ve been baking with cassava flour (yuca root) and enjoying the texture and taste! Have you tried working with it? Cassava flour is a nut free, gluten free and grain free alternative to all purpose flour.  I first had cassava crackers while vacationing in the Dominican Republic last Christmas. They use cassava flour to make large crunchy crackers and serve it with roasted pork strips or cheese as an appetizer alongside an ice cold Presidente beer. Dominicans love their Presidente beer and so did Joe and I. 🙂

Cassava flour is gaining a lot of popularity and I can see why. Here’s a simple recipe for Carrot Muffins made with cassava flour. Hope you like them.

Ingredients

2 cups Otto’s Natural Cassava Flour (or cassava flour of your choice)

2 cups coconut palm sugar

1 tsp ground cinnamon

1/4 teaspoon nutmeg

2 tsp baking powder

1 1/2 tsp baking soda

1 tsp salt

1 cup vegan butter, melted (I use Earth’s Balance)

4 eggs, room temperature

1 tsp vanilla extract

1 can (8 oz) crushed pineapple, drained

2 cups spiralized carrots (shredded or chopped works too)

1 cup walnuts, chopped

1/2 cup raisins (optional)

Instructions

Preheat the oven to 350 degrees F. Line and grease 2 muffin tins and set aside. In a large mixing bowl, combine the eggs, butter, sugar, cinnamon, nutmeg and vanilla using an electric mixer. In separate bowl, combine the flour, baking powder, baking soda and salt. Slowly add the dry ingredients to the wet batter and mix well using the electric mixer. Fold in the pineapple, walnuts and raisins. Distribute the batter evenly between the muffin tins and place in the preheated oven. Bake 30-45 min or until the tops are golden brown and a toothpick inserted comes out mostly clean.  Remove from the oven and place on a cooling rack. Serve and enjoy!

*Note – skip the walnuts for a nut free alternative kids can take to school*

Karla A Salinari

Karla A Salinari

Wife, mother, creator of OurFlipSideLife
and FlipBox

Instagram Posts:

Featured On:

OurFlipSideLife™ 2018

Contact Us   |   Updated January 2018