Pasta Sauces in a Jar. White sauce, Spicy Sriracha, Chipotle, Ranch, Mac 'n' Cheese and more. Vegan Glutenfree recipe

Some ideas come out of the adventurous trials and some out of need. These sauces in a jar were made during the months I was not able to stand in the kitchen for longer than 5 minutes. The jars helped me for sure and also hubbs cook up a quick meal without much thought or time going into the process. 

The sauces are based on my hubbs fave White garlic jalapeno sauce and Quinoa shells. Super easy. And in a jar beats instructions like, find the cashews, blend them, add some flour and mustard and nutritional yeast and some other things:)

Pack a jar with 1.5 cups of uncooked elbows(macaroni) or other pasta for your own mac and cheese bag, and send it to a friend or make a bunch of a bake sale. Or whip up a weeknight dinner in 15 minutes:)

Make a small batch with the basic white sauce mix and adjust the salt, herbs and seasoning, if needed to taste. Use the adjustments to make a larger batch or to make other dry mix variations.

Mac and cheese sauce

White/alfredo Sauce.



Start with pasta. Boil water and add pasta. In another pan, saute veggies if using any in 1-2 teaspoons oil. Take a sauce jar out, add coconut milk. Mix and add to pan. Add cooked pasta. Mix and cook on low heat for 3-4 minutes. Done.

It cannot get any easier:)
I made a couple of combinations of sauces with different nuts, spices, herbs. Here are a few for you to try out. Ranch, Spicy Sriracha, Mac and cheese, Chipotle and more. 
Let me know your favorite combination:) If the spices and nutritional yeast used are fresh, the jars stored ina  cool and dry place keep fresh for months. You can also make a larger batch and refrigerate a big jar for freshness. Use 1/3 cup of the mixture with 1-1.5 cups of non dairy milk to serve 2.

More Pasta recipes here. 

Mac and cheese sauce and ranch sauce mix. You can grind everything or just mix and keep.



Give me a bowlful of some creamy pasta.
Quinoa shells in garlic Jalapeno sauce.



Tag them jars, write instructions and store, or gift to a friend or a bake sale:)




Pasta Sauces in a Jar
Free of Dairy, egg, corn, soy. Can be made gluten-free, nut-free, refined oil-free.
Enough sauce for 3-3.5 cups cooked pasta.

White Sauce in a jar
Ingredients:
1/4 cup ground raw Cashew
2 Tablespoons Flour(I used wheat, use any neutral flour or cashew flour)
1/2 teaspoon mustard powder
1 Tablespoon nutritional yeast
1/4 teaspoon garlic powder
1/2 teaspoon salt (or omit if you want to add it later to taste)
a generous pinch of black pepper
Method:
Blend the dry mix with 1 cup coconut milk or non dairy milk in a blender, and optionally a Tablespoon of Extra virgin olive oil. 
Saute veggies and greens in a pan. 
Add blended sauce to pan on low-medium heat. Add cooked pasta and mix well.
Cover and cook for 3-4 minutes to bring the sauce to a boil.
Mix again, adjust salt, top with fresh herbs if using, switch off heat and let sit for another 3-4 minutes before serving.
The method to use the blended sauce with pasta is same for all dry mixes unless specified differently under method.


Mac and cheese in a jar
Ingredients:
White sauce ingredients
1/2 teaspoon tomato powder
Method:
Blend the dry mix with 1 cup coconut milk or non dairy milk, a Tablespoon of Extra virgin olive oil, a teaspoon of soy sauce/coconut aminos and a teaspoon apple cider vinegar. (or use a tsp chickpea miso instead of soy sauce+vinegar). 
Blend in half a tomato if you didnt add tomato powder in the dry. 
Saute or blanch broccoli and other veggies. Add to pan with sauce, add cooked elbows pasta. Cook covered on low for 3-4 minutes. Mix, top with bread crumbs and let sit for another 4 minutes before serving.


Chipotle Cheese sauce in a jar
Ingredients:
White Sauce ingredients
3/4 teaspoon Chipotle pepper flakes or 1/2 teaspoon chipotle pepper powder
Method:
Blend the dry mix with 1 cup coconut milk or non dairy milk, a Tablespoon of Extra virgin olive oil, half a tomato, 2 Tablespoon chopped red bell pepper and use.


Ranch sauce in a jar
Ingredients:
White sauce ingredients
1 teaspoon ranch seasoning(Mix equal quantities of dry/powdered Garlic, Onion, Dill, Parsley, Chives) 
Method:
Blend the dry mix with 1 cup coconut milk or non dairy milk, a Tablespoon of Extra virgin olive oil, a teaspoon lemon juice or apple cider vinegar and use.


Spicy Sriracha sesame cream sauce in a jar. My current favorite
Ingredients:
1/4 cup ground raw Cashew(more for thicker sauce)
1 Tablespoon white sesame seeds, grind with the cashews
2 Tablespoons Flour, or omit
1/2 teaspoon mustard powder
1 Tablespoon nutritional yeast
1/2 teaspoon smoked Paprika or to taste
Method:
Blend the dry ingredients with 2+ teaspoons Sriracha sauce and a cup coconut milk in a blender and use.
Sprinkle a 1/2 teaspoon Za'atar on the cooked sauce for another amazing variation.

Doritos Spice Sauce - adapted from Penne and broccoli with Doritos cream sauce.
Ingredients:
White sauce ingredients
1 teaspoon dried onion flakes or 1/2 teaspoon onion powder
1/4 teaspoon cayenne
1/2 teaspoon Paprika(to taste/color)
1/8 teaspoon black salt/Kala namak
Method:
Blend dry ingredients, a cup of coconut milk, a garlic clove and a teaspoon of apple cider vinegar and use. 


Garlic Jalapeno sauce in a jar.
Blend White sauce ingredients with coconut milk, 2 cloves of garlic, half a jalapeno, a teaspoon of lemon juice. 

No Cashew based white sauce in a  jar:
Ingredients:
Grind 1/4 cup almonds, 2 Tablespoons walnuts, 1 Tablespoon sesame seeds and 1/4 cup flour/oats into as fine as possible. Use 1/4-1/3 cup of this mixture in a jar.
1/2 teaspoon mustard powder
1 Tablespoon nutritional yeast
1/4 teaspoon garlic powder

Nut free White sauce in a jar:
Ingredients:
1/4 cup flour(wheat, spelt, all purpose or gluten-free)
1 Tablespoon cornstarch or arrowroot starch
1/2 teaspoon mustard powder
1 Tablespoon nutritional yeast
1/4 teaspoon garlic powder
1/2 teaspoon salt 
Method:
Blend sauce ingredients with a cup of coconut milk. Add to pan and bring to a boil. Simmer sauce for a minute before adding cooked pasta. Simmer with pasta for 3-4 minutes. Mix, add herbs, let pasta sit for another 2-3 minutes before serving.

Notes:
To grind cashews or other nuts and reduce the possibility of them becoming nut butter, add some flour or oats  in the blender with the nuts.
Top the pasta with non dairy cheese shreds or bread crumbs mixed with herbs, salt and olive oil. 
Skip evoo for oil-free.
For variations, Use fresh basil, thyme, parsley, or other spice blends like garam masala, cajun, berbere.
Use 1/2 cup more coconut milk or 1/2 cup water for thinner sauce.
Add blackened Tempeh, seitan or other meat subs.

Sriracha Sesame sauce anyone.. Of course, you can mix some Sriracha in Mac and cheese too.

Large Vegetable shells in chunky white sauce.


This meal in a jar is being shared at Slightly Indulgent Tuesdays. Allergy Free Wednesdays

Spiced Yogurt gravy with Baked Broccoli Fritters - Pakore waali Punjabi Kadhi. SoDelicious Contest entry. Vegan Glutenfree Recipe

You know how else to feed me broccoli.. as these fritters. And they are baked and not fried. And soaked up in a spiced yogurt gravy. Kadhi is Spiced yogurt and Pakore(plural for Pakora) are fritters. This is a somewhat fusion version of the usual Pakore Waali Kadhi(Fritters in spiced yogurt). I actually was never fond of Kadhi, probably because Mom would whip it up to use up the leftover yogurt which was going sour. I used to like fresh yogurt but not very sour old yogurt. :)

This Kadhi uses So Delicious greek yogurt for a slight tang and also some plain coconut milk yogurt. You can use just the plain yogurt as well. The Kadhi that my mom makes has fried Onion fritters soaked in it in. This version has Baked Broccoli Fritters and This is my entry to the So delicious Godairyfree contest. You can find the other entries on their pinterest board here. To vote, please "like" the pin here. :)



The baked fritters are more like dumplings. Delicious on their own and also with the gravy.
You can also make your own Coconut Milk Yogurt or Peanut yogurt or Cashew yogurt and use that instead for the Kadhi.  

Since the past few weeks, those experimental creative baubles in my head have gone fishing because of the irritating stress baubles invading the jar(house hunt). Hopefully, they will be back with super awesomeness soon! It seems like a good week to cook up something from the books waiting to be reviewed:) 

More awesome Indian gravies, curries here.

Steps:


Mix all the dry ingredients for the fritter batter well.
Add the water and mix into a thick pasty batter.




Chop up broccoli into small pieces.



Add Broccoli and mix to coat.

Drop spoonfulls of the mixture on parchment lined sheet and bake at pre-heated 410 degrees F for 18-19  minutes.




For the Kadhi, in a bowl, whisk the yogurts to make them smooth.
Add chickpea flour, spices and mix to combine well.



Mix well so there are no lumps. 



Add water and whisk to combine. It will be a thin watery mixture.

In a medium pan, add oil and heat on medium.
Add cumin seeds and let them cook for a half a minute
Add ginger, garlic, fenugreek seeds and red chili.




Mix and cook for another 2 minutes until golden,
Add the yogurt chickpea mixture and bring to a boil.
The mixture will thicken considerably. Add more water if you like a thinner consistency.




Simmer for a few more minutes.
Then add fritters and serve hot.



Ok, I really cannot decide which background works:)



Pakore Waali Kadhi - Spiced Yogurt with Baked Broccoli Fritters/dumplings
Allergen information: Free of dairy, egg, corn, soy, nut, gluten

Ingredients: Serves 2
Broccoli Fritters: Makes 9-10 small fritters
1/2 cup Chickpea flour
1/4 teaspoon salt
1/4 teaspoon garam masala
1/4 teaspoon baking powder
1/4 cup water
1/2 loaded cup finely chopped Broccoli

Yogurt Gravy/Kadhi:
1/4 cup Greek style So Delicious plain yogurt
1/4 cup So Delicious plain coconut milk yogurt
1/4 cup chickpea flour
1/4 teaspoon turmeric powder
1/4 teaspoon red chili powder
1/2 teaspoon salt
1 cup water
Tempering:
2 teaspoon oil
1 teaspoon cumin seeds
1/2 teaspoon fenugreek seeds(methi seeds)
2 dry red chilies or flakes to taste
1/2 inch of ginger chopped
4-5 cloves of garlic chopped
a generous pinch of hing/asafetida

Method:
Broccoli Fritters:
Mix all the dry ingredients well.
Add the water and mix into a thick pasty batter.
Add finely chopped Broccoli and mix to coat.
Add chopped green chili for spicier fritters.
Drop Tablespoon full blobs on parchment lined sheet. 
Bake at pre-heated 410 degrees F for 18 minutes.
Broil on Low for half a minute for a more brown fritter.

Yogurt Gravy/Kadhi:
In a bowl, whisk the yogurts to make them smooth.
Add chickpea flour, turmeric, chili powder, salt and mix to combine well so there are no lumps.
Add water and whisk to combine into a thin mixture.
Tempering: In a medium pan, add oil and heat on medium.
Add cumin seeds and let them cook for a half a minute
Add ginger, garlic, fenugreek seeds and red chili.
Mix and cook for another 2 minutes until garlic is golden,
Add the yogurt chickpea mixture and bring to a boil.
The Kadhi will thicken considerably. Add more water if you like a thinner consistency.
Reduce heat to low and cook for another 4-5 minutes so the chickpea flour is well cooked.
Taste and adjust salt and spice.
Soak the fritters in the yogurt gravy or serve fritters topped with a good amount of gravy like biscuits/dumplings.
Serve as is or with Rice or Naan.



These dumplings are being shared at Slightly indulgent Tuesdays, Allergy Free Wednesdays, Rickis wellness weeknd

Tandoori Tempeh, Mini Peppers, Pepper Jack Pizza on Crisp White crust. Vegan Recipe

Its Pizza time. This is the current favorite Pizza to whip up on weekdays in this house. The spicy juicy Tempeh tastes just like the meat crumbles you get at some Pizza joints. Use your favorite crust, veggies and non dairy cheese and you will not be disappointed. 

With layers of fresh tomato, onions, pickled Jalapenos, sweet mini peppers and Daiya Pepper jack. All the flavors and textures work perfectly with each other to make this a must try Pizza. Its a quick white crust that doesnt need 2 rises. While the Tempeh cooks, whip up the crust and let it sit for 5 minutes till you cut up the veggies. Load it all and bake.

How do you like your Pizza?

My husband followed me into a plant-based diet because of discussions, articles and documentaries that we read or watched together. But it took him longer to be convinced to eat so when outside, with friends and such. He did not associate with any animals/pets while growing up, so the compassion was not a strong emotion to make the change. After we adopted chewie, it was a while before he developed that attachment and understanding of Chewie as a sentient expressive lovable being who is so much like us. What  made him hop on the vegan wagon completely, was a video of dog like animals being skinned alive for fur like this one- viewer discretion advised for the video. It was the connection between chewie, a dog, an animal, the pain, the torture, the unnecessity of it all, which is applicable to all animals in all the big profit oriented use-fur, leather, cosmetic, food- meat, dairy, egg industries.



This Pizza is totally plant-based, delicious and cruelty-free! 

If you are wondering what I am listening to these days, heres a jukebox.  Give it a try:)

A must read at The Vegan RD: Vegan Food for everyone.

On another note, house hunting is stressful. Especially if the seller and buyer(us) cannot come to a common price and terms. And the realtors in between, the listing agent and buyers agent are both smarty pants. I am thinking I will just take the 60 hour course work and give the exam and become a realtor.. Who better to think of our interests than myself ;)

More awesome Pizzas here. Glutenfree crust options too.



Crusty deliciousness. 

Steps:
Brown the tempeh in oil on medium heat.



Add rest of the ingredients, cover and cook on low-medium until all the liquid is absorbed.



Proof the yeast. Add the dry ingredients and oil.



Knead into a soft dough.



Press down or roll into an oval. Spray water on top and let sit for 10 minutes.
Top with tomatoes, dried or fresh basil.



Top with red onion slices, mini peppers, Tempeh.



Top with Pepper jack and Jalapeno. Bake at pre-heated 410 degrees F for 18-19 minutes.



Yummers



Tandoori Tempeh, Mini Peppers, Pepper Jack Pizza on Crisp White Crust
Allergen Information: Free of Dairy, egg, corn, nut.

Ingredients: 
White Crust:
1/2 cup warm water
2 teaspoons raw sugar
1 teaspoon active yeast
1 cup bread flour ( or all purpose flour)
2 Tablespoons Semolina( cream of wheat)
1/4 teaspoon baking powder
1/2 teaspoon salt
1 Tablespoon evoo (extra virgin olive oil)
bread flour for rolling and working the dough


Toppings:
1-2 Tablespoons extra virgin olive oil
Tandoori Tempeh Tikkas(recipe below)
3 tomatoes sliced
dried or fresh herbs
Red onion slices
Sweet mini pepper slices or sliced red pepper
pickled Jalapeno
Daiya pepper jack shreds or other non dairy cheese.

Tandoori Tempeh:
8 oz Tempeh(cultured Soybean patty) cubed or about 1.5 cups 
2 teaspoons oil
1/2 teaspoon cumin powder
1 teaspoon garam masala
1/2 teaspoon coriander powder
1/2 teaspoon garlic powder
1 teaspoon onion flakes
1/2 teaspoon salt 
1 cup water
1 teaspoon lemon juice
1 Tablespoon Coconut milk Yogurt like So Delicious plain (optional)

Method:
Tandoori Tempeh:
In a large pan, add oil and saute Tempeh at medium heat until golden.
Add the rest of the ingredients, mix well.
Cover and cook on low-medium heat until all liquid is absorbed. 20 minutes.

Pizza:
Warm 1/2 cup of water. Add sugar and yeast and mix.
Let sit for 5 minutes until frothy.
In a bowl, Add the flour, salt, semolina, baking powder and using a large spoon mix it all. Add evoo and flour mix to yeast mixture.
Then knead for 2 minutes and roll it out or press and shape into desired size. Use bread flour if needed.
Spray water liberally on top on rolled out dough and let sit for 5-10 minutes.
(You can also let the dough rise for an hour covered with a towel. Then punch it down and roll into a pizza base)
Drizzle evvo on top. 
Top with tomato slices and dried or fresh herbs.
then top with onion slices, pickled Jalapeno and mini peppers.
Then liberally with tandoori tempeh and then cheese.
Sprinkle salt if needed. We added a few slices of fresh Jalapeno as well.
Bake at 410 degrees F  for 18-19 minutes.
Then broil on Low for half a minute or longer for crispier top and edges.
Serve hot!


This pizza is being shared at Slightly Indulgent Tuesdays, Allergy Free Wednesdays, Ricki's wellness weekend

Sweet Potato Canapes with Barbecue Mung Bean Sprouts. Vegan Glutenfree Grainfree Recipe for Virtual Vegan Potluck. BBQ sauce Recipe too.

It is the time for VVP - Virtual Vegan Potluck!! An online Potluck with 168 bloggers from all around the world. This time I am bringing this awesome Appetizer.. a fusion BBQ Chaat.

Chaat is a generic term for Indian snacks which have some crackers or fried noodles or puffed rice mixed with beans/lentil/chickpea sprouts or cooked beans tossed with onions, tomatoes, different chutneys usually tamarind date chutney and cilantro chutney.

When I made these Canapes and took a bite, I was like.. I know this flavor combination. The canape reminded me of tamarind date chutney chaat with potatoes and sprouts. 
The sour and sweet and smoky and spicy all together. So I looked at the ingredients and saw something in the Worcestershire sauce, and dude that has tamarind in it! When the bbq sauce thickens, it has an under flavor which comes out with the onions tomatoes and cilantro. The flavor that I grew up eating:) Huzzah!

The Barbecue sauce is also made from scratch. Edit it to your taste preference. It tastes best when heated.



Barbecue sauce with the red onion and cilantro and crunchy Mung bean sprouts are probably the best way to eat them sprouts. Plus the added roasted sweet potato takes these to a whole new level. I mean you really need to make some. Use any of your favorite BBQ sauces and whip it up like now.
No bread, so no grain as well.



Use other sprouted beans/peas like sprouted chickpeas, black eyes peas or brown lentils! Or use cooked beans/lentils.
Make peeps eat some sprouts.

You know what else you can make with this bbq sauce...  This Veggie BBQ burger.. It looks like a breaded fried burger, but it is all baked with no added oil and uber delicious! Pink Lentils simmered in BBQ sauce, then mixed with roasted veggies and more bbq sauce, sesame seeds. Topped with ripe mango carrot slaw. Yum!



How many people can spell Worcestershire at the first go.. I cannot. I am copying and pasting the word:)

Health Benefits of Mung Bean Sprouts:

• Lecithin: Lowers blood cholesterol levels, reduces liver fat.
• Zinc: Along with the protein and other vitamins in mung beans, Zinc can help strengthen your nails.
• Phytoestrogens: Contain many anti-aging components for the skin. These phytoestrogens act on estrogen-receptors found in the skin, stimulating the synthesis of hyaluronic acid, collagen and elastin, which are all essential components of the skin’s structure.

Mung bean sprouts are also a good source of vitamin A, many B vitamins, vitamin C, vitamin D, vitamin E, vitamin K, folic acid, iron, potassium, calcium, phosphorous, magnesium, zinc and more!... from 10 Protein Packed plants article.



Sweet Potato Canapes with Home-made Barbecue Mung Bean Sprouts.
Allergen Information: Free of Dairy, egg, corn, nut, gluten, grain. Can be made Soy-free

Ingredients:

Sweet Smoky BBQ sauce: Makes about 1 cup
1/4 cup Maple syrup
3-4 Tablespoons Tomato ketchup
1 Tablespoon black strap molasses
1 Tablespoon apple cider vinegar
1/2 teaspoon lime juice
1-2 teaspoon liquid smoke
2 teaspoons vegan Worcestershire sauce(or use 1/4 teaspoon tamarind paste and 1 teaspoon soy sauce. Use coconut aminos for Soy-free)
1/4-1/2 teaspoon salt or to taste
1/4-1/2 teaspoon Smoked Paprika
1/4 teaspoon each of mustard, garlic powder, ginger powder, onion powder
a generous dash of cumin powder, black pepper and cayenne
Add a tablespoon of cornstarch or arrowroot starch if you want the sauce to thicken considerably when heated.
Add a Tablespoon ground raw sugar if you like it sweeter.

Canapes:
2-3 Yams or Sweet Potatoes peeled and sliced
1-2 Tablespoons extra virgin olive oil
1 cup Mung bean sprouts
Red onion finely chopped
Fresh Cilantro finely chopped

Method:

Smoky Sweet BBQ Sauce:
Mix all the ingredients. Taste and adjust and add salt, spices more or less.
Add cornstarch and mix well and refrigerate.
The taste will get deeper after everything sits for a while. The sauces and spices can be readjusted.

Canapes:
Sprout the Mung beans. Here is a handy sprouting guide. The pictures ones have been sprouting for 2.5 days. I soak them overnight, then drain, rinse and place in a bowl covered with wet towel and a lid. Drin, rinse every 6-8 hours.
Wash the sprouts and mix favorite barbecue sauce and keep ready. 
Add 2-3 Tablespoons sauce for every cup of sprouts.
Wash, peel and slice Sweet potatoes.
Brush both side with olive oil and roast at 400 degrees F for 18-20 minutes, depends on the thickness of the slice.
Remove the baking tray and top the sweet potato slices with a good amount of saucy Sprouts.
Bake for another 2-3 minutes. This will set the sauce and the topping will not slide around.
Top with chopped red onion and cilantro.
Eat/Serve. Try to keep some for the guests.

Variations: 
Use other beans/chickpeas sprouted or cooked.
Add crushed peanuts or sev(chickpea noodles), coconut flakes, chopped up Jalapeno.
If you are in a hurry, roast cubed sweet potatoes. Add in the sprouts, bbq sauce, onions cilantro when still hot. Mix well and serve as a Salad. 



Healthy delicious goodness! :)

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Baked Mathri - Wheat Semolina Crackers. Vegan Recipe

Mathri are deep fried crackers that are whipped up during most Indian festivals in the savory festival collection. They usually are made with all purpose flour/maida and/or Semolina with seeds of choice added to the dough. These are the baked version.
You can sub out the Indian spices with dried herbs like basil/parsley and some nutritional yeast. It is a great base wheat cracker to change up to preference and munch on as is, with hummus, chutneys, dips or soups or make canapes with toppings of choice!

I have added Carom seeds(Ajwain) which are my general favorite to add  to crackers, parathas or Naans. The seeds have this intense flavor profile. 
Ajowan or Ajwain is from same family as caraway or cumin. Ajowan also known as carom / Ajave/ Ethiopian Cumin or Omam. The seeds are usually eaten after meals and apparently help reduce flatulence:) I used roasted Ajwain added to water for steaming during my crazy Sinusitis episode a few months back. Here are more uses. 



Semolina helps keep the crackers crunchy and flaky so they need less oil. Wheat only crackers tend to get hard without enough added fat. I like to make these into thicker crackers so they look like the deep fried versions. 

Need more crackers, whip up these  Butternut Squash Rosemary Onion Crackers, 



Some Gluten-free Potato Rice Crackers



Or these Chickpea Oat Rice Krispies Crackers. Also Gluten-free. Made with cooked chickpeas not flour.



News this week..

Watch Forks and Knives for free here.
If you are looking for Vegan Ice cream in Seattle.. Anika has you covered.
Whats wrong with Cows' Milk. An Indian perspective article in The Hindu. Must read for all vegetarians.
Whats wrong with Kentucky Derby-Horse Racing or any animal racing.

And since we have been house hunting, stalking architecture blogs and such.. here are 15 mid century Modern homes that will kill your children :) All those open Stairs and Indoor pools.

Pictures from a different batch. Wheat flours of different mills/types give different color.



Baked Mathri - Wheat Semolina Crackers Recipe
Allergen Information: Free of Dairy, egg, corn, soy, nut.
Makes about a large bowl-full

Ingredients:
1 cup whole wheat flour
1/2 cup fine Semolina(cream of wheat)
3/4 teaspoon salt or to taste
a generous pinch of baking soda
1/8 teaspoon black pepper or cayenne
2 teaspoon carom seeds(Ajwain) or Nigella seeds(Kalonji) or cumin seeds(Jeera) 
3-4 Tablespoons coconut Oil melted
1/2 cup + 2 Tablespoons water
sea salt for sprinkling

Variations:
Add dried herbs of choice and a Tablespoon nutritional yeast.
Add Sesame seedsor other seeds

Method:
Mix all the dry ingredients well.
Add coconut oil and mix into the dry to form somewhat bread crumbs. I am not using too much oil, so there might not be too many clumps.
Add water a Tablespoon at a time to make a medium soft non sticky dough. Use more or less, depends on the flours.
Dont knead. Just mix the water in, then add more until the dough starts to come together.
Press the dough on parchment then Roll the dough out into as thick a cracker you would like and make shapes or cut squares/diamonds using a knife.
Sprinkle a little sea salt on top and press. You can also press in some sesame seeds or herbs.
Use a fork to prick a few holes in the dough.
Place parchment on baking sheet and Bake in preheated 375 degrees F for 20 minutes.
Take the crackers out, break them apart and bake for another 8-10 minutes until crisp to touch.
Store in an airtight container for a few weeks.




These Crackers are being shared at Ricki's wellness weekends, Slightly Indulgent Tuesdays