Spicy Crackers

These cracker have a Middle-Eastern flair. The cumin in this cracker provides more than great flavor; but is immune-boosting and high in iron. The recipe comes from Elana Amsterdam's, The Gluten-Free Almond Flour Cookbook. Makes about 30 cracker, depending how large you cut the crackers.

Ingredients:

• 3 cups blanched almond flour (I like Honeyville brand)
• 1 1/2 teaspoons sea salt
• 1/2 cup pecans, roasted and coarsely chopped
• 1 tablespoon smoked paprika
• 1/2 teaspoon cumin
• 2 tablespoons grapeseed oil
• 2 large eggs, beaten

Directions:

Preheat oven to 350-degrees. Set aside 2 large baking sheets. Cut 3 pieces of parchment paper to the size of the baking sheets.

In a large bowl, combine the almond flour, salt, pecans, paprika and cumin.

Whisk together the eggs and oil.

Stir in the wet ingredients into the almond flour mixture until thoroughly combined.

Divide the dough into 2 pieces. Place 1 piece of dough between 2 sheets of parchment paper and roll to 1/16-inch thickness. Remove the top piece of parchment paper and transfer the bottom piece of parchment with the rolled-out dough onto a baking sheet. Repeat the process with the remaining piece of dough. Cut the dough into 2-inch squares with a knife.

Bake for 12-15 minutes, until lightly golden. Let the crackers cool on the baking sheets for 30 minutes.

Best Buttermilk Waffles

I have been making this recipe for years; popping them in the freezer. Easy breakfast for when the boys were growing up. Thought I would make Robert some for weekend breakfasts. Is that sweet or what? They probably could have been fluffier, but I was too lazy to get the Kitchen Aide out and beat the egg whites by hand... Recipe can easily be doubled, quaduarpled etc. Original recipe came for Perfect Recipe magazine.

Ingredients:

• 1 cup flour
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 1 egg, room temperature, separate out egg yolks
• 1 cup buttermilk
• 2 tablespoons unsalted butter, melted
• 1 teaspoon sugar
• 1/2 teaspoon vanilla

Directions:

Heat waffle iron.

Whisk dry ingredients together in a large bowl.

Whisk egg yolks with melted butter, then add to buttermilk.

Beat egg whites until stiff peaks form.

Mix in liquid ingredients into dry ingredients and fold in egg whites.

Add a heaping cup of batter for each waffle.