In my first post, I wrote about being a bit worried about Paleo not allowing buckwheat to be consumed (I still haven’t looked into why this is, as it’s not a grain). I’ve still been eating a little buckwheat bread and buckwheat crackers as a snack but am wanting to cut it out if I can. Breakfast is a bit tricky since I’m time poor and I like something solid like buckwheat bread to go with my eggs.
So, I’ve been racking my brains thinking of what I can eat as an alternative. When a new book arrived, The Gluten-Free Almond Flour Cookbook, written by popular blogger Elana Amsterdam, I was stupidly excited to find plenty of savoury cracker recipes. Yes, this is what my life amounts to right now: high emotion when I find a suitable recipe that looks great…and low emotion when I discover that an additive in coconut milk “has been known to cause deaths in animals” (I didn’t verify the source of that additive info but it was definitely enough to make me put the can down and run from the supermarket!)
So, here is my very first attempt at a recipe from the book: Sesame crackers.
Verdict: spectactular! If a little on the salty side (I think I got a bit carried away and used heaped tsp rather than even tsp…oops). And very very easy to make.
Grapeseed oil and agave nectar are staples of Elana’s cooking and are pretty controversial in some circles, so I’m going to do some more reading and work out what I can do to substitute for these.