It’s Valentine’s Day!
I don’t know about you,
but I think it’s a little too soon after Christmas
to be scoffing on a box of chocolates,
so I have made these gorgeous little crackers
Aren’t they cute?!
The original recipe
uses wholewheat (or spelt) flour,
but as a gluten intol-blah blah I have adapted it a little.
Of course, nothing is ever smooth running
when I don my Swedish Chef’s hat.
replace ‘normal’ flour with Coconut flour.
At least not in the quantities suggested.
Coconut flour is super absorbent.
No amount of squeshing and kneeding, extra oil or the egg (my idea),
could get my beetroot fluff to meld into a ball long enough to roll.
It was dry as a desert.
The second batch went much better.
Using Macro’s Gluten Free flour (maize/rice/tapioca),
I managed to produce my very own purple swamp mixture.
Great to look at, but very messy
and impossible (yet again) to roll out.
keep adding flour until the mixture becomes less swampy.
Don’t be shy, just keep throwing it in.
Also, make them a little thicker than 2mm
or risk losing your teeth.
They do look pretty though.
they are actually really tasty.
They work really well
with home-made Hummus or Mango Chutney.
Hope you have a fabulous
*I had hoped to provide you with a link to the recipe either on Angela Stafford’s site, or Nourish Magazine (which is where I got my copy), but neither have it listed. Which now makes me wonder if I actually got it from Nourish, or it originated with Angela. Either way, they are getting the credit any. Thanks for a great recipe!