My son Matthew declared these "goldfishesque" crackers to be BETTER THAN PIZZA!
8 ounces shredded cheese of choice
1-1/2 tablespoons palm shortening
1/2 cup millet flour, or sorghum flour
1/2 cup potato starch, or tapioca starch, or non-GMO cornstarch
1/4 cup brown rice flour, or white rice flour
1-1/2 teaspoons xanthan gum
1/2 teaspoons sea salt
1/4 teaspoon garlic powder
pinch of paprika (scant 1/8 teaspoon)
4 to 5 tablespoons iced water
- In bowl of food processor, combine shredded cheese, shortening, millet flour, potato starch, brown rice flour, xanthan gum, sea salt, garlic powder, and paprika; pulse to combine.
- By the tablespoon, add iced water, add only enough to cause a dough ball to form.
- Turn dough out onto plastic wrap or parchment paper; separate into three sections and wrap each tightly then refrigerate at least 1 hour, and up to overnight.
- Working with one batch at a time, roll dough out to 1/8"-thickness, cut out crackers with desired cookie cutter shape; place cutouts on foil-lined baking sheet.
- Place baking sheet in the center of preheated 375 degree F oven, bake for 10 - 14 minutes, or until cracker edges just begin to brown.
- Remove baking sheet from oven, cool crackers on sheet for 5 minutes, then remove to wire rack to cool completely.
Store in airtight container up to 5 days.
Totally worth the work!!!
8 ounces sweetened, shredded coconut (I use Trader Joe's - buy 2 as they are 6 ounces only)
8 ounces tapioca syrup, or brown rice syrup, or Lyle's golden syrup, or Non-GMO corn syrup, Grade B Maple syrup
1/2 cup very hot water
1 teaspoon pure vanilla extract
1/3 cup GF rolled oats (quick-cook or instant, not steel cut)
1/4 cup sliced almonds
1/2 cup whole almonds, roasted and salted (if desired)
12 ounces Enjoy Life chocolate chips, or Enjoy Life rice milk or dark chocolate candy bar
- In bowl of food processor, combine coconut shreds, syrup of choice, water and vanilla; process in pulses.
- Add GF oats and sliced almonds, pulsing to break up and combine.
- Turn filling out onto plastic wrap or parchment paper; wrap tightly then refrigerate at least 1 hour and up to overnight.
- Remove filling from fridge; working in batches, roll filling out between two sheets parchment paper to about 1/2-inch thick; transfer to parchment lined baking sheet. Cut filling into uniform rectangles, about 1" x 1.5"; separating each piece slightly from its neighbors.
- Repeat process for each section of filling.
- Place an almond, or nut/seed of choice in center of each rectangle.
- Place chocolate into small pan then place this pan over a slightly larger pan 1/2-filled with water. Place over medium high heat and bring water in bottom pan to boil, stirring chocolate in top pan to melt evenly - do not burn, and do not introduce water to the chocolate!
- Once melted, carefully pour chocolate in a even sheet over rectangle pieces, coating each evenly with thin layer of chocolate.
- Place in fridge to cool and harden chocolate (or leave on counter and wait a while - it will harden).
- Repeat step 7; Dip each candy bottom in melted chocolate; set gently upsidedown and allow bottom chocolate to harden.
Store in airtight container up to 5 days, or wrap each candy then store in airtight container up to 2 weeks or freeze up to 6 months.