Good evening!
As we are soon starting a second round of war against Candida, I thought we would first of all ditch wheat, the great cause of inflammation in so many people. This is because modern wheat has been crossed pollinated zillions of times, to achieve a highly productive, dwarf plant which is completely different from the ancient wheat that people used to eat, say, sixty years ago.
The new wheat we eat now, according to Dr. Davies (author of the best seller "The wheat belly") contains something like 37% of gluten instead of the old,3%, plus it contains a substance called I think glialine, which is an opiaceous. Ooops. This means 'addictive': the more wheat you eat, the more wheat you crave.
Now that you know what sparked our decision to ditch wheat for a while, don't feel guilty if you do eat it: apparently not everybody reacts badly to it.
So, here we have our recipe for wheat free, crispy and crunchy crackers.
Spelt crackers
Ingredients:
500 gr. spelt flour
25 gr. yeast (we used baking powder)
250 ml warm water
1 spoon of good olive oil
a bit of salt
a pinch of garlic powder
some poppy seeds or sesame seeds
Preparation:
Mix all the ingredients until you achieve a nice big ball and knead it to achieve a smooth consistency. If it's a bit hard, add a bit of oil. Put the mixture away for 2 hours if it has yeast and needs to grow. Otherwise, it's probably okay to use it in half an hour as baking powder is instant.
When you are ready, cut the dough in small balls and flatten it until very thin. The thicker it is, the harder the crackers will be.
You can use a rolling pin or maybe even a past machine to achieve a thin layer of dough which you can shape into cracker (and then cut with the special knives available) or using star shaped dough cutters etc.
The possibilities are endless.
Put all the shapes unto a greased baking container and use a fork to make some cute little holes before sprinkling the seeds you prefer.
Then put it in the hot oven: 180C. (356 F) for 15 minutes.
You will fill two oven trays easily.
Our opinion: my kids loved them and ate an entire over tray worth of crackers when they were still warm.
My husband ate a few and then tried them with garlic paste on top, which he preferred.
I am considering some variations:
- adding flavours such as nutritional yeast, dehydrated tomato powder, more garlic but from a fresh clove, cayenne pepper, :), basil and rosemary, sage and onion etc.
- using 50% spelt and 50% gram flour (which comes from chickpeas) to see if the taste improves.
- spelt is a tiny winy bitter, so maybe a person who is not on a special diet could add 1 spoon of honey to the recipe. We can possibly add 1 spoon of xylitol! As it is not a carbohydrate it does not feed candida.
- making these crackers become sweet biscuits, using ginger, sugar or xylitol or date sugar, ground lemon or orange and so on.
I am relieved that there is something we can eat which does not feed Candida and can fill us up.
You are welcome to try this recipe and let us know how you modified it to suit your preferences.
How about cocoa powder and date sugar? Or ginger and honey?
Mmmm.
As for now.... good night!
Franz
As we are soon starting a second round of war against Candida, I thought we would first of all ditch wheat, the great cause of inflammation in so many people. This is because modern wheat has been crossed pollinated zillions of times, to achieve a highly productive, dwarf plant which is completely different from the ancient wheat that people used to eat, say, sixty years ago.
The new wheat we eat now, according to Dr. Davies (author of the best seller "The wheat belly") contains something like 37% of gluten instead of the old,3%, plus it contains a substance called I think glialine, which is an opiaceous. Ooops. This means 'addictive': the more wheat you eat, the more wheat you crave.
Now that you know what sparked our decision to ditch wheat for a while, don't feel guilty if you do eat it: apparently not everybody reacts badly to it.
So, here we have our recipe for wheat free, crispy and crunchy crackers.
Spelt crackers
Ingredients:
500 gr. spelt flour
25 gr. yeast (we used baking powder)
250 ml warm water
1 spoon of good olive oil
a bit of salt
a pinch of garlic powder
some poppy seeds or sesame seeds
Preparation:
Mix all the ingredients until you achieve a nice big ball and knead it to achieve a smooth consistency. If it's a bit hard, add a bit of oil. Put the mixture away for 2 hours if it has yeast and needs to grow. Otherwise, it's probably okay to use it in half an hour as baking powder is instant.
When you are ready, cut the dough in small balls and flatten it until very thin. The thicker it is, the harder the crackers will be.
You can use a rolling pin or maybe even a past machine to achieve a thin layer of dough which you can shape into cracker (and then cut with the special knives available) or using star shaped dough cutters etc.
The possibilities are endless.
Put all the shapes unto a greased baking container and use a fork to make some cute little holes before sprinkling the seeds you prefer.
Then put it in the hot oven: 180C. (356 F) for 15 minutes.
You will fill two oven trays easily.
Our opinion: my kids loved them and ate an entire over tray worth of crackers when they were still warm.
My husband ate a few and then tried them with garlic paste on top, which he preferred.
I am considering some variations:
- adding flavours such as nutritional yeast, dehydrated tomato powder, more garlic but from a fresh clove, cayenne pepper, :), basil and rosemary, sage and onion etc.
- using 50% spelt and 50% gram flour (which comes from chickpeas) to see if the taste improves.
- spelt is a tiny winy bitter, so maybe a person who is not on a special diet could add 1 spoon of honey to the recipe. We can possibly add 1 spoon of xylitol! As it is not a carbohydrate it does not feed candida.
- making these crackers become sweet biscuits, using ginger, sugar or xylitol or date sugar, ground lemon or orange and so on.
I am relieved that there is something we can eat which does not feed Candida and can fill us up.
You are welcome to try this recipe and let us know how you modified it to suit your preferences.
How about cocoa powder and date sugar? Or ginger and honey?
Mmmm.
As for now.... good night!
Franz
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