FROM THE KITCHENS OF:
THE BLENDEREST
BAKED-THE BLOG
MY DAILY RANDOMNESS
FOOD WELL SAID
JASMINE created The Blenderist as a way to share her favourite blender based
recipes. She loves the challenge of creating satisfying desserts from whole,
nutrient dense ingredients. Most of her recipes are gluten-free and many of them
are vegan, but The Blenderist is not a diet blog. It’s about celebrating the foods
that make you feel good.
Jasmine’s true culinary love is chocolate. She recently received a Professional
Chocolatier certificate from Ecole Chocolat. She considers chocolate a health food.
When she’s not working on her website, Jasmine serves as Managing Director
of a boutique creative agency she runs with her partner Christopher.
They dream of one day buying a huge loft in Vancouver with plenty of space
for a ping pong table.
Nutty Grain-free Crackers
1 cup almond flour
1 Tbsp coconut flour
1 Tbsp flax meal
1 Tbsp sunflower or hemp seeds
1 egg
1 Tbsp melted butter
Pinch of salt
Preheat oven to 325ºF.
Mix all ingredients together in a blender, mixer, food processor
or bowl until the dough comes together in a firm ball.
EATIN
FOOD
BLOGGER
SPOTLIGHT
Roll the dough out between two pieces of parchment paper
until it is about 1/8” thick.
Cut the dough out with a small cookie cutter or use a
knife/pizza cutter to score 1 inch squares on the dough.
Bake the crackers for approximately 20 minutes, rotating the
tray every 5 minutes.
When you rotate the tray, check for crackers that are browning quickly. Remove the individual crackers so they don’t burn
before returning the tray to the oven.
After all the crackers are golden brown, remove them from the
tray and let them cool about 20 minutes before eating.
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