My daughter, Jazlyn, is anaphylactic to egg, dairy, peanuts, and tree nuts. When she was first diagnosed, I found it very difficult to find recipes and foods that didn't taste like "allergy" food. Over the last 15 years I have had a lot of fun developing and changing recipes so that they are safe for her. I love to share my recipes so that other families can realize how yummy "allergy" foods can taste. You don't have to sacrifice taste or your favorite foods, you just have to rethink how to make them. I made a promise to Jazzy that I would do my very best to find a way for her to eat any food she wants to try. So far I have been able to keep that promise. I hope your family enjoys these recipes as much as we do.

Friday, March 20, 2020

Egg Free, Dairy Free, Nut Free Whole Wheat Crackers

These crackers are very good and full of only healthy ingredients. They remind me of Wheat Thins because they are a little sweet. Feel free to leave out the honey if you do not want to have a slightly sweet cracker. You can also add any seasonings you like on top or into the crackers with the salt for extra flavor.

Whole Wheat Crackers

1 1/2 tbsp honey or maple syrup, optional but very good
1 tsp melted coconut oil or olive oil
1/4 tsp salt and any other seasonings desired
1 cup whole wheat flour
1/4 cup water
Sea salt or any other seasonings desired for topping

Combine the honey, oil, and salt. Stir in the flour. Add the water then stir to combine. Knead until thoroughly combined. Roll out the dough into a very thin rectangle. Use a pizza cutter or a knife to cut into individual crackers, I prefer them bite-sized. Place on a parchment lined baking sheet. Prick each cracker with a  fork. Sprinkle with sea salt or any seasonings desired. Bake at 350 for 25-30 minutes. Watch the crackers carefully because they burn and overcook quickly. The edges should be golden. The crackers will continue to crisp as they cool. Store in an airtight container.

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