I was sitting in a hotel room in Bakersfield, California. It was after midnight, and still keyed up from my long day's drive, I was watching some deliciously bad TV.
Fashion Police, if you must know.
A young actress who was a guest on the show was telling about the time that her role in a movie required her to go on a no-carb, no-sugar diet for three solid months. No pizza, no cookies, no alcohol, she complained. It was a misery. The audience moaned sympathetically.
Hmm, I thought to myself. That sounds really hard. I think I'll do it too.
So here I am, two weeks later, eating clean and fiercely determined to see this challenge through.
And you know, it's kind of hard but not terrible. I eat a lot of oven-roasted cauliflower, fresh red grapes, stir fry minus the rice, and grilled steak. Ridiculously yummy.
But one thing I have been craving is crackers. Crispy, crunchy, nutty-tasting crackers. Mmm, yesterday I literally could not stop thinking about them.
That's when this recipe from Elena's Pantry found me. Using ground almonds instead of wheat flour, and lots of sesame seeds for extra crunch, this concoction looked promising. So today I whipped up a batch.
The ingredients were simple, the process of rolling out the dough between two sheets of parchment paper was fun.
Parchment paper makes me feel all chef-y.
And the results were surprisingly delicious and oh, so satisfying. Especially with a tangy slice of cheddar cheese on top.
Did I mention that cheddar cheese is both carb- and sugar-free?
Hallelujah. Praise the Lord for cheddar cheese.
Now, I'll be honest. These tidbits are tasty, but the people who make Wheat Thins have nothing to worry about. When it comes to making a snappy, crispy cracker, carbs are definitely the way to go.
But from now till Thanksgiving, during the days of my carb-free challenge, I will be very thankful for these blessed sesame crackers.
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- In a large bowl, stir almond flour, salt, sesame seeds, eggs and oil until well blended
- Separate dough into two halves
- Line two large (12 x 16) stainless steel baking sheets with parchment paper
- Place one half of the dough in the center of each lined sheet
- Cut another piece of parchment paper and place it over one of the balls of dough
- Roll dough out between the two pieces of parchment paper, until it is ⅛ inch thick and covers the entire baking sheet; remove top paper and repeat process with the other piece of dough
- Cut the dough with a knife or pizza cutter into 2 inch squares
- Bake at 350° for 10-12 minutes, until golden brown
- Cool and serve
Makes about 50 crackers
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For more stories about my carb- and sugar-free eating adventures, read: