Back to School!

Last week Andrea helped our friends make some delicious Rosemary Almond Crackers. The almond crackers were fantastic. We had positive feedback around the table!

Directions:
1¾ cup almond flour/meal
½ tsp sea salt
1½ Tablespoons fresh rosemary, very finely diced and ideally ground with mortal & pestle to release aromatic oils. Alternately you can use tarragon, sage or Italian
blend
1 egg
1½ Tablespoons olive oil
optional ¼ cup shredded parmesan cheese sprinkled on top

Preheat oven to 350

In a large bowl, combine almond flour, salt and rosemary.

In a medium bowl, whisk together olive oil and egg.

Stir wet ingredients into almond flour mixture until thoroughly combined.

Between two sheets of parchment paper, roll the dough with a rolling pin until it is
about ⅛ inch thickness (that is really thin). Remove top piece of parchment paper.
Transfer the bottom piece with rolled out dough onto baking sheet. If using
parmesan, sprinkle on top and roll in gently with rolling pin.
Cut dough into 2-inch squares with a knife or pizza cutter.

Split crackers evenly onto 2 cookie sheets for more even baking. This ensures the
center crackers cook thoroughly. If you don’t do this, the outer ones will burn while
waiting for the middle ones to cook through.
Bake at 350 degrees for about 10 minutes, until just turning light golden. Turn while
baking half way. Watch not to overcook – will cause them to dry out.

Watch not to burn crackers on the edges.

Let crackers cool on baking sheet for 30 minutes, then serve or move to an airtight
container

img_0868 Hazel mixing the ingredients.

img_0871 Davie mixing the ingredients.

A few families expressed interest in what our friends are eating for lunch to get some more lunch ideas of there own. Here are a few photos of the lunches packed during the week.

img_0858  img_0857  img_0856  img_0853  img_0855  img_0854  img_0840  img_0839

 

Weekly Snack Log (1/23-1/26)

Monday:
(AM)Rice Cakes, Nut Butter, Apples and Cinnamon.
(PM) Olives, Oranges, and Rice Cakes.

Tuesday:
(AM) Olives, Almond Crackers, and Oranges.
(PM) Almond Crackers, Hummus, and Pears.

Wednesday:
(AM) Pita Bread, Humus, Delicata Squash, and Sauerkraut.
(PM) Olives, Apples, and String Cheese.

Thursday:
(AM) Kale Chips, String Cheese, and Raisins.
(PM) Rice Cakes, Humus, and Apples.

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