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grain free

Humble Luxury Leafy Green Crackers (Grain Free & Vegan Option)

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If you’re guilty of having a bunch of wilting greens in your fridge each week, this month’s recipe is for you!

It’s easier than make than cut out cookies, great for picky eaters, and for curbing cravings while still getting a hidden dose of nourishment.

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Humble Luxury Leafy Green Crackers

To understand the unique layout of my ratio based recipes & the categories mentioned, check out this Introduction to Humble Luxury in the Kitchen.


CATEGORIES

Hidden Healthies | Toddlerhood | Pregnancy | Postpartum | Sleep Deprivation


A NOTE ABOUT FLOUR BEFORE WE BEGIN

In this recipe I use cassava flour, a common grain free flour that behaves in a similar manner to all purpose flour. Please be aware that cassava flour does not behave in a similar way to almond flour or coconut flour. These flours are very different and will not be a 1-1 sub for cassava.

If you don’t have cassava flour, you can use an all purpose gluten free mix (without baking powder/soda) or traditional all purpose flour, as these would be the closest substitutes. (I have not tested this recipe with an all purpose gluten free flour blend or with traditional all purpose flour, but I know these flours are similar.)

Be mindful when mixing cassava flour and any gluten free blends that include xanthan gum as they can get gummy if overmixed. Mix your dough just until everything is well combined.

kitchen tools

  • Blender

  • Rolling Pin

  • Sheet Pan

  • Parchment Paper

  • Mixing Bowl

  • Large Spoon

  • Measuring Cups

  • Refrigerator

  • Oven


Non-vegan INGREDIENTS

The Essentials:

  • 1 egg

  • 1/2 cup bone broth

  • 3/4 cup packed dark greens like spinach, kale, chard, collards, etc.

  • 3/4 cup cassava flour

Optional Add-Ins:

  • Green Powders like spirulina, wheatgrass, etc.*

  • Powdered Mushrooms like reishi, chaga, cordyceps, lion’s mane, etc.*

  • Superfood Powders like Camu Camu, Maca, Ashwagandha, Lucuma, etc.*

  • Collagen Peptides

  • Flavoring of choice**


Vegan ingredients

The Essentials:

  • 3/4 cup water or veggie broth

  • 1 cup dark greens like spinach, kale, chard, collards, etc.

  • 3/4 cup cassava flour

  • 1 TBSP chia seeds

Optional Add Ins:

  • Green Powder like spirulina, wheatgrass, etc.*

  • Powdered Mushrooms like reishi, chaga, cordyceps, lion’s mane*

  • Powders like Maca, Ashwagandha, Lucuma, etc.*

  • Flavoring of choice**

*Please note that I am not an herbalist or a natural healthcare provider that works with herbs. I cannot recommend specific herbs or combinations of medicinal plants for you personally. What’s included here is a general list. If you’re not familiar with these products and would like to learn more, I recommend contacting a local TCM (Traditional Chinese Medicine) Practitioner that works with herbs, an ND/Naturopathic Doctor, or an Herbalist in your area.


** FLAVORING:

You can keep things simple with salt & pepper or sprinkle your favorite spices. I like to think about what I’ll be eating my crackers with and what flavors work well together. Some things to consider are:

  • Asian Flavors like seaweeds, tamari/soy sauce, black sesame seeds, wasabi, etc.

  • Italian Flavors like basil, garlic, parmesan, parsley, etc.

  • Indian Flavors like cumin, turmeric, fennel, etc.

  • Nutritional Yeast

Get creative with your flavor combos and share what you make in the comments below!

A NOTE ABOUT OPTIONAL ADD INS

If you add a lot of powders to your crackers, that may throw off the amount of flour you use. If you dough is really dry, add a bit more broth/water.

I’d personally recommend to keep each batch relatively simple. With 1 scoop of green powder and 2 scoops of collagen peptides, the ratio wasn’t thrown off at all.


The process

  1. Pour your liquid of choice into your blender. (Add eggs if following the non vegan version.)

  2. Add your dark leafy greens on top of the liquid and blend until the greens are completely broken down. This should look like a smooth green juice.

    Please be aware that if you don’t have a high powered blender, heartier greens like kale, chard, & collards may be tough to break down. In this case, for a smooth cracker, opt for spinach. If you have other greens & a low powered blender, the recipe will still work, but you will have some chunks of greens in your crackers and they won’t be completely hidden.

  3. Pour your blended greens into your mixing bowl.

  4. Measure & add flour, chia if following the vegan version, and any optional add ins if using, then stir until combined. The dough will stick together easily. (see photo below)

  5. With slightly damp hands, pat the dough into a ball. It should be smooth once formed. (see photo below) Wrap the ball in a piece of parchment paper that’s the size of your sheet pan, and chill in the refrigerator for 15-20 minutes.

  6. Once the dough is chilled, set your oven for 350 degrees F and make sure there’s a rack in the center of the oven.

  7. Rip a second sheet of parchment paper the size of your sheet pan.

  8. On your counter, unwrap your dough leaving the parchment it was wrapped in underneath.

  9. With slight damp hands, pat your dough into a flattened oval with the long sides running parallel to the long edge of the parchment paper.

  10. Place the second sheet of parchment on top of the dough. Your dough should now be sandwiched between two sheets of parchment paper.

  11. Roll the dough out until it’s roughly 1/8 in thick. (1 batch of the above ratio will roll out to about the size of a half sheet pan.)

  12. Carefully peel back the top layer of parchment paper. (You can wipe this off & save it to use at a later time.)

  13. Slide the bottom parchment & dough onto your sheet tray, parchment side down. The dough will be baked on top of this sheet of parchment.

  14. Use a fork to randomly poke holes in your dough. (If you forget this step, your cracker sheet will bubble when it bakes.)

  15. Bake on the center rack of your oven until slightly brown. Depending on how large of a batch you make, the type & temp of your oven (if it runs true), and how thick/thin you rolled your dough, baking time will vary. I made a half sheet tray at 1/4 in thick with some hot spots in my oven and baked for 35-40 minutes.

    I suggest setting a timer for 25 minutes, checking on the crackers, rotate the tray in the oven, then check again in another 10.


    Baking goes slow in the beginning and quick at the end. If you’re crackers are getting close to done, check them more frequently at the end.

    Also, use your senses! Remember you’re making crackers. If you like an extra crunchy cracker, let ‘em bake a minute or two longer. Let your nose guide you. Poke at the dough to see if it’s firm enough. Channel your grandmother.


  16. Once your crackers are done, remove them from the oven. Let rest until cool enough to handle.

  17. Flip the larger cracker onto a cooling rack and carefully remove the parchment.

  18. Break the large cracker into smaller crackers of your desired size. Note: the crackers won’t all be a uniform shape. This format of cracker making simplifies the process so it will hopefully become an effortless addition in your kitchen. Done is better than perfect!

  19. Eat fresh or store in an air tight container for 1 week.

    NOTE: AIR IS THE ENEMY OF BAKED GOODS.
    Leaving your crackers exposed to the air for a prolonged time will make them go stale. Seal em up to keep the crunch.


if you make a batch of crackers you Don’t love, take notes and switch it up next time. You’re developing your own favorite & unique recipe based off of my ratio. That’s a process and like any work of art, it’s in your hands.


Now I want to hear from you! Share what flavor combination you made & what you served on/with your crackers below.

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Humble Luxury Bone Broth

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I’m so excited to be sharing recipes again. After a 5 year hiatus from sharing in a space like this, it feels good to be back at it with a whole lot more life experience and a very clear perspective in the kitchen.

To kick things off, I’m sharing a foundational element from my kitchen: bone broth.

I like to drink a mug of bone broth with breakfast and usually rely pretty heavily on it for quick, nutrient dense dinners and lunches.


Humble Luxury Bone Broth

To understand the unique layout of my ratio based recipes & the categories mentioned, check out this Introduction to Humble Luxury in the Kitchen.


CATEGORIES

Pregnancy | Postpartum | Menstruation | Sleep Deprivation | Immune Boosting

INGREDIENTS

The Essentials:

  • Chicken Bones - backs, necks

  • Water

Basic Ratio:

  • 1 : 1.5 lbs of bones to quarts of water
    For every 1lb of chicken bones used, you’ll need roughly 1.5 quarts of water. You can use more water if you need to stretch your ingredients, especially if you add anything from the optional add in list. Adding more water without add ins will make your broth less flavorful & not as gelatinous, but it’s totally doable if you need to get more from your pounds of bones.

Optional Add-Ins:

These add ins also build on the ratio above, for every 1 lb of bones used, use roughly the amounts below. Adjust based on how much broth you’re making and what you have in your kitchen. Again, these are rough estimates. If you only have 1 TBSP of vinegar or 1 onion for 6 lbs of bones, it’s okay. You’ll still end up with bone broth, the flavor will just be a bit different.

  • 1 chicken wing (the tip boosts collagen, the meat boosts flavor)

  • 2 chicken feet (to boost collagen)

  • 1/2 TBSP apple cider vinegar and/or

  • 1/2 TBSP black vinegar

  • 1/2 cup white or yellow onion or onion scraps from cooking throughout the week

  • 2 cloves of garlic

  • 1 carrot

  • 1 celery stalk

  • assortment of culinary herbs like thyme, rosemary, bay leaf, sage, etc.

  • 1/4 - 1/2 inch fresh turmeric root

  • 1/4 inch fresh ginger root

  • healthy pinch each of black pepper and salt

    A note about medicinal herbs before we continue:
    I’m not an herbalist. I can’t tell you what you should and shouldn’t take. There are a lot of factors that are involved in that level of advice. What I can share is what I use for myself in my kitchen. Please remember our bodies are different, our needs are different, and our different access points to herbs varies. If you’re interested in knowing more about medicinal herbs for your specific needs, I recommend looking into herbalists in your area.
    And if you’re passionate about herbs & access, I recommend supporting Seed, Root, Bloom - an herbal school for and by people who are black, indigenous, and from historically racially oppressed communities.

    Ok, back to optional add-ins:

  • 1/4 cup fresh or dried nettle leaf

  • 1 fresh burdock root or 1/4 cup dried burdock root

  • 1/4 cup astragalus root

When I add herbs & onion to my broth, I also typically increase the water I use by about 1/2 quart.


THE PROCESS

  • Place bones, feet, and wings (if using) into the appropriate pot (see below).

  • Roughly chop up vegetables & herbs if using and add to the bones.

  • Top with water.

Stove Top & Crockpot | 12 - 24 hours:

  • Cook on low for 12 - 24 hours.
    For stove top: use a medium - large stock pot, depending on the amount of ingredients you use.
    For crockpot: use the included pot.

Instant Pot | 2.5 - 3 hours:

  • Place all ingredients into the pot.

  • Double check to make sure
    1. everything is below the MAX line
    2. your sealing ring is in place on the lid
    3. the steam release knob is turned to the ‘sealing’ position.

  • Lock the lid.

  • Press manual button and set to 120 minutes
    *Note: it typically takes 15-30 minutes for the pressure cooker to fully pressurize. The timer will show once the instant pot is at full pressure.

  • After the timer goes off, allow the pressure to release naturally. Just like pressurizing in the beginning, this will take about 15-30 minutes. The float valve will fall when the pressure has released.

  • Strain broth and serve, or allow the broth to chill & store it as needed (see below).

Find Your way

Humble luxury in the kitchen is all about finding the way that works for you based on your needs, desires, and resources. I encourage you to explore with what I’ve offered here and find your favorite way to make your broth. If you make a batch you don’t love, take notes and try something different next time. Think like your grandmother in the kitchen. Use your sense, your hands, your ears, your eyes. Let your food sing to you!

Storing:

Fridge: 1 week
Freezer: 6 months-ish

If you use broth in cooking, consider freezing in ice cube trays or in 1 cup portions. This will allow you to pull a small amount out at a time and will help to avoid waste.

When Freezing in
Glass Jars:
make sure to leave 1.5 - 2 inches of space from the broth to the top of the jar to allow room for expansion. I also recommend letting the broth freeze fully before screwing the lid on. This will keep your glass jars from breaking.
You can use dry erase marker on the lid before freezing to note when the broth was made.

Silicone Bags: Again, make sure to leave room for expansion. Most silicone bags have a fill line and typically account for frozen goods. I recommend using the freezer door (if you have one with shelves) to let the broth freeze upright. Once fully frozen, it can be moved anywhere in the freezer without worry of spilling.

And of course, any other means of storage will work too. Just always make sure to leave room for expansion - even in plastic.


Now i want to hear from you!

What’s your favorite way to make broth? Share your broth on Instagram and use the #humbleluxuryinthekitchen or share below.

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