A little message from Yasmina:
Now that schools are starting, I receive so many messages about recipes for snacks, especially from mothers with picky eating children, or mothers fearing school negative peer pressure influence. Their main demand was something delicious, mimicking store bought junk and items which are safe to pack in a lunch box.
I feel so honoured to share a few of my recipes on this blog specifically, because the people sharing their diaries are mothers first and foremost, and secondly genuine amazing people that I am proud to call my friends.
Almond Honey Crackers
Gluten intolerance is not the only reason why I chose to use almond flour in this recipe.
Almond flour nutrition is highly impressive. One cup of it provides more than 100 percent of the daily requirement of vitamin E and magnesium, unlike normal flour that has no added benefit for children’s health. In addition, almond flour helps in reducing “bad” LDL cholesterol, making it the perfect nutrient dense snack. Let’s not forget that it also lends a sweet, nutty aroma to baked goods.
In baking, almond flour tends to give a soft, tender texture, that is why we add rice flour to the recipe, which gives it more crunchiness. To mimic wheat, I added oat flour. And voila, you have tender, sweet, crunchy crackers that are approved by my daughter who always asks: “Mommy Traters pease”.
Let’s get baking! Here’s the recipe for the delicious Almond Honey Crackers:
Prep time: 10 min.
Fridge time: one hour
Baking time: 10 min.
Yield: approx. 130 crackers.
- 1 ½ cup Almond flour
- ½ cup Oat flour
- ½ cup Rice flour
- 1/3 cup Potato starch
- 1 ½ Tbsp Honey (or more according to your preference)
- 1 Tsp. Xanthan Gum
- 1 Tsp. Himalayan salt
- 2 Tbsp. Coconut oil
- ¾ cup cold water
- Pre-heat oven to 200 degrees Celsius.
- Add all dry ingredients into a mixing bowl, whisk with a fork until fully incorporated.
- Add the wet ingredients and mix using a spatula.
- When soft dough forms, wrap it up with plastic wrap and place in refrigerator for about 1 hour or more.
- Remove the dough from the refrigerator, unwrap, and place the dough in between two sheets of parchment paper for easy rolling (so that the dough doesn’t stick to the rolling pin).
- Make sure to roll it into a thin layer (approximately 1/8th inch thick or exactly the size of a coin).
- Using cookie cutters, cut into the desired shapes.
- Align the shaped dough on a baking sheet with parchment paper or a silicone-baking mat, and into the oven.
- Decrease the temperature to between 160-170 degrees Celsius (according to how strong your oven is) and bake for around 10 minutes, but flip the crackers to opposite side once the dough becomes a light gold colour. Keep your eyes on them not to burn, because they can easily turn brown in colour.
- When done, let them cool for about 10 minutes, then serve.
- Get your child’s desired shaped cutters, for it can give them a positive feeling while eating it at school – they might end up showing their friends the shapes and be amazed by it!
- You can store it outside the fridge in a box or a zipper bag, for about 3-4 days.
- My beautiful friend Kinda loved the crackers and gave me an an amazing idea of adding thyme (dried Lebanese zaatar) to the mixture, it makes it tasty to be eaten with Labneh. This works well as a breakfast alternative to the normal bread.
- For the oven, at my house I used the lower heat, at Kinda’s house we used the Fan to bake the crackers. I found out that with fan, the crackers were getting done without burning fast. If you have no choice but to use the fire in the oven, make sure it’s the lower deck fire, and add the baking sheet in the upper section to avoid burning of crackers.
- You can divide the dough into two and store the second one in the fridge for about 5 days, to re-do crackers with it at a later stage.
Make sure to stay tuned for part 2 and 3 of this post where we will be sharing some more yummy and healthy snack recipes in the days to come.
Get to know Yasmina:
Yasmina Dakik Ahmad is mom to a beautiful daughter named “Hind”. She is a clinical laboratorist, a child nutritionist, a cooking expert for babies and toddlers, and soon a health coach by the Institute of Integrative Nutrition. She is also completing another bachelor degree in food safety and nutrition.
Her most important lesson to date is what her daughter Hind has taught her: to create recipes that are healthy, nutritive and delicious not only for her but for the children of the universe.
She created the instagram page @allaboutmamina for several reasons, one of which: the lack of correct information when feeding babies, toddlers and kids.
As a mom she suffered from that, and with the information she got through online courses and with her Scientific research background as a clinical laboratorist, she decided that moms have to stick together and do something about it, which requires holding each others’ hands and making each other feel that we’re not alone in this.