Gluten-Free Cassava Crackers

Gluten-Free Cracker

Why spend $6–10 on tiny boxes of GF crackers full of questionable ingredients when you can make your own for a fraction of the price? These cassava crackers are organic, gluten-free, and super budget-friendly. I’m done letting the food industry take advantage of people with dietary needs—there are better options, and we can make them ourselves!

GF Crackers (Knäckebrot)

- makes 2 baking sheets -

WHAT YOU'LL NEED

• Rolling Pin

• Parchment Paper

• Bakind Sheets

• Airtight Glass Container

INGREDIENTS

• 2 cups organic cassava flour

• 1 cup flax seeds organic

• 1 cup organic sesame seeds

• 1 cup pumpkin seeds

• 1 teaspoon fine sea salt

• 2 cups boiling, filtered water

• 1/2 cup EV olive oil for brushing

• flaky salt, for sprinkling

• Fresh or dried rosemary, chopped (optional)

DIRECTIONS

Position racks in the upper and lower thirds of the oven and preheat to 300ºF.

• Stir together the flour, seeds, and salt in a large bowl.

• Add the olive oil and water, stir to combine, don’t over mix.. Let sit 10 minutes, then knead with your hands in the bowl into a smooth ball. Divide in two.

• Roll one piece of dough between two pieces of parchment paper into a large, thin sheet that’s about the size of a baking sheet. If the dough cracks or tears, just squish it back together. Repeat with the other piece of dough.

• Brush the dough all over with olive oil and sprinkle with flaky salt. (Rosemary optional)

• Bake the crackers until light golden, about 40-50 minutes

• Let the crackers cool, then break them into 2 to 3-inch pieces. If the crackers aren’t crisp enough after cooling, just return them to the oven for another 10 minutes or so.

• Store the crackers airtight glass container (will stay crunchy for at least 2 weeks, but be sure, they won't last that long!)

These can be topped with anything you love! Cream cheese, avocado, salsa, hummus, sliced turkey, you name it.

It reminds me of our Knäckebrot (crisp bread) back home in Europe. Hope you’ll love how easy they are to make.

Enjoy,

xx Mandy

Home Made Gluten Free Gnocchi

home made gnocchi with sage butter

Homemade Gluten Free Gnocchi with Sage Butter

Ingredients (for 3 people) :

• 1 kg starchy potatoes

• 150 g flour (plus extra for dusting) (I used my GF flour mix plus extra rice flour)

• 2 egg yolks

• 80 g butter or more if desired

• ½ bunch of fresh sage

• Salt & pepper

• Parmesan cheese/nutritional yeast (optional, for serving)

Instructions:

1. Cook the Potatoes

Place the potatoes (with skin) in a pot of cold water. Bring to a boil and cook until tender. Drain and let cool slightly, then peel.

2. Prepare the Dough

Lightly flour your work surface. Press the still-warm potatoes through a potato ricer onto the floured surface. Add egg yolks, flour, a very generous pinch of salt. Gently knead the ingredients together until a smooth dough forms—avoid overworking it. The dough should be dry, not sticky. If sticky, use more flour.

3. Shape the Gnocchi

Cut off a portion of the dough and roll it into a finger-thick rope. Slice into bite-sized pieces using a knife. Repeat with the remaining dough. Place on a tray with parchment paper.

4. Cook the Gnocchi

Bring a large pot of generously salted water to a boil. Drop in the gnocchi and cook until they rise to the surface—this means they’re done. Scoop them out with a slotted spoon.

5. Make the Sage Butter

While the gnocchi are cooking, melt the butter in a large skillet over medium heat. Finely slice the sage leaves and add them to the butter. Let them sizzle gently—reduce the heat if needed to avoid browning the butter too much.

6. Finish & Serve

Add the cooked gluten free gnocchi to the sage butter. Increase the heat slightly and toss gently to coat. Grate in some fresh Parmesan, season with salt and pepper, and serve warm.

- for extra fun, you can experiment with sweet potatoes. Enjoy!! xx M

gluten free gnocchi on a tray

Easy Sunday Roast (Chuck Roast) - low effort, high reward!

Sunday Roast Chuck Roast

Here’s how I make the easiest Sunday Roast Chuck Roast, low effort, hight reward. :

• ~3 lbs pasture-raised beef (chuck roast works great)

• Season generously with salt, pepper & paprika

• Place in a cast iron pot (or Le Creuset Casserole for larger cuts) I sometimes make 5-6 pounds for big groups.

• Bake at 325°F for 3 hours (or 1 hour per pound if using more meat!)

• Optional: Add 2-3 cups broth and/ or red wine in the last hour for extra juiciness

• After ca. 2.5 hours, I pull the tender meat apart with two forks, return it to the oven for another 15 minutes uncovered

That’s it!

Easy Sunday Roast Chuck Roast. Your new go-to! Tender, flavorful, and always a family favorite. Try it—you’ll never stress about Sunday dinner again. You can also get creative with different spices. Serve with your favorite veggies, roasted potatoes, potato mash or even rice. Always SO GOOD!