Tuesday, December 15, 2009


I have had a few requests for the Rosemary Spelt Crackers that I made. They were SO yummy and fun to make. I had never made crackers before so I wasn't sure what I had gotten myself into, but it was surprisingly simple! AND, these crackers were REALLY good - I ate them with homemade hummus, but they are good just by themselves or with a little cheese, too!!!

I got this recipe from HERE, but I will copy and paste the recipe below so you can access it easily! Crackers are SO expensive to buy, especially if you are eating wheat-free or preservative-free. Plus, this dough is "soaked" overnight so they are easier to digest and easier for your body to get the nutrients from them!


Homemade Rosemary Spelt Crackers
    3 1/2 cups of spelt flour
    1/4 cup of melted coconut oil
    1 cup of water with two tablespoons raw apple cider vinegar vinegar (or you could use 2 tablespoons of whey, lemon juice, yogurt, buttermilk, kefir)
    1 teaspoon of sea salt (plus extra for the top)
    1 teaspoon of baking soda
    2 heaping teaspoons of dried rosemary, if desired

1-The night before: Place the flour in a large bowl. Add the melted coconut oil and water and vinegar. Starting mixing with a fork or wooden spoon until it gets to stiff. Knead the rest of the flour in (you can do this right in the bowl if you want, or on the counter) using your hands until it forms a ball. It shouldn’t be too sticky, or to dry. You can easily adjust by adding a bit more water for a dry dough or a bit more flour for a sticky dough. Put back in the bowl and cover well. Leave out on the counter top overnight.

2- The next morning, flatten your ball out on the counter, using a little white flour, if needed to prevent sticking.

3-Sprinkle over the top the baking soda, salt and optional rosemary. Fold in half and knead gently until salt and baking soda are evenly mixed in. You are now ready to roll it out!

4-Preheat your oven to 425 degrees, and lightly flour a surface (I use a large wooden cutting board). I liked to roll out a quarter of the dough at a time, for more control. Roll out quite thinly (and as evenly as possible), using as much white flour, or arrowroot flour as you need to prevent sticking. The thinner you roll it out, the more crisp and crunchy it will be.

5-Carefully transfer over to a cutting board and cut out using either use a sharp knife or a pizza cutter. I make about 2 by 2 inch crackers, though I certainly don’t make them all the same size.

6-Place on a greased cookie sheet and prick with a fork. Lightly sprinkle with sea salt, coarse or fine, either is fine. *I used a baking stone and they turned out perfectly!

7-Bake for about 10 minutes and check. They will be done when they are browning slightly. Don’t overcook as they will become bitter. Cool on cooling sheets and enjoy! I like to store them in a glass jar on the counter. They are so pretty!

Chicken & Artichoke Bake

I have neglected my blog lately - - - sorry! I have been feeling the effects of the end of pregnancy....I'm ready for this baby to be born!!! We are due 12/31, but I've always felt it was going to come before Christmas....we'll see if I'm right or if its just wishful thinking.

BUT, it hasn't stopped me from trying a new recipe here and there. Here is what I made for lunch on Sunday - I was trying to avoid going to the grocery store and use what I had, so I found a recipe and make some changes to it....it was SUPER yummy! I think you'll like it! Even my kids ate it up!!!



  • 3 pounds skinless, boneless chicken breast halves, cut into bite size pieces (I used 2 chicken breasts)
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon paprika
  • 4 tablespoons butter (I used coconut oil)
  • 1/4 pound fresh mushrooms, sliced (Didn't have any - still turned out!)
  • 2 tablespoons all-purpose flour
  • 1 cup chicken broth
  • 3 tablespoons sherry (I used red wine)
  • 1/4 teaspoon dried rosemary
  • 1 (14 ounce) can artichoke hearts, drained


  1. Preheat oven to 375 degrees.
  2. Sprinkle chicken with salt, pepper and paprika to taste. Melt butter/coconut oil in heavy skillet and brown chicken on all sides. Remove to covered 9x13 inch casserole.
  3. Add mushrooms to pan drippings and saute. Add flour and gradually add stock or broth and sherry/wine. Season with rosemary; deglaze skillet.
  4. Arrange artichoke hearts among the chicken pieces and pour sauce over all. Cover and bake at 375 degrees F (190 degrees C) for 40 minutes or until tender.

This was REALLY, REALLY tasty - it is sort of "juicy", so when I make it again I'll probably serve it over quinoa or couscous, etc. ENJOY!!!