Homemade crackers -the color and shape of Fall!

What could be more fun than home made crackers in the fall? Answer: home-made fall LEAF crackers!

There is something so homey and comforting about making crackers. Thin. Crispy. Grainy. And, if you sprinkle warm earth-toned spices on top: Colorful!

Just make a favorite cracker recipe (or try our Rustic Oat Crackers), cut out the dough in leaf shapes, and then when you remove them from the oven, immediately sprinkle them with spices. I used paprika, cumin, ancho chile powder, regular chile powder and turmeric, for the flavors but also for the fall colors. Okay, and for an ultra-easy version, just buy store bought pie crust and cut out the shapes!

Scatter these on a platter for an instant fall festival!

– posted by Donna

Check out these other intriguing crackers:

Seed Topped Rosemary Crackers, Culinary in the Country
Homemade Wheat Crackers, Cooking for Seven
Spelt and Rosemary Crackers, The Nourishing Gourmet
Gluten Free Crackers, Gluten Free Goddess
Cheese Crackers with Almond Flour, Kalyn’s Kitchen
Oatmeal Crackers, Vegeyum
Gluten Free Rosemary Crackers, Elana’s Pantry
Almond Saltine Crackers, Comfy Belly

Here’s an idea for all you moms out there trying to come up with healthy snack summer recipes for the kiddos in response to the constant good ole’ summertime refrain: “Mom, I’m hungry!” (Or for anyone else looking for rich sugar-free treats!)

These cookies are so surprisingly delicious that you will forget that they’re actually good for you. I promise. These cookies are packed with high-protein ingredients: an egg, almond butter, tofu, whole wheat flour, and oats. Seriously, we should all eat more oats, shouldn’t we? These cookies rival the high-fat, high-white sugar versions that are part of American snack time cuisine and culture. They are that good.

Keep the cookie jar packed with these healthy little gems. You may even catch yourself saying “Kids – please eat more cookies!”

HIGH-PROTEIN LOW-SUGAR OATMEAL RAISIN COOKIES

2 tablespoons extra virgin olive oil
1/4 cup canola oil
1/2 cup agave nectar
1 large egg
1/4 cup almond butter
1/2 teaspoon vanilla
1 tablespoon molasses
1/4 cup silken tofu
1 cup whole wheat pastry flour
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon salt
2 cups quick oats
1/2 cup diced walnuts
1/2 cup diced raisins or craisins

Preheat oven to 350 degrees.

Cream together the oils, agave nectar, egg, almond butter, vanilla, molasses and tofu. Stir in remaining ingredients. Drop in generous tablespoons onto a baking sheet covered with parchment paper or a silicone baking mat. Bake near top of oven for 12 minutes. Broil for a minute or two to get a nice crispy brown top, watching closely so as not to burn.

Other oatmeal cookie goodness:
White Chocolate Oatmeal Cookies, Barbara Bakes
Steel Cut Oatmeal Scotchies Cookies, Sarah’s Cucina Bella
Banana Maple Oatmeal Cookies, Fat Free Vegan
Chocolate Chip Oatmeal Cookies, Gluten Free Goddess
Peanut Butter Oatmeal Cookies, Baking Bites

– posted by Donna