Ah yes, I am horribly behind with my blogging. A lot has happened since Halloween, so I'll try to get you up to speed in Binty's world.
Halloween afternoon I spent with H at a fall festival at her church. She went as a fairy (she sewed her whole costume!!!) and I was a witch
Halloween evening, I met up with Aa in Trussville, where we had our first date. An night of Mexican, talking, bowling, talking, and Starbucks was quite pleasant. Oh alright. Pleasant is an understatement. It was great! =)
2 days after Halloween, Aunt Rolie came for a visit (note: she is not a blood-related aunt or an aunt by marriage. but she is an awesome aunt-in-spirit) She was able to stay 2 days and it was a great visit. she is SO much fun and such an inspiration. A strong woman!
I am officially both in the program at UAB, as well as registered for classes for next semester. I'm taking Intro to the Exceptional Learner, and Secondary Education Curriculum & Methods.
Aa and I have had a couple more dates, including watching two Alabama games together (I think he's good luck!) and playing at Books-a-Million until they closed. Nothing like someone who will sit on the floor in the aisles and talk literature with you!
H and I hit the Christmas Village at the BJCC, have seen Zombieland, have gone shopping, and had a chickflick night. She is awesome =)
Patthecat (AKA Dad) will arrive in a week from tomorrow! Hoooray!! So excited to see him =)
Anyway, tis the season for baking and cravings. Nothing like Halloween to kick off an entire 2 months of pure indulgence and sugar-high cravings. I had candy for the first time in months...and...well....looks like I'm going to have to work hard to kick the habit again.
I love rice cakes and eat them constantly, but sometimes I miss crackers. Something with that hard, snappy crunch. Yet finding GFCF diet crackers that don't taste horrible or don't destroy your bank account is often frustrating.
I’ve seen lots of recipes on various GFCF diet websites and in allergy cookbooks for crackers, but I’ve never been tempted to make them before. However, I’ve got a variety of gluten-free flours open in the pantry, all in different stages of openness and needing-to-be-used-ness. So I figured…I’ll try making a small batch. Worth a try!
¼ cup masa harina
¼ cup quinoa flour
2 Tbsp tapioca flour
1 Tbsp ground flaxseed
¼ tsp baking soda
¼ tsp baking powder
¼ tsp salt
¼ tsp cream of tartar
½ tsp all-purpose seasoning
2 Tbsp soy sour cream
1 tsp apple cider vinegar
2 Tbsp water
Sea salt (optional)
1. Preheat oven to 350. Line a standard baking sheet with parchment paper. 2. Combine the ingredients in a mixing bowl and stir until a barely sticky dough forms. Add more water if you need it. 3. Flour a piece of waxed paper and using floured hands, place the ball of dough on the paper and flatten with the palm of your hand. Flour dough lightly and cover with another piece of wax paper. Use a rolling pin to roll quite thin (not too thin, not too much pressure or it will stick to the paper.) 4. You can either bake in a whole sheet and break after baking, or cut into shapes prior to baking (which is what I did). Bake for 15-25 minutes or until the dough is firm and golden. 5. Remove and cool on a wire rack. If you baked it whole, break apart now.