Sometimes feeding myself can be a bit challenging! I’ve been a label reader for many years, so I will typically choose to make most things from scratch, rather than buying pre made foods. I mean, seriously, nobody should be eating all those nasty chemicals anyway! No wonder people are getting more autoimmune diseases every dang year! I’m sure there’s a plot designed to make us sick and I’m doing whatever I can to avoid that!
However, there are some things that I always just thought would be ridiculously hard to make at home, so I never bothered to try. Like crackers, for instance. You can go to the store and find a huge variety of crackers, and some of them don’t even have an extensive list of ingredients! There are plenty to choose from, even for someone like me who eats gluten free!
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6 lemons - juiced
1 lime - juiced
1/2 cup honey or maple syrup
2-3 drops Young Living lavender+ essential oil
10 cups water (optional)
Mix all ingredients together in a glass container. You can omit the water and add it when you serve your lemonade. My preference is to add carbonated water when I serve it.
Herbed Oil Mixture
2 tbsp olive oil
3-4 cloves garlic, finely minced
1/4 tsp salt
3 drops YL basil+ oil
3 drops YL oregano+ oil
1/4 -1/2 tsp crushed red pepper (optional)
Batter Mixture
2 cups GF flour blend
2 tsp baking powder
1/2 tsp salt
1 1/2 cups carbonated water
2 tbsp olive oil
1 tbsp honey or maple syrup
Mix the herbed oil mixture first to allow the flavours to mingle. If you like a bit of heat, add the red pepper flakes, otherwise leave it out.
In a large bowl, blend the flour, baking powder, and salt, then make a well in the center.
In a smaller bowl, mix the carbonated water, 2 tbsp olive oil, and sweetener until blended well, then add it to the flour mixture and blend well. The batter should be like a thick paste.
Preheat oven to 425, cover a cookie sheet with parchment paper, spread the batter into a 12” x 9” rectangle shape about 1/2” thick.
Spread the herbed oil mixture over the batter and spread with a pastry brush. Push indents about an inch apart all over the top of the dough, using your fingers.
Bake for 20-22 minutes until golden brown. Serve while still warm.
