Thursday, September 2, 2010

Prepping for the Annual Labor Day Weekend, aka Food Extravaganza

We're off for our annual Labor Day "retreat" to a gorgeous ranch in the middle of nowhere. That's not to say that there isn't an abundance of things to do... including eat. For some reason, this holiday weekend has turned into an all-you-can-eat style family reunion. This year, Lily has been especially sensitive about foods other people are enjoying that are off-limits to us, so I've been working really hard to come up with our own special stuff.

My "bring-along" list this year:
  • canned chicken
  • an outrageous amount of fresh fruit & veggies
  • homemade, thoroughly local pemmican w/cranberries

  • dehydrated cucumber chips with dill & sea salt

  • kale chips

  • applesauce cups

  • banana chips

  • chocolate coconut flour zucchini muffins

  • sweet potato chips (Terra Brand)

  • lemonade

  • and...

  • relatively safe-ish marshmallows

  • safe chocolate bar

    do you see where this is going?

    If only I had a graham cracker recipe. I did find this one, but we're not doing almonds, especially roasted almonds, at the moment. I thought I'd made plain arrowroot cookies (like the cocoa ones I made in July), but it turns out I only have 1/2 C of arrowroot in the house.

    What to do, what to do? Wing it, of course!

    This is my attempt at a totally last-minute, thrown-together graham cracker cookie replacement, using only the ingredients I had in the house. What resulted was decided NOT a graham cracker... Instead, it was sweet arrowroot "chebe style" crackers. Which, if it's even possible, are better than their tapioca counterpart. Serendipity!

    Sweet Arrowroot "Chebe" crackers

    1/2 C arrowroot starch
    1/8 tsp sea salt
    1/4 tsp baking soda
    2 eggs
    1 Tbsp maple syrup
    1 Tbsp coconut oil
    1 Tbsp water
    1 tsp vanilla extract

    1. Mix dry ingredients.
    2. Mix wet ingredients.
    3. Mix dry into wet ingredients.
    4. Pour over a tinfoil-lined cookie sheet (I also oiled the tin foil after I lined the pan just to be safe).
    5. Bake at 350*F for 25-30 minutes, stopping after about 5 or 10 minutes to poke holes in the top, since it will be getting puffy.
    6. Cool and cut into squares with a pizza cutter.
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