Gluten free Feta & Dill crackers (with homemade hummus)Photo by Kate Chan
My girls have been asking for “pies” in their lunch boxes lately. I couldn’t figure out what they wanted. (Yes, I am the only one who packs their lunches…so yes, I’m … slow. LOL!) They assured me that they had eaten peanut butter and jelly pies with lunch. I was convinced they got snacks at day care.
Turns out they were right.
I have been buying some of the thin, round sandwich thingies at the grocer every once in a blue moon (and especially when I didn’t have time to make bread for everyone). They are not big bread eaters actually, so it’s been easy to maintain a gluten free house for the most part. (Save for the ubiquitous box of Goldfish crackers. I just can’t make enough gluten free mock goldfish crackers to keep up with their demand. But as an FYI, the gluten free ones are preferred.)
Schools doesn’t break for summer vacation here until June 23.
And THAT seems very far away at the moment. And thankfully so, I have a ton left to do at work. But I can’t wait for some time with my girlies too. I hope we have a warm (not hot) summer and they sun comes to visit. (It goes missing for several MONTHS of the year here in the PNW. If you ever hear me moaning about the lack of sunshine, really… I have reason. I’m totally solar-powered. This no-sun thing KILLS me.)
Recently, I also applied for a freebie sample of coconut oil from Tropical Traditions. I did not receive payment for any review, but was provided with a sample. They also offered a “give away” of one of their jars of coconut oil. I think I actually like this stuff! It is more expensive than buying traditional oils Since so many people have been talking about using coconut oil in lieu of butters, etc, I thought I would give it a try. We’ve made some fabulously light waffles with it (and the added benefit of coconut smell while oiling the waffle pan was great! It was alike an invasion of summer.) If you would like to try it too, please follow these guidelines:
Congratulations to Stephanie C – Winner!
Win A Quart of Gold Label Coconut Oil from Tropical Traditions!
INFORMATION FROM TROPICAL TRADITIONS:
“Tropical Traditions is America’s source for coconut oil. Our Gold Label Virgin Coconut Oil is hand crafted in small batches by family producers, and it is the highest quality coconut oil they offer. You can read more about how virgin coconut oil is different from other coconut oils on our website: What is Virgin Coconut Oil? Tropical Traditions also carries other varieties of affordable high quality coconut oil. Visit our website to check on current sales, to learn about the many uses of coconut oil, and to read about all the advantages of buying coconut oil online. Since the FDA does not want us to discuss the health benefits of coconut oil on a page where it is being sold or given away, here is the best website to read about the health benefits of coconut oil.”
ABOUT TROPICAL TRADITIONS COCONUT OIL:
HOW TO ENTER: For each ENTRY, post ONE comment below. You may receive an “ENTRY” by doing any/all of the following.
Just remember to post a new comment for each – sorry, but it’s the easiest way to track entries!
- COMMENT BELOW and tell me your fave idea or current use for coconut oil.
- FOLLOW me on Facebook.
- FOLLOW me on Twitter.
- RETWEET this Post using the link and this hashtag: #GFGOBSMACKED
- PIN IT on Pinterest.com.
- UPDATED INFO: Tropical Tradition is requiring that people register for their newsletter. Read this “In addition, as a requirement for people to enter your giveaway, please ask them to subscribe to our email Sales Newsletter here: http://www.tropicaltraditions.com/subscribe_for_special_sales.cfm.” SORRY FOR MISSING THIS EARLIER, people! (egad!)
Gluten Free Feta and Dill Flatbread
- Preheat your oven to 400F.
- Mix together your proofing ingredients: warm milk, sugar and yeast. Set aside.
- Into the bowl of your mixer, add your dry ingredients. Mix.
- Add the wet ingredients. Mix again.
- Add the proofing mixture (which should have puffed up by now).
- Mix together on medium for 2-3 minutes. The mixture will still be wet and sticky but you should be able to scrap it into a large mass within the bowl.
- Line a cookie sheet with parchment paper or a silpat. Grease your hands (I coated mine with the coconut oil). Take the dough in small balls/chunks a tiny bit larger than a golf ball and press them flat onto the parchment paper. Try to do this evenly. (You will have uneven browning spots if you are not careful… or if you are me. )
- Bake – under a watchful eye as all ovens vary! – for 8 – 13 minutes. (8 minutes for the thin cracker-bread and 10-13 minutes for the pita).
- Remove an allow to cool (if you can) before storing (if you have any left over).
I have successfully doubled this recipe – but I did NOT add another egg. Rather I adjust the moisture by adding more sour cream or Greek yogurt. (Just an FYI if you find that it disappears quickly in your house as well.)
And good luck with your Give-Away Entries!