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I like to make crackers for Daniel out of brown rice tortillas.  These tortillas are not pliable like most since they do not have gluten, so we don’t like to use them like a regular tortilla.  Normally I will smear them with coconut oil and then shake a little herbamare to give them some zip.  I thought I would do something a little different this time, though, so I mixed a bit of ghee (supposedly it does not have any casein left in it since it is clarified butter) and raw honey and cinnamon to make some breakfast crackers along the lines of cinnamon toast.  After I put the topping of choice on, I cut them with a pizza cutter and then put them on a cookie sheet to bake for 10-20 minutes at a low temp (about 300).  Give them a try! 

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