Gluten and Sugar Free Graham Crackers

 

During the summer, campfires fill the evenings. and if you have such a campfire, obviously you need to have s'mores. Sadly, the ingredients for s'mores are tastily tragic, so I decided to try out some g/f and s/f graham crackers. Here's the recipe I used! They turned out very well - quite tasty, if you ask me!

(!!! stay tuned for the sugar free marshmallow recipe!)

 Grain Free Graham Crackers

You can substitute the molasses for honey if you can’t consume molasses. If you use this substitution the crackers will be a bit softer. Yields: about twenty 2 x 2” crackers
Ingredients:
2 cups almond flour
1/4 cup coconut flour
3/4 teaspoon unflavored gelatin
2 tablespoons honey
3/4 teaspoon aluminum-free baking powder *
1/2 teaspoon baking soda
1/4 teaspoon Celtic sea salt
1/8 teaspoon ground cinnamon
6 tablespoons cold unsalted butter, cut into 1/4-inch cubes
3 tablespoons unsulphured molasses (or honey)
3 tablespoons whole milk or coconut milk
1/2 teaspoon vanilla extract
Directions:
Preheat the oven to 350° F and adjust rack to middle position. Place flours, gelatin, honey, baking powder, baking soda, salt and cinnamon into the bowl of a food processor and pulse 4 times to combine. Add the butter and pulse 7 times until the mixture resembles cornmeal. Add the molasses, milk and vanilla extract to the dough and process until the dough forms a ball. The dough will be very tacky. Pour the dough out onto a large piece of parchment paper (a piece large enough to cover a large baking sheet).
Dust the top of the dough with a little coconut flour. Using a rolling pin, roll the dough out until it’s a rectangle about 14 x 11 inches and about 1/8-inch thick. Using a knife or rolling pizza cutter, divide it into 2 x 2-inch square pieces. There will be small pieces of excess on the sides (use these little bits for a snack later). Using a fork, poke holes in the top of the dough. Place the baking pan with the dough in the oven and bake for 18-20 minutes or until the edges just start to darken. Remove from the oven and cool completely. (The outer crackers on the pan will be crisp and the interior crackers will be a bit softer.) When crackers are completely cool, break into individual squares. Store in an airtight container. The crackers will keep for 1 week.
 

Apples and Peanut Butter Dip {snacks}

Hungry for something sweet, but want don't want to go the sugar route? Try this yummy, yet healthy snack~

• 1 apple
• 1/2 a cream cheese packet
• 2 -3 TBSP P. Butter (more if necessary)
• Honey (to your taste)
• 1/4 tsp. cinnamon

Soften the cream cheese, and add Peanut Butter, Honey and Cinnamon. Stir, and enjoy! Serve with sliced apple.

Shrimp Tacos with Mango Slaw

Hey gals! Yes, yes, I know this sounds extremly weird - or to some of you, maybe even gross. Well, I've tried it, and am here to tell you: these tacos are ah-mazing! :) They taste extremely yummy.  Try it for yourself:

Shrimp Tacos with Mango Slaw

3 tablespoons mayonnaise

*1 to 1 1/2 teaspoons Sriracha or other Asian chile sauce, plus more for serving

2 limes (1 juiced, 1 cut into wedges)

1/2 teaspoon sugar

3/4 cup fresh cilantro

3/4 pound medium shrimp, peeled, deveined and halved crosswise

1 14-ounce package coleslaw mix

1 mango, peeled and sliced into thin strips

1/2 small red onion, thinly sliced

Kosher salt

2 teaspoons vegetable oil

12 hard taco shells

Make the dressing: Pulse the mayonnaise, Sriracha, lime juice, sugar, 1/4 cup cilantro and 1 tablespoon water in a mini food processor until smooth. (Or finely chop the cilantro and mix with the rest of the ingredients in a bowl.) Place the shrimp in a bowl and toss with 2 tablespoons of the dressing; set aside.

Roughly chop the remaining 1/2 cup cilantro. Toss with the coleslaw mix, mango, red onion and the remaining dressing. Season with salt.

Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the shrimp and cook, stirring occasionally, until opaque, about 3 minutes. Transfer the shrimp to a plate.

Warm the taco shells as the label directs. Fill the shells with the shrimp and some slaw. Serve with the lime wedges and more Sriracha. Refrigerate any extra slaw for up to 3 days.

*Note: the Sriracha is hot, and if you have a more "sensitive" pallet, don't add as much or any to your recipe. (But, go for the flavor and try it, in my opinion)



{Summer time coolers} Strawberry Rhubarb Pops

Hey everyone, Happy First Day of June! I thought I'd post a recipe for a refreshing summer time ice pop.  Mix this creamy pop with a hot, sunny day: you've got yourself a treat!

Strawberry/Rhubarb Pops

3 cups chopped fresh or frozen rhubarb (1/2-inch pieces)

1/4 cup Xylitol or Honey*

3 tablespoons water

1 cup (8 ounces) strawberry yogurt

1/2 cup unsweetened applesauce

1/4 cup finely chopped fresh strawberries

2 drops red food coloring, optional

Directions//

In a large saucepan, bring the rhubarb, sugar and water to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until mixture is blended and thick. Cool. Set aside 3/4 cup (save the remaining rhubarb for another use).

In a large bowl, combine the yogurt, applesauce, strawberries, reserved rhubarb mixture and food coloring if desired. Fill molds or cups with about 1/4 cup fruit mixture; top with holders or insert a Popsicle stick into each cup. Freeze. Yield: 8 ice pops.

*NOTE: If you're using honey, which is easier to find in stores, put in the amount of your taste.
* Also NOTE: I should've mentioned this before: Xylitol can be found either online or at a healthfood store. We actually buy ours from an Amish store called Larks Country Store in WI.

Raspberry Fudge Brownies

Raspberry Fudge Brownies

1/2	cup (1 stick) butter
3	squares (1 ounce each) bittersweet chocolate*
1	cup Xylitol
2	eggs
1	teaspoon vanilla
3/4	cup all-purpose flour
1/4	teaspoon baking powder
Dash salt
1/2	cup sliced or slivered almonds
1/2	cup raspberry preserves
1	cup (6 ounces) milk chocolate chips

*You can use dark chocolate (chocolate without sugar), or you can just find some sugar-free chocolate. (I buy mine at Walgreens, in the candy section). Just buy the plain little bars.


Directions

1. Preheat oven to 350°F. Grease and flour 8-inch square baking pan.
2. Melt butter and bittersweet chocolate in small, heavy saucepan over low heat. Remove from heat; cool. Beat sugar, eggs and vanilla in large bowl until light. Beat in chocolate mixture. Stir in flour, baking powder and salt until just blended. Spread three fourths of batter in prepared pan; sprinkle with almonds.
3. Bake 10 minutes. Remove from oven; spread preserves over almonds. Carefully spoon remaining batter over preserves, smoothing top. Bake 25 to 30 minutes or just until top feels firm.
4. Immediately sprinkle chocolate chips over top. Let stand 1 to 2 minutes or until chips melt; spread evenly over brownies. Cool completely in pan on wire rack. Let stand until chocolate is set. Cut into 2-inch squares.

Here is a recipe that I found in a cookbook (wow!), which called for sugar and all that "horribly bad stuff". I just used Xylitol instead of the called-for sweetner. ;)

This makes an 8" pan. For us, I doubled the recipe and made a 9x13" pan, instead. Enjoy!

{Sugar-less} Snickerdoodle Cookies

Welcome to Sucre et la Sarriette!

Welcome

Hi everyone! Welcome to Sucre et la Sarriette which in French means: sweet and savory. S.et la S. is a healthy food blog - bringing you good-to-eat *sugarless desserts in a sugar filled food world.

The Benefits

There are so many benefits from eating healthy - and if only semi-sugar free. Many recipes I use call for xylitol, which is very good for your teeth and also a candida fighter. (which causes  stomach problems) The other recipes call for either Stevia or some other natural sweetner. (honey, molasses et cetra)

My Story

At first, I was only "interested" in sugar-free eating when I had a cold. I read that sugar causes your immune system to break down, and I, of course, didn't like being sick. Usually after I was over the cold or sickness I would go back on my "little diet". My last cold (back in...December?) lasted a *horribly* long time, and from then (despite some "cheating" in the first month or so, I've been living dessert free. Really, after a time of not eating sugary desserts, you really do lose the taste for sugar. :)

I hope you enjoy this healthy-sugar-free blog!