Home » , , , , , » HOMEMADE GOLDEN DELICIOUS CRACKERS & THE BEST DAMN CHEEZE DIP EVER { Gluten-free, Dairy-free and Refined Sugar-free }


I can't take credit for EITHER of these amazing recipes, however I did modify them both a tad bit to suit our family's needs. I'll get into that more later.

The first time I tried this 'Life Affirming Warm Nacho Dip' was at my good friend Jessica's house last week. She messaged me saying she needed the recipe to Angela Liddon's Nacho Dip because she couldn't find her Oh She Glows cookbook anywhere. So I took a picture of the recipe with my cell phone and sent it to her. Jessica was having an Essential Oil party at her house and she planned on making the dip for her guests. This is were I met my new friend Becky. She was the one selling the DoTerra Essential Oils. I was really blown away by her speech and I felt instantly connected with her as she told us about her health journey. I wanted to jump out of my chair and hug her and tell her she was awesome. But then I decided to wait, because adults don't do that, and tell her once she was done.

Throughout the evening  I could hear guests saying "Mmm! This dip is amazing!" and "I need this dip recipe!" So I just had to try it! The foodie in me couldn't wait any longer! I grabbed a plate and grabbed a spoonful of the orange dip with ......stringy spinach??? Second guessed the dip a bit and then grabbed a corn chip and dipped it in the dip and opened wide and tasted the most perfect warm, cheesy, deliciousness I've had in a lonnnnnggg time! I just looked at everyone around me, who all couldn't talk because their faces were full of dip, and I nodded and said "MMMMMM!!!!!!" and pointed at the dip, THUMBS UP ANGELA LIDDON! Well done my friend, well done! I wanted to give a big CONGRATS to Angela and Eric, who recently just had a little baby girl. She is so sweet. I loved her instagram photo and really hope she posts a birth story soon!

So I made the Life Affirming Warm Nacho Dip (which is a perfect name by the way) for dinner last night with homemade Life Changing Crackers and brown rice on the side. It was a fantastic dinner. Everyone asked for seconds and Chloe took the left overs to school for lunch.

I couldn't find a dairy-free organic marinara sauce to save my life! So I used our favourite pasta sauce instead. It had all the same ingredients as the marinara sauce but without the milk and parmesan cheese. I also had to added bell pepper because I love me some bell pepper. You'll see my little note on my cookbook about the 1 1/2 c. onion. The original recipe called for 1 cup but I found a medium onion made 1 1/2 cups and it was perfect!

AND for the 'Life Changing Crackers' from the 'My New Roots' blog. Lately Sarah's blog has been my go to blog, for recipes and health info. She is a holistic nutritionist, who is the happiest bubbly person I have ever seen. I've watched all her videos and am slowly looking through all of her recipes. She is very involved in her community and she loves teaching cooking classes and helping others know more about the foods they put into their bodies. I want to be just like her! She came out with this cracker recipe this summer and has been on my list to try for a while now. And let me tell you! They were great. Pin the recipe! Honestly! I added my own blend of spices to make the crackers have a delicious taste with a bit of a kick, Please feel free to omit the kick if you prefer!

The flax seeds, sunflower seeds and pumpkin seeds were original kept whole but I always grind my flax seed for better digestion and I needed to grind the sunflower and pumpkin seeds so Kyri could eat them. She only has 6 front teeth!

So without further ado, I give you my versions of The Life Changing Crackers and the Life Affirming warm Nacho Dip.

Modified from Sarah's recipe 'The Life Changing Crackers'

Makes around 40-50 crackers
  • ½ cup flax seeds, ground with coffee grinder, nutribullet or vitamix
  • 1 cup sunflower seeds, ground
  • 1/3 cup  pumpkin seeds, ground
  • 2 Tbsp. sesame seeds
  • 2 Tbsp. hemp seeds
  • 1 ½ cups quick oats
  • 2 Tbsp. chia seeds
  • 4 Tbsp. psyllium seed husks (3 Tbsp. if using psyllium husk powder)
  • 1 ½ tsp. fine grain celtic sea salt
  • 1 Tbsp. maple syrup
  • 3 Tbsp. coconut oil, melted
  • 1 ½ cups filtered water

  • 1/2 tsp. garlic powder
  • 1/2 tsp. onion powder
  • 1/4 tsp. paprika
  • 1/8 tsp. chili powder
  • 1/8 tsp. cayenne powder

1. Preheat oven to 350° F (175° C). Grind flax seed into a powder and pour into a bowl. Grind pumpkin seeds and sunflower seeds into a powder or pulse for larger pieces. 
Combine all dry ingredients, add seasoning and stir well. 
2. Mix wet ingredients in a separate bowl and then add to dry ingredients and stir well. Let mixture sit for half an hour to thicken. 
3. Use your hands to form 3 - 4 balls.  Cut a piece of parchment paper the size of your cookie sheet. Lay it on the counter, this is your working base. Put one ball of dough on the paper. Rip a large piece of saran wrap and place it over the dough, press down on the dough, gently so it's a bit flat, now roll with a rolling pin until it is thin. As thin as you like your crackers to be. Don't roll it paper thin!
4. After it has been rolled, score the cracker edges with a knife, making squares, rectangles or triangles. When scoring, press the knife down through the dough so when the are baked they will break on that score line.
5. Place in the oven on the middle rack and bake for 20 minutes. Once the timer goes, take the tray out of the oven and flip the crackers by holding two corners of the paper and flipping them. Break all the crackers so all their edges will bake evenly. Put tray back into the oven, with out parchment paper. Bake for 10 more minutes or until the edges are golden brown. The edges must be slightly darker in colour or the crackers will still be soft after they cool.  
6. Take paper and start rolling next ball of dough while you wait for the crackers to bake for another 10 minutes. Once timer has gone, take the tray out of the oven and move the crackers to a cooling rack. Eat when cool.
7. Keep doing the same process over and over until all your dough is gone and you have wonderfully toasted crackers. 
Store in an airtight container for up to 3 weeks.

Modified from Angela's Life Affirming Warm Nacho Dip from her Oh She Glows cookbook.

Serves 4

Prepare ahead - soak 1 cup of raw cashews, covered in filtered water, for 2 - 4 hours

Cheeze Sauce - Blended
  • 1 cup raw cashews, soaked and rinsed (must be raw)
  • 1 cup carrot, chopped small and cooked
  • 2 Tbsp. nutritional yeast
  • 1 large clove garlic
  • 1 1/2 tsp. celtic sea salt, ground
  • 1 tsp. mustard (dijon or yellow)
  • 1/4 - 1/2 tsp. chili powder (depending on how spicy you like it)
  • 1/2 tsp. onion powder
  • 1/4 tsp. cayenne powder
  • 2/3 cup. filtered water
  • 1 medium red onion, diced small
  • 1/2 bell pepper, red, orange or yellow, diced

Add later

  • 1/2 cup green onion, chopped

1. Cheeze Sauce - Soak cashews, covered in filtered water for 2-4 hours. Rinse and drain.
Chop 2-3 carrots small and fill a 1 cup measuring cup. Fry or boil until soft. Add cashews, cooked carrot and remaining sauce ingredients to a blender and blend on high until very smooth. Set aside.

2. Preheat oven to 400° F (200° C). While carrot is cooking, chop the medium onion fine and fry in a frying pan with 1/2 tsp. coconut oil. Add diced bell pepper and fry both until soft.

3. Roughly chop spinach. Add spinach to a large bowl. Add cheeze sauce, fried onion and bell pepper and 1 cup pasta sauce and mix well. Pour into a baking dish and garnish with green onion.

4.  Bake on the middle rack for 25-30 minutes. Once the timer goes off let it cool for 10 minutes before eating with your homemade golden delicious crackers!

Reheat leftovers on 400° F (200° C) IF you have left overs that is!

Kyri couldn't get enough of these crackers, as you can see!

Here are the lovely ladies pages that I mentioned in this post:

Jessica's blog - Dairy Free Betty
Angela's blog - Oh She Glows
Sarah's blog - My New Roots
Becky's company - The Natural Wolfe
My facebook page - Mandy's Tips for Everyday Health


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