“Look Mom, I’m Superman!”

(In case you’re wondering, its a baby doll carrier.)

Today I decided to make these almond flour crackers from Mark’s Daily Apple, one of my new favorite websites for recipes.  This site has so many recipes and info for people living without grains and sugar (also known as primal eating).  This batch of crackers was a little on the salty side, so I may tweek the recipe next time around, but they were delicious with a little goat cheese and sliced meat, and super good with guacamole, can you say “chip replacement”?  They are loaded with protein, which is always a good thing.  So here’s the recipe:

Almond Cheese Crackers

from adapted from Mark’s Daily Apple

2 cups fine almond meal

1 tsp baking soda

1 clove garlic, minced

1 cup finely grated Parmesan or Romano cheese (I use sheep’s milk pecorino/romano, since I’m still avoiding cow’s milk products)

2 tbsp olive oil

1 tbsp sea salt  (I will do far less salt next time)

4 tbsp water

In a mixing bowl, combine all ingredients and stir to form a moist, sticky dough. Add more water or oil if needed.  Roll out to desired thickness between two sheets of parchment paper.  Cut into circles or squares and place on baking sheets.  (Note: Mark’s recipe suggests cutting the crackers immediately after baking, I found no problems in doing it before baking.)

Bake in a preheated 350 degree over for 15 minutes or until dough becomes dry and golden in appearance. Remove and cool on a wire baking rack.  If not consuming immediately, be sure to store in an air-tight container.

And just to be ironic, here is a photo of one of our “little red hens”, if you know the story, The Little Red Hen grew the grain, harvested the grain, ground the grain and made it into bread…apparently the little red hen was not into Primal eating, but eggs are! ;)

“After the infections were discovered, state officials inspected the Dungeness dairy — and have continued to do so — and have found no E. coli bacteria in its milk or in its facilities.”

There are thousands of Washingtonians that drink raw milk “in good health” as the article says.

When I first started drinking raw milk, I purchased it from my local food co-op, at that time they carried two brands.  They are now down to one, and it is often limited.  There is a demand, but it is difficult for these small dairies to keep up with the USDA and its extremely stringent guidelines on them.  I do not think there is a more scrutinized group of food producers than the raw milk dairy farmers.

All this being said, an alliance has been formed, an alliance of raw milk supporters, farmers & consumers in our state.  If you feel the same about having the freedom to consume what you choose, the freedom to use your own discretion when it comes to knowing where your food comes from,  if you feel you are smart enough to know what’s good for you, then you must join The Washington Alliance for Raw Milk.

Update: Here is the website for Alliance for Raw Milk Internationale (ARMi), it has links to all the available state ARMs.

This post has been a part of Fight Back Friday hosted by Food Renegade.