Since the start of my grain-free experiment I have been thinking about a quote from Fyodor Dostoyevsky: “Man grows used to everything, the scoundrel!” Being this very scoundrel, I don’t miss pilaf, and my heart doesn’t beat faster when I bake with my cooking classes’ guests. Maybe because I know my grain-free state is temporary. But I long for the textures often associated with the grain baking. I imagine biting into a fluffy something made of butter, goat cheese and dill. And I fancy a crunch of home-made crackers. To make both possible in the grain-free existence, I started baking with bean and nut flours.
Nut and Seed Crackers
