Category Archives: Nut Free

Nut Free Paleo Crackers

These nut-free paleo crackers are so crispy and delicious, they taste better than the store-bought kind!

Nut Free Paleo Crackers

Ever since going gluten-free has gotten mainstream, I’ve been loving how many gluten-free and paleo products have been coming out on the market. When it comes to paleo crackers, while many of the ones I tried are super tasty, but I just don’t love that most of them are nut-based.

Don’t get me wrong. I LOVE nuts. They are nutritious, portable, and super addicting. However there IS such a thing as too much of a good thing. Because they are so addictive, if you are like me, it’s hard to stop at just a handful even when it comes to crackers. They contain phytic acid like grains and high levels of Omega-6 fatty acids, both of which are known to cause inflammation.

So in order to continue my cracker snacking habits without digestive issues, I made these nut-free paleo crackers that are super delicious and really easy to make!

Nut Free Paleo CrackersNut Free Paleo Crackers

Instead of using a nut flour, I used coconut flour to make these nut-free paleo crackers, making them much easier to digest. The trick is to roll out the dough as thin as possible for that extra crispiness, and keeping a close eye on them while they are in the oven to make sure they don’t burn.

I enjoyed these with the addition of garlic powder and rosemary, but you can customize the spices to make it any flavor you like. Eat it with your favorite dips like cauliflower nacho cheese, guacamole, or zucchini hummus!

Nut Free Paleo CrackersNut Free Paleo Crackers

Nut Free Paleo Crackers
 
Prep time
Cook time
Total time
 
Ingredients
  • ½ cup coconut flour
  • ¼ cup tapioca starch
  • ½ tsp sea salt
  • Optional: Herbs or spices of your choice, like rosemary, garlic powder onion powder, pepper,
  • 2 eggs
  • ¼ cup water
  • ¼ cup extra virgin olive oil
Instructions
  1. Preheat oven to 350 degrees F.
  2. Combine coconut flour, tapioca starch, salt, pepper, and any herbs or spices of your choice in a large bowl.
  3. In a separate bowl, whisk together eggs and extra virgin olive oil.
  4. Pour wet ingredients into dry ingredients and mix until a dough forms.
  5. Place the dough between 2 parchment papers and use a rolling pin to roll it out as thin as you can without breaking the dough. The thinner the dough, the crispier the crackers!
  6. Remove the top parchment paper. Use the back of a knife to slice the dough into 2 inch squares.
  7. Bake for 20-25 minutes, keeping an eye on it to make sure the edges aren't burning.
  8. If the center crackers are still soft, you can remove the outer pieces and bake the softer pieces for an additional 5 minutes until they crisp up.
  9. Let cool completely before serving.

Nut-Free Paleo Crackers (Gluten Free, Grain Free, Whole30)

Homemade Paleo Ketchup + 9 Quick and Easy Ketchup Variations

Healthy homemade paleo ketchup is so easy to make, and you’ll also love the 9 flavor variations that take seconds to come together!

Homemade Paleo Ketchup

For a while, I stopped eating store-bought or restaurant ketchup because the most popular brand (you know which one) adds high fructose corn syrup to theirs, which is an ingredient I avoid like a plague. That’s when I started making my own at home and it’s been a staple in my fridge ever since.

These days, there are much better options on the market, but none of them taste as good as this homemade paleo ketchup that I keep going back to. This ketchup is so simple and easy to make that I never actually thought to post a recipe for it.

However, a reader recently asked me what my favorite ketchup brand is, and since the answer is “my own,” I knew I had to share it. This version only takes 5 minutes to whip up together with ingredients you likely already have in your kitchen, so I hope you make it!

Homemade Paleo KetchupHomemade Paleo Ketchup

My favorite way to enjoy this ketchup is dipping sweet potato fries in it, because that’s a combo that can’t be beat for me. I always choose Japanese purple sweet potatoes because they taste so amazing and I just love their beautiful color.

Of course, if you think this homemade paleo ketchup is boring, well, I got you. I’m sharing 9 flavor varieties so you can switch up your ketchup in just seconds. And you can be creative and come up with your own flavors as well!

Hope you check out the recipe below, and let me know what flavor ketchup you would make in the comments! I would love some new ideas to switch it up and surprise my palate every now and then.

Homemade Paleo KetchupHomemade Paleo Ketchup

5.0 from 4 reviews
Homemade Paleo Ketchup
 
Prep time
Cook time
Total time
 
Serves: about 1 cup
Ingredients
Instructions
  1. Combine tomato paste and water in a saucepan and heat over medium heat.
  2. Just as the mixture starts to boil, turn off heat.
  3. Add the rest of the ingredients and stir well.
  4. Remove from heat and cool at room temperature. Add more water if you want a thinner consistency.
  5. Store in an airtight container and keep in the refrigerator for up to 3-4 weeks.

If you are looking for different flavor variations for your ketchup, I have 9! Here are some ways that you can add some variety to your ketchup easily and quickly:
5.0 from 4 reviews
9 Easy Ketchup Variations
 
Ingredients
Sriracha Ketchup
  • 1 batch of Homemade Paleo Ketchup
  • ¼ cup sriracha sauce
  • 1 tbsp honey
  • 1 tbsp lime juice
Horseradish Ketchup
  • 1 batch of Homemade Paleo Ketchup
  • 1 tbsp dijon mustard
  • 1 tbsp (or more, to taste) freshly grated horseradish root
Curry Ketchup
  • 1 batch of Homemade Paleo Ketchup
  • 2 tbsp red curry paste
  • 2 tbsp lime juice
Garlic Ketchup
  • 1 batch of Homemade Paleo Ketchup
  • 2 garlic cloves, finely minced
Roasted Red Pepper Ketchup
  • 1 batch of Homemade Paleo Ketchup
  • ⅓ cup finely minced roasted bell pepper
  • ½ tsp smoked paprika
Chili-Cumin Ketchup
  • 1 batch of Homemade Paleo Ketchup
  • 1 tsp chili powder
  • 1 tsp ground cumin
  • 1 tsp lime juice
Sweet and Sour Ketchup
Ketchup BBQ Sauce
  • 1 batch of Homemade Paleo Ketchup
  • ⅓ cup water
  • 2 tbsp balsamic vinegar
  • 1 tbsp honey
  • 1 tsp garlic powder
  • 1 tsp ground cumin
  • ½ tsp sea salt
Fry Sauce
Instructions
  1. For each ketchup variety, whisk the ingredients together until they are well combined.
  2. Store in an airtight container in the refrigerator.

What Great Grandma Ate / Jean Choi is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

Regarding other affiliate links and affiliate relationships: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Thank you for your support and understanding.

 

Homemade Paleo Ketchup (Gluten Free, Vegan)

Roasted Red Pepper Zucchini Hummus (Paleo, Vegan) [VIDEO]

This paleo and vegan roasted red pepper zucchini hummus is nut free and grain free, and it’s a delicious low-carb alternative to the chickpea version!

Roasted Red Pepper Zucchini Hummus paleo vegan

When I used to be a hummus lover (and boy, did I eat a TON of it), I used to always get the roasted red pepper flavor because it was so delicious. These days, I don’t eat much grains anymore, except for white rice occasionally, but I do get a hankering for a good hummus dip to go with my veggies and crackers now and then.

Recently, I’ve been seeing zucchini being used in such creative ways, like getting blended into smoothies and sauces to create a creamy texture. So I thought, why not try to make a hummus with it?

I was so surprised to find out how well this recipe turned out, especially after sweating out the zucchini to remove the moisture. I just love the versatility of this vegetable and I’m so happy I found a way to enjoy hummus without grains or nuts (which many paleo hummus is made of).

I’ve been eating this with almost everything (it was ESPECIALLY amazing on some grilled pork chops) and I just can’t get enough!

Roasted Red Pepper Zucchini Hummus paleo vegan

If you don’t love roasted red peppers, you can just do without it for a regular hummus or customize it any way you want! I’m planning to make an olive version next.

The video I posted above shows that I used 2 red bell peppers, but I’m adjusting the recipe to use one so you can taste the hummus part more than the bell peppers. I ended up doubling the other ingredients to blend again to even out the flavors, so excuse the minor detail error.

If you are avoiding grains and/or nuts, or if you are just looking for a great low carb dip recipe, try out this Roasted Red Pepper Zucchini Hummus and you’ll want to slather it on ALL the things!

Roasted Red Pepper Zucchini Hummus paleo veganRoasted Red Pepper Zucchini Hummus paleo vegan

Roasted Red Pepper Zucchini Hummus (Paleo, Vegan)
 
Prep time
Cook time
Total time
 
Ingredients
  • 1½ cups of peeled and cubed zucchini (about 1 large zucchini)
  • 1 red bell pepper, halved, seeded, and cored
  • Juice from ½ lemon
  • ¼ cup tahini
  • 2 tbsp extra virgin olive oil
  • 2 garlic cloves
  • 1 tsp cumin
  • 1 tsp sea salt
  • Optional: Fresh herbs, paprika, and/or olive oil, for garnish
Instructions
  1. Use ½ tsp of sea salt to salt the zucchini and toss. Let sit for 20 minutes in a colander, then pat dry with a paper towel.
  2. Heat the oven to broil.
  3. Place the bell pepper on a baking sheet with the skin side up. Broil them for 5-10 minutes until the skin is black and charred.
  4. Place the bell pepper in a bowl, and cover with a plate so it can steam for 5 minutes. Uncover, peel the skin, then cut into chunks.
  5. In a food processor, combine lemon juice and tahini and blend until creamy.
  6. Add zucchini, olive oil, garlic, and ½ tsp of sea salt. Blend.
  7. Finally, add the roasted red peppers and blend until creamy. Add more salt if needed.
  8. Transfer to a bowl and refrigerate for at least 30 minutes so the hummus can thicken.
  9. Garnish with herbs, paprika or more olive oil, and serve cold.

Roasted Red Pepper Zucchini Hummus (paleo vegan, Whole30)