I received free samples of Breton Gluten Free Original with Flax and Breton Gluten Free Herb and Garlic from Dare Foods Incorporated mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by Dare Foods Incorporated and am eligible to win prizes associated with the contest. I was not compensated for my time, and all opinions are my own.
Do you know someone with celiac disease? Chances are pretty good you do, because an estimated 3 million Americans are living with the disease. Celiac is a serious genetic autoimmune disease that, left untreated or mismanaged, can lead to health consequences like osteoporosis, infertility and recurrent miscarriages, iron deficiency anemia and even certain cancers like lymphoma. The disease causes damage to the villi in the small intestine and interferes with the absorption of nutrients from food.
May is celiac awareness month, and as a registered dietitian, I work with many individuals who are newly diagnosed. The common symptoms that bring them to the doctor include stomach problems, like bloating, gas, constipation or diarrhea, but less common symptoms include fatigue, anemia, skin rashes, headaches, joint pain and infertility. It’s also possible to have celiac and not have any symptoms.
Celiac is managed by strictly avoiding gluten, the protein in wheat, rye and barley. There are certainly lots of naturally gluten-free foods like fruits, vegetables, meats, nuts and cheeses, but a challenge for many who need to eat gluten free, is what to make or serve at a party, so that everyone can enjoy it, regardless of their gluten status. That’s where this fabulous recipe comes in.
Dare foods, maker of gluten-free Breton crackers, challenged members of the Recipe ReDux to create a tasty recipe for entertaining or enjoying with friends and family. Many gluten-free breads and crackers are – how shall we say – less than satisfying in the taste category, but these crackers were really delicious, and honestly, if I didn’t know, I would never guess that they were gluten-free. They come in original flavor with flax, and garlic and herb, and I loved the tender-crisp texture, and flavors of both.
I featured the Breton Gluten Free Original with Flax crackers in this recipe for a Lemon Herb Savory Cheesecake. They were perfect to create the cheesecake crust, AND serve with the cheesecake appetizer. Everyone loves a cheese platter for an appetizer or snack and this recipe takes the standard cheese and crackers to a whole new level – perfect for both gluten lovers, who will never taste the difference, and anyone who is gluten-free, who will just love the entire thing!
Not only will this recipe win points in the taste category, it’s also very impressive looking. Shhhhh! No need to tell anyone how easy it is!
Do you have a 4 1/2-inch springform pan? Every well appointed kitchen should have one! They’re quite inexpensive, and you can get one here. Think of all the lovely mini desserts and appetizers you can make with it 🙂 .
- 12 Breton Gluten Free Original with Flax crackers
- 1/4 cup walnut halves toasted
- 1 tablespoon olive oil
- 4 ounces Neufchatel cheese
- 1/2 cup part skim ricotta cheese
- 1/4 cup soft goat cheese
- 1 egg
- 1 tablespoon sugar
- pinch of salt
- zest of 1 medium lemon about 1 tablespoon
- 1 tablespoon minced chives
- 1 tablespoon minced fresh parsley
- 1 teaspoon fresh thyme leaves
Preheat oven to 350 degrees and wrap the outside of a 4 1/2-inch springform pan with heavy duty foil. Spray the inside of the pan with cooking spray.
In the bowl of a food processor fitted with the chopping blade, process crackers and walnuts until they are crumbs. Add olive oil and pulse a few more times to combine.
Press the crumb mixture into the bottom of the springform pan.
Bake the crust until golden, about 5-8 minutes.
Wipe down the bowl of the food processor, and process the neufchâtel, ricotta, and goat cheese. Add egg, sugar, salt and lemon, and process until smooth.
Mix in the herbs by hand.
Pour cheese mixture into the prepared crust.
Place the springform pan into a larger roasting pan, and pour hot water in to the pan to come halfway up the sides of the springform pan.
Bake the cheesecake for 40 minutes, or until the edges are golden. The center will move slightly when gently shaken, but it will firm up as it cools.
Transfer the cake to a wire rack and let cool for one hour. Refrigerate until cold, at least 3 hours, and up to 2 days.
Before, serving, gently remove the cheesecake from the springform pan by sliding a thin spatula under the crust, and transfer to a serving plate. Serve cold or at room temperature, with Breton gluten free crackers, and fruit, if desired.
This recipe appeared first on Craving Something Healthy