Almond, Flax and Seed Crackers

Delicious Almond, Flax and Seed Crackers!

Because I have very busy days as a self taught gluten free chef, working on my blog and also working on my business as a Josephine chef cooking meals for my clients I need a lot of healthy snacks! 

I love snacks that are super healthy and have lots of protein, yet don't require a lot of preparation once they are made. It is wonderful to be able to grab something like a healthy cracker and some nut butter with a cup of tea to relax with during my work breaks throughout the day. 

If you are a super busy person with a lot of tasks to do during the day I am sure you can relate. I hope that you enjoy baking up a batch of these snack crackers to have on hand. They are so pretty because they have an organic shape and they would be lovely at a party as well served with hummus or other dips. 

Enjoy the recipe! 

Almond Flax and Seed Crackers: 

Adapted from a recipe from Bon Apetit

1 cup gluten free old fashioned oats

3/4 cup finely chopped almonds

1/3 cup ground flax seed

1/3 cup finely chopped walnuts

3 tablespoons sesame seeds

3 tablespoons poppy seeds

1 teaspoon kosher salt

4 teaspoons coconut oil, melted

1 tablespoon pure maple syrup

3/4 cup room temperature water

parchment paper + baking sheet


1. Preheat your oven to 375F. 

2. In a large bowl mix together all of the dry ingredients. Then, stir in the coconut oil and the maple syrup. Mix in the water and let the mixture sit to soak for 10 minutes. 

3. After soaking for 10 minutes, place the mixture on a piece of parchment paper the size of the baking sheet. Place another piece of parchment paper on top and roll the dough out until very thin, or about 1/8 inch thick. Peel off the top layer of parchment paper and place on the baking sheet. 

3. Bake for about 15 to 20 minutes or until golden brown on top. Then, flip the cracker over and peel off the parchment to bake on the other side. Bake for an additional 15-20 minutes. Take the crackers out of the oven and then when they are cooled, break apart and enjoy! 

I love having these crackers as a high protein snack and also I love to put nut butter on them. Yum! 

Enjoy these crackers as a daily snack or as a fun appetizer for a party served with a dip like hummus! 

With care,


Homemade Puffed Brown Rice + Snack Ideas


Lately I have been on a mission to create some yummy and healthy snacks. I had seen some photos and recipes for puffed brown rice snacks, but they all seemed to use purchased puffed rice. I am all about getting to the bottom of a recipe and seeing if I can make all or most of the components of it from scratch. I love the challenge and it keeps things fun and interesting in the kitchen. 

So, I found the following You Tube video that helped me figure out how to puff the rice and I pass on this information to you as well. The video is the original source for this recipe. I did use brown rice though, and it took way longer than 24 hours (like they said in the video)  to dry out the rice. 

Here is the video so you can see how to puff the rice: 


This was really a fun project! My sister in law was here visiting when I decided to puff the rice, so she helped me research the right kind of oil to use and helped to puff the rice. We also experimented with different toppings/mix-ins for the rice. We sprinkled some curry powder and salt on one little batch of the puffed rice and for another we added in cacao nibs and tiny dairy free chocolate chips. 

I encourage you to have fun with this puffed rice and get creative! Here is the puffed rice recipe and also a snack mix idea for it. Enjoy!! 

Puffed Rice: 

2 cups cooked brown rice, dried completely

2 cups safflower oil

1. After you cook your brown rice, spread it out on a rimmed sheet pan. My rice took about 4 days to completely dry. It must look and feel like uncooked rice. If you have a food dehydrator this would speed up the process quite a bit. 

2. Place a plate with paper towels on top next to the stove. You will want several layers of paper towels in between each batch of rice when it is puffed. 

3. Caution: Please keep children and pets away from the hot oil. In a wok or a large pot, heat the safflower oil. You must heat the oil to around 550-600 degrees Fahrenheit. I like the check the temperature using my infared temperature gauge. 

4. Place the dried rice in small batches in a metal/mesh strainer with a handle. Dip into the hot oil to fry the rice quickly until it is golden brown- it takes only 30 seconds or so. Dump the puffed rice out onto the paper towel lined plate. Place paper towels between each layer. 

5. Keep puffing the rice until you have puffed the whole batch. Leave the puffed rice to cool before using it in the snack mix. 


Fruit & Chocolate Snack Mix: 

1 cup puffed brown rice

1/2 cup chopped almonds

1/4 cup chopped dates

1/2 cup dried apricots, chopped

1/4 cup raisins

1/4 cup cacao nibs

1. Mix all of the above ingredients in a bowl. This makes a great snack and is great on top of fruit or salads as well. Enjoy! 

fruit and chocolate puffed rice snack mix

This is the amazingly wonderful and delicious snack mix! 


Fresh Sage Handmade Sausage Patties!







Lovely Fresh Sage Handmade Sausage Patties made with Sage from my Garden! 

Wow! I have never had so much success with a plant as I have with a wonderful sage plant I have in my garden. I bought a small sage plant a few years ago from a garden center and now it is practically a shrub! I love to find new ways to feature this amazing herb in my cooking and this family recipe for handmade sausage fits the bill. 

This sausage is great for a family brunch, breakfast or even my favorite: breakfast for dinner! 

I have added rice to the mixture instead of bread crumbs and I have to say not only is it delicious,  I love the flavor. This is an especially good recipe because my son loves anything that is in patty or meatball form. These are great to make ahead for weekday breakfasts as well as they keep really well in the fridge. You can pull out 1-2 each morning. 

I hope that you enjoy this recipe soon with your family! 

Fresh Sage Handmade Sausage Patties

Makes 12-14 small sausage patties

1 pound ground pork

¼ teaspoon salt

¼ teaspoon pepper

¼ teaspoon paprika

1 teaspoon fresh sage, chopped finely, or 1/2 teaspoon dried sage

1 small onion, diced

¼ cup cooked rice

1 tablespoon olive oil

1.       Mix all of the ingredients well with your hands in a medium bowl.

2.       Chill for 3 hours, or overnight.

3.       Form the sausage mixture into patties.

4.       Put some olive oil in the bottom of a skillet on the stove over medium heat or in an electric skillet set to about 350F.

5.       Fry the patties slowly until brown on each side and cooked through. 

If you enjoyed this recipe, please pass it on to an herb-loving friend! 


Green Onion Potato Waffle!


I absolutely adore breakfast! If I could I would basically eat breakfast foods for every meal of the day- and sometimes, I do! 

This is why I love this potato waffle recipe. Sometimes during the week for a weeknight meal I like to serve breakfast for dinner. It is quick, easy and fun! 

My son really loved these potato waffles and called them "big hash browns" and that is what they are like. They are super yummy! You can make a full meal out of this by serving it with scrambled eggs and a side of fruit or sauteed veggies. 

I hope you enjoy this yummy meal soon. It is perfect for those cold nights that are upon us this fall. 

Green Onion Potato Waffles: Vegetarian and Gluten Free: 

2 pounds baking potatoes, peeled, coarsely shredded and squeezed dry. (I use the shredder attachment for my stand mixer or you can use a food processor with a grater attachment, or a box grater. (I put the shredded potatoes in the middle of a clean kitchen towel and then squeeze the water out of them over the sink. Get as much liquid as you can out.)

2 large eggs, lightly beaten

3 tablespoons gluten free flour mix (recipe below) (if you aren't gluten free you can add all purpose flour here) 

1 1/2 teaspoons kosher salt

1 teaspoon baking powder

3/4 cup shredded mozzarella cheese

3 tablespoons melted butter, plus more for brushing

2 tablespoons green onions, finely chopped

Sour cream + more green onions for topping


Gluten Free Flour Mix: 

2 cups white rice flour

2/3 cup almond flour

1/3 cup arrowroot starch

Mix these together in a bowl, save the extra flour in a zip top bag for later use. 

1. Heat a waffle iron and preheat the oven to 200F. (You will keep the finished potato waffles in the oven to stay warm while you make the rest.)

2. In a large mixing bowl, mix the grated/squeezed potatoes with the eggs, flour mix, salt, baking powder, cheese, green onions and melted butter. 

3. Brush the waffle iron with more melted butter. (I like to use a silicone brush.) Scoop and spread 1/4 of the potato mixture onto each square of the waffle iron. (My waffle iron has 2 squares/rectangles.) Close and cook the waffles on high for 5-7 minutes. Make sure they are cooked through and golden brown on the outside. Place the finished waffles on a rimmed baking sheet in the oven to keep warm. Keep making waffles with the remaining potato batter. 

4. You may serve the waffles with the sour cream and extra chopped green onion. Feel free to add other toppings such as more cheese, spinach, onions & more! 

If you enjoyed this yummy recipe, pass it on to a waffle-loving friend!