In weekly installments, Melissa of CupcakesOMG! and I will collaborate our Paleo baking efforts by choosing one shared ingredient each week. It may be a vegetable, a fruit, a nut, a protein or a fat, but the finished result must be Paleo and unique to our blog. Each week, otherwise known as TwoFaced Tuesday, we’ll reveal our fabulous recipes. This will be a dual blogging adventure. If you start here, you will finish there, and vice versa!

This week we chose the adorable red bell pepper.

I could just pinch its cheeks.

The way Melissa and I choose our ingredient is like so:

Around Friday, or Saturday, sometimes Sunday night, one of us will text the other because it must have just hit us that we have to cook something in the next 24 hours. Who ever texts first says, “Ingredient??”

The person on the receiving end will then spit out a few possibilities.

We come to an agreement.

The fun begins.

So it was like this, on Sunday, and I said ”Sauerkraut? Red Pepper?”

Melissa said, “Let’s do red pepper!”

Game. On.

Do you kind of feel like you just got a peek into a celebrity’s dressing room?

You’re welcome.

However, when CupcakesOMG! told me what she was making, I was a bit jealous.

I wanted to make that.

So I made the next best thing.

The thing that would complement her dish so perfectly, all jealousy would soon pass.

Because while our dishes would stand alone just fine, the collaboration, {much like when we joined forces) is sort of amazing.

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There are things you miss when you cut grains out of your life.

Crunchy things. Salty things. Square things.

Yes, crackers.

Roasted Red Pepper Paleo Crackers

1 cup of almond meal
1 red bell pepper
2 tbs ground flax
1/2 tbs nutritional yeast
1/4 tsp garlic powder
1/4 tsp baking soda
1/2 tsp salt
1/2 tsp thyme
1/2 tsp + 1/4 cup of olive oil
1/4 cup of water
parchment paper
aluminum foil
rolling pin
baking sheet

Directions

Preheat the oven to 375 F.

Line a baking sheet with aluminum foil.

Cut red bell pepper into slices and drizzle with 1/4 cup of olive oil, place on sheet and bake for 20 minutes.

In a large bowl, mix dry ingredients, add 1/4 cup of water and 1/2 tsp of olive oil. Combine into dough.

Remove peppers from oven and place right into a blender. Liquify peppers for about 1 minute.

Add roasted pepper sauce into bowl of dough. Stir to combine.

Lower oven to 350 F.

Line baking sheet with parchment paper.

Place dough on paper and place another sheet of parchment paper over the dough.

Roll out the dough until it is even and forms a thin layer on baking sheet.

Score dough into squares.

Bake for 18-20 minutes until golden brown.

Enjoy with Melissa’s TwoFaced Red Pepper Recipe!

Oh, as a side note, I’ve never baked with flax seed or nutritional yeast before. I think there are probably some people who would say neither are Paleo. I feel good about it. I used such a small amount of nutritional yeast, I’m not too worried about it and flax is a seed and seeds are allowed? Not to mention these crackers are a hell of a lot healthier than any cracker you’d find in the store. They’re vegan. They’re grain-free. They taste delicious. They’re pretty. They’re dip-worthy. They crunch. They’re salty and square. So I win. What are your thoughts?  Oh who cares what you think.

Just kidding. I care. You know it’s true.

I’m serious, go see what Melissa made with Red Bell Pepper and make our recipes together.

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For more TwoFaced Recipes:

Butternut Squash

Pears

Pork

Coconut

Kale

Sweet Potato

Lamb

Nuts

Mushrooms

Dill