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Smart Walnut iPad Case From Grovemade Knows When to Turn On & Off

Smart Walnut iPad Case From Grovemade Knows When to Turn On & Off

It seems like everyone has an iPad nowadays and if you want to set yours apart from all the rest, you need to get a really cool case. Grovemade has plenty of neat options, for phone cases and docks too, but their walnut offering is definitely our favorite. Handcrafted using rich Oregon walnut, the case has a pliable cover that protects the screen and also doubles as a stand when rolled. The case is also lined with suede to keep your gadget from getting scratched and features rare-earth magnets that alert the iPad when to turn on and off. You can get one in walnut for your full-sized iPad and an iPad Mini, as well as one in bamboo.

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Rosemary Walnut Crackers

Crackers and cheese has always been one of my favorite meals. For some people it’s just snack food, but I can happily make a full lunch or dinner out of it. Of course, most crackers aren’t exactly low carb friendly so I steer clear. But it’s actually quite easy to make your own. Some nut flour, some egg, some salt and a rolling pin are all you really need!

(5 votes, average: 3.80 out of 5)
  • 1 1/4 cup chopped walnuts
  • 1 cup almond flour
  • 1/2 tsp baking powder
  • 1/4 tsp sea salt
  • 1 large egg
  • 2 tbsp avocado oil or olive oil
  • 2 tbsp chopped fresh rosemary
  • 1/2 tsp coarse salt (kosher or sea salt) for sprinkling
  1. Preheat oven to 300F.
  2. In the bowl of a food processor, combine walnuts, almond flour, baking powder, and sea salt. Pulse several times to combine. Add egg, oil, and rosemary and continue to process on high until dough clumps together.
  3. Turn out onto a large piece of parchment and pat into a rough rectangle. Top with another piece of parchment and roll out as evenly as you can to a 1/8-inch thickness. Remove top parchment.
  4. Use a sharp knife or pizza cutter to score into 2 inch squares. Sprinkle with coarse salt and press lightly to adhere. Transfer parchment to a large baking sheet and bake 30 minutes, until edges are golden brown and crackers are firm to the touch. Turn off oven and let crackers sit inside another 10 minutes or so. Watch carefully so that they don’t get too brown.
  5. Remove and let cool completely, then break into squares (they will continue to firm up as they cool).

Yield: Makes about 40 crackers. (4 crackers per serving)

Carolyn Ketchum

Carolyn Ketchum writes All Day I Dream About Food, a food blog that focuses primarily on low carb, gluten free recipes. She has a Masters in Physical Anthropology and Human Evolution from Arizona State University and has an extensive background in higher education administration. She currently lives in the Boston area with her husband and three children. You can check out her experiments with low carb baking at All Day I Dream About Food.


Rosemary Walnut Crackers

Crackers and cheese has always been one of my favorite meals. For some people it’s just snack food, but I can happily make a full lunch or dinner out of it. Of course, most crackers aren’t exactly low carb friendly so I steer clear. But it’s actually quite easy to make your own. Some nut flour, some egg, some salt and a rolling pin are all you really need!

(5 votes, average: 3.80 out of 5)
  • 1 1/4 cup chopped walnuts
  • 1 cup almond flour
  • 1/2 tsp baking powder
  • 1/4 tsp sea salt
  • 1 large egg
  • 2 tbsp avocado oil or olive oil
  • 2 tbsp chopped fresh rosemary
  • 1/2 tsp coarse salt (kosher or sea salt) for sprinkling
  1. Preheat oven to 300F.
  2. In the bowl of a food processor, combine walnuts, almond flour, baking powder, and sea salt. Pulse several times to combine. Add egg, oil, and rosemary and continue to process on high until dough clumps together.
  3. Turn out onto a large piece of parchment and pat into a rough rectangle. Top with another piece of parchment and roll out as evenly as you can to a 1/8-inch thickness. Remove top parchment.
  4. Use a sharp knife or pizza cutter to score into 2 inch squares. Sprinkle with coarse salt and press lightly to adhere. Transfer parchment to a large baking sheet and bake 30 minutes, until edges are golden brown and crackers are firm to the touch. Turn off oven and let crackers sit inside another 10 minutes or so. Watch carefully so that they don’t get too brown.
  5. Remove and let cool completely, then break into squares (they will continue to firm up as they cool).

Yield: Makes about 40 crackers. (4 crackers per serving)

Carolyn Ketchum

Carolyn Ketchum writes All Day I Dream About Food, a food blog that focuses primarily on low carb, gluten free recipes. She has a Masters in Physical Anthropology and Human Evolution from Arizona State University and has an extensive background in higher education administration. She currently lives in the Boston area with her husband and three children. You can check out her experiments with low carb baking at All Day I Dream About Food.


Rosemary Walnut Crackers

Crackers and cheese has always been one of my favorite meals. For some people it’s just snack food, but I can happily make a full lunch or dinner out of it. Of course, most crackers aren’t exactly low carb friendly so I steer clear. But it’s actually quite easy to make your own. Some nut flour, some egg, some salt and a rolling pin are all you really need!

(5 votes, average: 3.80 out of 5)
  • 1 1/4 cup chopped walnuts
  • 1 cup almond flour
  • 1/2 tsp baking powder
  • 1/4 tsp sea salt
  • 1 large egg
  • 2 tbsp avocado oil or olive oil
  • 2 tbsp chopped fresh rosemary
  • 1/2 tsp coarse salt (kosher or sea salt) for sprinkling
  1. Preheat oven to 300F.
  2. In the bowl of a food processor, combine walnuts, almond flour, baking powder, and sea salt. Pulse several times to combine. Add egg, oil, and rosemary and continue to process on high until dough clumps together.
  3. Turn out onto a large piece of parchment and pat into a rough rectangle. Top with another piece of parchment and roll out as evenly as you can to a 1/8-inch thickness. Remove top parchment.
  4. Use a sharp knife or pizza cutter to score into 2 inch squares. Sprinkle with coarse salt and press lightly to adhere. Transfer parchment to a large baking sheet and bake 30 minutes, until edges are golden brown and crackers are firm to the touch. Turn off oven and let crackers sit inside another 10 minutes or so. Watch carefully so that they don’t get too brown.
  5. Remove and let cool completely, then break into squares (they will continue to firm up as they cool).

Yield: Makes about 40 crackers. (4 crackers per serving)

Carolyn Ketchum

Carolyn Ketchum writes All Day I Dream About Food, a food blog that focuses primarily on low carb, gluten free recipes. She has a Masters in Physical Anthropology and Human Evolution from Arizona State University and has an extensive background in higher education administration. She currently lives in the Boston area with her husband and three children. You can check out her experiments with low carb baking at All Day I Dream About Food.


Rosemary Walnut Crackers

Crackers and cheese has always been one of my favorite meals. For some people it’s just snack food, but I can happily make a full lunch or dinner out of it. Of course, most crackers aren’t exactly low carb friendly so I steer clear. But it’s actually quite easy to make your own. Some nut flour, some egg, some salt and a rolling pin are all you really need!

(5 votes, average: 3.80 out of 5)
  • 1 1/4 cup chopped walnuts
  • 1 cup almond flour
  • 1/2 tsp baking powder
  • 1/4 tsp sea salt
  • 1 large egg
  • 2 tbsp avocado oil or olive oil
  • 2 tbsp chopped fresh rosemary
  • 1/2 tsp coarse salt (kosher or sea salt) for sprinkling
  1. Preheat oven to 300F.
  2. In the bowl of a food processor, combine walnuts, almond flour, baking powder, and sea salt. Pulse several times to combine. Add egg, oil, and rosemary and continue to process on high until dough clumps together.
  3. Turn out onto a large piece of parchment and pat into a rough rectangle. Top with another piece of parchment and roll out as evenly as you can to a 1/8-inch thickness. Remove top parchment.
  4. Use a sharp knife or pizza cutter to score into 2 inch squares. Sprinkle with coarse salt and press lightly to adhere. Transfer parchment to a large baking sheet and bake 30 minutes, until edges are golden brown and crackers are firm to the touch. Turn off oven and let crackers sit inside another 10 minutes or so. Watch carefully so that they don’t get too brown.
  5. Remove and let cool completely, then break into squares (they will continue to firm up as they cool).

Yield: Makes about 40 crackers. (4 crackers per serving)

Carolyn Ketchum

Carolyn Ketchum writes All Day I Dream About Food, a food blog that focuses primarily on low carb, gluten free recipes. She has a Masters in Physical Anthropology and Human Evolution from Arizona State University and has an extensive background in higher education administration. She currently lives in the Boston area with her husband and three children. You can check out her experiments with low carb baking at All Day I Dream About Food.


Rosemary Walnut Crackers

Crackers and cheese has always been one of my favorite meals. For some people it’s just snack food, but I can happily make a full lunch or dinner out of it. Of course, most crackers aren’t exactly low carb friendly so I steer clear. But it’s actually quite easy to make your own. Some nut flour, some egg, some salt and a rolling pin are all you really need!

(5 votes, average: 3.80 out of 5)
  • 1 1/4 cup chopped walnuts
  • 1 cup almond flour
  • 1/2 tsp baking powder
  • 1/4 tsp sea salt
  • 1 large egg
  • 2 tbsp avocado oil or olive oil
  • 2 tbsp chopped fresh rosemary
  • 1/2 tsp coarse salt (kosher or sea salt) for sprinkling
  1. Preheat oven to 300F.
  2. In the bowl of a food processor, combine walnuts, almond flour, baking powder, and sea salt. Pulse several times to combine. Add egg, oil, and rosemary and continue to process on high until dough clumps together.
  3. Turn out onto a large piece of parchment and pat into a rough rectangle. Top with another piece of parchment and roll out as evenly as you can to a 1/8-inch thickness. Remove top parchment.
  4. Use a sharp knife or pizza cutter to score into 2 inch squares. Sprinkle with coarse salt and press lightly to adhere. Transfer parchment to a large baking sheet and bake 30 minutes, until edges are golden brown and crackers are firm to the touch. Turn off oven and let crackers sit inside another 10 minutes or so. Watch carefully so that they don’t get too brown.
  5. Remove and let cool completely, then break into squares (they will continue to firm up as they cool).

Yield: Makes about 40 crackers. (4 crackers per serving)

Carolyn Ketchum

Carolyn Ketchum writes All Day I Dream About Food, a food blog that focuses primarily on low carb, gluten free recipes. She has a Masters in Physical Anthropology and Human Evolution from Arizona State University and has an extensive background in higher education administration. She currently lives in the Boston area with her husband and three children. You can check out her experiments with low carb baking at All Day I Dream About Food.


Rosemary Walnut Crackers

Crackers and cheese has always been one of my favorite meals. For some people it’s just snack food, but I can happily make a full lunch or dinner out of it. Of course, most crackers aren’t exactly low carb friendly so I steer clear. But it’s actually quite easy to make your own. Some nut flour, some egg, some salt and a rolling pin are all you really need!

(5 votes, average: 3.80 out of 5)
  • 1 1/4 cup chopped walnuts
  • 1 cup almond flour
  • 1/2 tsp baking powder
  • 1/4 tsp sea salt
  • 1 large egg
  • 2 tbsp avocado oil or olive oil
  • 2 tbsp chopped fresh rosemary
  • 1/2 tsp coarse salt (kosher or sea salt) for sprinkling
  1. Preheat oven to 300F.
  2. In the bowl of a food processor, combine walnuts, almond flour, baking powder, and sea salt. Pulse several times to combine. Add egg, oil, and rosemary and continue to process on high until dough clumps together.
  3. Turn out onto a large piece of parchment and pat into a rough rectangle. Top with another piece of parchment and roll out as evenly as you can to a 1/8-inch thickness. Remove top parchment.
  4. Use a sharp knife or pizza cutter to score into 2 inch squares. Sprinkle with coarse salt and press lightly to adhere. Transfer parchment to a large baking sheet and bake 30 minutes, until edges are golden brown and crackers are firm to the touch. Turn off oven and let crackers sit inside another 10 minutes or so. Watch carefully so that they don’t get too brown.
  5. Remove and let cool completely, then break into squares (they will continue to firm up as they cool).

Yield: Makes about 40 crackers. (4 crackers per serving)

Carolyn Ketchum

Carolyn Ketchum writes All Day I Dream About Food, a food blog that focuses primarily on low carb, gluten free recipes. She has a Masters in Physical Anthropology and Human Evolution from Arizona State University and has an extensive background in higher education administration. She currently lives in the Boston area with her husband and three children. You can check out her experiments with low carb baking at All Day I Dream About Food.


Rosemary Walnut Crackers

Crackers and cheese has always been one of my favorite meals. For some people it’s just snack food, but I can happily make a full lunch or dinner out of it. Of course, most crackers aren’t exactly low carb friendly so I steer clear. But it’s actually quite easy to make your own. Some nut flour, some egg, some salt and a rolling pin are all you really need!

(5 votes, average: 3.80 out of 5)
  • 1 1/4 cup chopped walnuts
  • 1 cup almond flour
  • 1/2 tsp baking powder
  • 1/4 tsp sea salt
  • 1 large egg
  • 2 tbsp avocado oil or olive oil
  • 2 tbsp chopped fresh rosemary
  • 1/2 tsp coarse salt (kosher or sea salt) for sprinkling
  1. Preheat oven to 300F.
  2. In the bowl of a food processor, combine walnuts, almond flour, baking powder, and sea salt. Pulse several times to combine. Add egg, oil, and rosemary and continue to process on high until dough clumps together.
  3. Turn out onto a large piece of parchment and pat into a rough rectangle. Top with another piece of parchment and roll out as evenly as you can to a 1/8-inch thickness. Remove top parchment.
  4. Use a sharp knife or pizza cutter to score into 2 inch squares. Sprinkle with coarse salt and press lightly to adhere. Transfer parchment to a large baking sheet and bake 30 minutes, until edges are golden brown and crackers are firm to the touch. Turn off oven and let crackers sit inside another 10 minutes or so. Watch carefully so that they don’t get too brown.
  5. Remove and let cool completely, then break into squares (they will continue to firm up as they cool).

Yield: Makes about 40 crackers. (4 crackers per serving)

Carolyn Ketchum

Carolyn Ketchum writes All Day I Dream About Food, a food blog that focuses primarily on low carb, gluten free recipes. She has a Masters in Physical Anthropology and Human Evolution from Arizona State University and has an extensive background in higher education administration. She currently lives in the Boston area with her husband and three children. You can check out her experiments with low carb baking at All Day I Dream About Food.


Rosemary Walnut Crackers

Crackers and cheese has always been one of my favorite meals. For some people it’s just snack food, but I can happily make a full lunch or dinner out of it. Of course, most crackers aren’t exactly low carb friendly so I steer clear. But it’s actually quite easy to make your own. Some nut flour, some egg, some salt and a rolling pin are all you really need!

(5 votes, average: 3.80 out of 5)
  • 1 1/4 cup chopped walnuts
  • 1 cup almond flour
  • 1/2 tsp baking powder
  • 1/4 tsp sea salt
  • 1 large egg
  • 2 tbsp avocado oil or olive oil
  • 2 tbsp chopped fresh rosemary
  • 1/2 tsp coarse salt (kosher or sea salt) for sprinkling
  1. Preheat oven to 300F.
  2. In the bowl of a food processor, combine walnuts, almond flour, baking powder, and sea salt. Pulse several times to combine. Add egg, oil, and rosemary and continue to process on high until dough clumps together.
  3. Turn out onto a large piece of parchment and pat into a rough rectangle. Top with another piece of parchment and roll out as evenly as you can to a 1/8-inch thickness. Remove top parchment.
  4. Use a sharp knife or pizza cutter to score into 2 inch squares. Sprinkle with coarse salt and press lightly to adhere. Transfer parchment to a large baking sheet and bake 30 minutes, until edges are golden brown and crackers are firm to the touch. Turn off oven and let crackers sit inside another 10 minutes or so. Watch carefully so that they don’t get too brown.
  5. Remove and let cool completely, then break into squares (they will continue to firm up as they cool).

Yield: Makes about 40 crackers. (4 crackers per serving)

Carolyn Ketchum

Carolyn Ketchum writes All Day I Dream About Food, a food blog that focuses primarily on low carb, gluten free recipes. She has a Masters in Physical Anthropology and Human Evolution from Arizona State University and has an extensive background in higher education administration. She currently lives in the Boston area with her husband and three children. You can check out her experiments with low carb baking at All Day I Dream About Food.


Rosemary Walnut Crackers

Crackers and cheese has always been one of my favorite meals. For some people it’s just snack food, but I can happily make a full lunch or dinner out of it. Of course, most crackers aren’t exactly low carb friendly so I steer clear. But it’s actually quite easy to make your own. Some nut flour, some egg, some salt and a rolling pin are all you really need!

(5 votes, average: 3.80 out of 5)
  • 1 1/4 cup chopped walnuts
  • 1 cup almond flour
  • 1/2 tsp baking powder
  • 1/4 tsp sea salt
  • 1 large egg
  • 2 tbsp avocado oil or olive oil
  • 2 tbsp chopped fresh rosemary
  • 1/2 tsp coarse salt (kosher or sea salt) for sprinkling
  1. Preheat oven to 300F.
  2. In the bowl of a food processor, combine walnuts, almond flour, baking powder, and sea salt. Pulse several times to combine. Add egg, oil, and rosemary and continue to process on high until dough clumps together.
  3. Turn out onto a large piece of parchment and pat into a rough rectangle. Top with another piece of parchment and roll out as evenly as you can to a 1/8-inch thickness. Remove top parchment.
  4. Use a sharp knife or pizza cutter to score into 2 inch squares. Sprinkle with coarse salt and press lightly to adhere. Transfer parchment to a large baking sheet and bake 30 minutes, until edges are golden brown and crackers are firm to the touch. Turn off oven and let crackers sit inside another 10 minutes or so. Watch carefully so that they don’t get too brown.
  5. Remove and let cool completely, then break into squares (they will continue to firm up as they cool).

Yield: Makes about 40 crackers. (4 crackers per serving)

Carolyn Ketchum

Carolyn Ketchum writes All Day I Dream About Food, a food blog that focuses primarily on low carb, gluten free recipes. She has a Masters in Physical Anthropology and Human Evolution from Arizona State University and has an extensive background in higher education administration. She currently lives in the Boston area with her husband and three children. You can check out her experiments with low carb baking at All Day I Dream About Food.


Rosemary Walnut Crackers

Crackers and cheese has always been one of my favorite meals. For some people it’s just snack food, but I can happily make a full lunch or dinner out of it. Of course, most crackers aren’t exactly low carb friendly so I steer clear. But it’s actually quite easy to make your own. Some nut flour, some egg, some salt and a rolling pin are all you really need!

(5 votes, average: 3.80 out of 5)
  • 1 1/4 cup chopped walnuts
  • 1 cup almond flour
  • 1/2 tsp baking powder
  • 1/4 tsp sea salt
  • 1 large egg
  • 2 tbsp avocado oil or olive oil
  • 2 tbsp chopped fresh rosemary
  • 1/2 tsp coarse salt (kosher or sea salt) for sprinkling
  1. Preheat oven to 300F.
  2. In the bowl of a food processor, combine walnuts, almond flour, baking powder, and sea salt. Pulse several times to combine. Add egg, oil, and rosemary and continue to process on high until dough clumps together.
  3. Turn out onto a large piece of parchment and pat into a rough rectangle. Top with another piece of parchment and roll out as evenly as you can to a 1/8-inch thickness. Remove top parchment.
  4. Use a sharp knife or pizza cutter to score into 2 inch squares. Sprinkle with coarse salt and press lightly to adhere. Transfer parchment to a large baking sheet and bake 30 minutes, until edges are golden brown and crackers are firm to the touch. Turn off oven and let crackers sit inside another 10 minutes or so. Watch carefully so that they don’t get too brown.
  5. Remove and let cool completely, then break into squares (they will continue to firm up as they cool).

Yield: Makes about 40 crackers. (4 crackers per serving)

Carolyn Ketchum

Carolyn Ketchum writes All Day I Dream About Food, a food blog that focuses primarily on low carb, gluten free recipes. She has a Masters in Physical Anthropology and Human Evolution from Arizona State University and has an extensive background in higher education administration. She currently lives in the Boston area with her husband and three children. You can check out her experiments with low carb baking at All Day I Dream About Food.