Yep. I am claiming these as pretty much the most amazing seed crackers ever. They are gluten free, sugar free and nasty chemical preservative free! And super easy to make!
What you need:
1/2 cup rice flour (I used brown rice and milled it in my thermomix)
2 Tablespoons Chia seeds
1/4 cup Peppita seeds
1/2 cup of sesame seeds
1/4 cup of black sesame seeds
3 Tablespoons linseeds
3 Tablespoons coconut oil
2 Tablesoons water
Himalayan pink Salt and some pepper
(Feel free to change up the seeds you use, just use whatever seeds you like/have in the house)
Basically throw all the dry ingredients in a bowl and mix together.
Then add in the wet ingredients and mix till thoroughly combined.
Spread the mix onto a baking tray lined with grease proof paper and give it a generous sprinkle of salt and pepper. I like to put a second sheet of baking paper on top so that i can smooth it out without getting my hands all seedy.
Ideally the crackers should be less than half a centimetre thick.
Next, pop them in the oven at 150 c for around 30 minutes. Crackers are done when you can tap the centre and it sounds hollow or hard. if its still a little soft then give it another 5 minutes.
Leave them on the tray to cool and then when nice and crunchy break into cracker sized pieces.
Store in an airtight container for around 4 days.
Ooh and make sure you keep the seedy left overs that break off as these are awesome to sprinkle on to salads!
If you give these a go, I would love it if you would leave me a comment with how you went!
Earlier today I stopped off with my man friend to grab a drink from a takeaway shop on our way home from the beach. They had one of those little glass domes with muffins sitting looking up at me all delicious looking and full of sugar. Since I am currently off sugar and winning the war on candida I opted to stare at the muffins instead of eat them… and then dreamed up my own candida safe muffin recipe to make as soon as I got home.
The results are as follows…
80gms melted butter or coconut oil
½ cup coconut flour
1 teaspoon baking powder
8 Tablespoons coconut cream
1 teaspoon vanilla extract
¾ cup frozen blueberries
2 teaspoons of xylitol (would be great with honey, rice malt syrup or maple syrup)
¼ cup of shredded coconut
Preheat oven to 180 degrees and get yourself sorted with a muffin tray or patty pans.
Whisk eggs till they are well a little foamy or until you get tired. Then add in the sweetener, melted butter, coconut cream and vanilla. Keep whisking till well combined.
Add the coconut flour and baking powder and mix together. Don’t panic when the coconut starts sucking up all the liquid – it will be ok!
Add toss in the blueberries and coconut and stir through.
Spoon the mix into a greased muffin tray or patty pans and sprinkle with extra coconut and some cinnamon then pop into the oven for around 20 minutes.
Muffins are done when you can stab them with a skewer and it comes out clean.
These guys are high in protein, and low in sugar so they are a kick ass snack to have on hand.
I would love love love it if you gave them ago and then popped back to let me know how you liked them.