A versatile cracker that is deliciously crispy with a wonderful after taste. Top them with your favourite ingredients such as avocado or tomato. They are gluten, dairy and sugar free with so many uses from a snack to a whole meal depending on the topping. Try having them as a side to your main meal to add some crunch or with a hot bowl of soup. They are easy to make and can be kept for a few days in a container or frozen.
1 cup of blanched almond meal (try to use blanched only as it is softer).
1 dessert spoon of extra virgin olive oil
4 dessert spoons of cool filtered water
1/2 teaspoon sea salt (pink rock salt or celtic sea salt are good)
3 teaspoons of activated sunflower seeds
1 teaspoon of fresh rosemary pieces.
2 teaspoons of poppy seeds
Place all ingredients in the food processor using the chopping blade. Process until mixed well but not super smooth.
Bake in a pre-heated oven. I cooked my crackers at 170 degrees in a fan forced oven but as each oven varies you will need to experiment. Lower is better than a higher temperature as you don’t want them to burn or dry out too much. Bake until just golden, remove from the oven and let cool on the tray.
I hope you enjoy this recipe. You can follow me daily on Instagram at holistic_paleo or on Facebook at Holistic Wellness For Life or Primal Living Melbourne.
This chicken is moist on the inside and crispy on the outside with a lovely rich spicy flavour. When l say that, remember that l eat quite plainly so my version of spicy is very mild. I have cooked this chicken several times now and the combination of cumin and cinnamon is delicious. You could add a dressing to your salad which would add another element to it, but l actually think that this salad had everything. There was crunch from the greens, moisture from the avocado and tomato, crunch from the seeds and spice from the chicken. The combination of raw and cooked ingredients really gave this dish a good balance of flavours.
This was enough to serve two adults and three children. You will need two free range chicken breasts. Give them a wash and place them in a glass baking dish. Drizzle the chicken with Olive Oil and sprinkle with ground black pepper, Pink Himalayan Crystal Salt, a good pinch of Cumin and a teaspoon of Cinnamon (I used organic Cinnamon). Turn the Chicken fillets over a few times in the oil and spices so they are nicely coated. Cover with Aluminium Foil and bake in a 200 Degree oven until the chicken is cooked through. Place under a grill and brown both sides of the chicken until golden.
Place the meat on a chopping board and slice as desired. I had this lovely chicken with a green salad, seeds (sesame & Pumpkin), avocado and roasted beetroot chips.
You can pile the sliced Chicken on top of the salad or spread it out more as in the first picture.
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Live & eat mindfully. Gluten & dairy free recipes.