Early in 2021, I relocated and started updating my website; I’ve been making changes and improving everything as I go. This recipe is one of the many things I’ve tried to improve.
Make your own
If you are like me and you try to avoid mass-produced processed foods, the best option is to make your own. When you make your own, you control which ingredients you use and how much or how sweet you want it to be. Once you have a go at making your own and realise how easy it is, you will never go back to store-bought again.
A way to make tuna interesting
For a long time, tuna was on the menu almost every weekend; it was tuna melts all around, and I got bored with it. To spice things up a little, I decided to replace the easy mayo I would typically use with something creamy and spicy, which wouldn’t lead to complaints from the kids. I made this dressing for tuna lettuce wraps, which were a welcome alternative to tuna melts.
Avocado dressing recipe
Ingredients
1/2 cup plain yoghurt
1/4 avocado
3 tbsp. fresh coriander, chopped
1/2 jalapeño pepper, seeds removed
1 garlic clove
Juice from 1/4 lime
pinch of salt
freshly ground pepper, to taste
1 tbsp. water, as needed
Instructions
Place all of the ingredients into a blender.
Blitz until the dressing is completely smooth and thick.
If the dressing is too thick, add a little more water.
Blitz until the dressing is completely smooth and thick, if the dressing is too thick add a little more water.
Nutrition
Per Serving: 108 calories; 4g fat; 16.2g carbohydrates; 3.9g protein
Equipment
Blender
Spatula
Chopping board
Knife
Spoon
Measuring cups
Measuring spoons
Citrus juicer
Nutritional disclaimer
Nutrition information is provided as an estimate based on the ingredients used and available in my area (New Zealand). The nutritional information is here to help you understand the recipe; I use MyFitnessPal to generate my estimates. For more accurate nutritional information, please use a nutritional calculator with the ingredients in your area.
If you are like me and you try to avoid mass-produced processed foods, the best option is to make your own. When you make your own, you control which ingredients you use and how much or how sweet you want it to be. Once you have a go at making your own and realise how easy it is, you will never go back to store-bought again.
Soy-free sauce
Soy and I don’t get along very well, actually, soy and my joints don’t get along very well. I try my best to stay away from soy, which can be difficult at times, especially when soy is the primary ingredient of what you want to eat. This soy-free alternative to Teriyaki sauce is my go-to for stir-fry and marinades. It is easy to make and uses coconut aminos, which are a great soy sauce alternative. If you have children who aren’t fans of spice, you can leave out the chilli flakes.
Teriyaki Sauce
Ingredients
½ cup coconut aminos
¼ cup fresh orange juice
3 tbsp. honey
2 tbsp. freshly grated ginger
3 garlic cloves, minced
pinch chilli flakes
2 tsp. tapioca flour (optional- this is for thickening)
2 tbsp. water
Instructions
In a small saucepan over a medium heat mix together the coconut aminos, orange juice, honey, ginger, garlic and chilli flakes.
Simmer the sauce until it thickens.
Alternatively, you can thicken the sauce using tapioca flour, mix it with 2 tablespoons of cold water, and add the mixture to the sauce and cook until thicken.
2 tsp. tapioca flour (optional- this is for thickening)
2 tbsp. water
Directions
In a small saucepan over a medium heat, mix the coconut aminos, orange juice, honey, ginger, garlic and chilli flakes.
Simmer the sauce until it thickens.
Alternatively, you can thicken the sauce with tapioca flour: mix two tablespoons of cold water with one tablespoon of tapioca flour, then add the mixture to the sauce and cook until thickened.
Nutrition
Per Serving: 63 calories; 0g fat; 14.8g carbohydrates; 0.2g protein
Equipment
Measuring cups
Measuring spoons
Saucepan
Whisk
Spatula
Nutritional disclaimer
Nutrition information is provided as an estimate based on the ingredients used and available in my area (New Zealand). The nutritional information is here to help you understand the recipe; I use MyFitnessPal to generate my estimates. For more accurate nutritional information, please use a nutritional calculator with the ingredients in your area.
Summer means BBQ, which means lots of burgers. You will never catch me complaining about burgers. A recent trip to the supermarket scored a pineapple for cheap, and I knew exactly what I wanted to do with it: grill it on the BBQ, then smash it on a burger! I love grilled pineapple on burgers, and I don’t think it should be saved for chicken burgers. I know that might sound like I’ve lost my mind (maybe I have, but stick with me a moment), grilled pineapple can work with beef burgers as long as you bring a little something special to the party, teriyaki sauce.
Make your own
If you are like me and you try to avoid mass-produced processed foods, the best option is to make your own. When you make your own, you control which ingredients you use and how much or how sweet you want it to be. Once you have a go at making your own and realise how easy it is, you will never go back to store-bought again. I try my best to stay away from soy and sugar, but it’s hard to avoid when it comes to teriyaki sauce, which is why I make my own. As a bonus to these kick-ass burgers, here is my teriyaki sauce recipe, which is super easy to make.
Back to the burgers
A long time ago, I had to get creative to get two small boys to eat vegetables without it turning into a war of wills. Very finely chopped vegetables are easy to sneak into burgers, and even when discovered, there is very little chance the burger will go uneaten. Nowadays, I don’t need to hide vegetables; I can openly include them and enjoy every bite. For this recipe, the carrot and spring onion not only add some flavour and texture but also a nice pop of colour and help balance the sweetness of the pineapple.
In a large bowl, combine the beef mince, carrot, spring onions, ginger, garlic powder and coconut aminos.
Try not to overwork the meat, mix it enough to bring it all together and spread the flavours.
Divide the meat into eight portions and shape them into burger patties.
Place the burgers on a lined baking tray.
Spread a little of the teriyaki sauce over each burger.
Cover the burgers and refrigerate for about 30 minutes.
Cook your burgers over high heat, either on a BBQ or in a griddle pan.
Add a little of the teriyaki sauce to each side while cooking.
Depending on the thickness of your burgers, it should take about 5 minutes per side.
While the burgers are cooking, start grilling the pineapple; it should take 3 minutes on each side, or until it begins to caramelise. If you are cooking on a BBQ, the pineapple may cook more quickly. Keep it away from direct heat so it doesn’t burn.
Serve the burgers on a lettuce bun with a grilled pineapple slice.
In a large bowl, combine the beef mince, carrot, spring onions, ginger, garlic powder and coconut aminos.
Try not to overwork the meat, mix it enough to bring it all together and spread the flavours.
Divide the meat into eight portions and shape them into burger patties.
Place the burgers on a lined baking tray.
Spread a little of the teriyaki sauce over each burger.
Cover the burgers and refrigerate for about 30 minutes.
Cook your burgers over high heat, either on a BBQ or in a griddle pan.
Add a little of the teriyaki sauce to each side while cooking.
Depending on the thickness of your burgers, it should take about 5 minutes per side.
While the burgers are cooking, start grilling the pineapple; it should take 3 minutes on each side, or until it begins to caramelise. If you are cooking on a BBQ, the pineapple may cook more quickly. Keep it away from direct heat so it doesn’t burn.
Serve the burgers on a lettuce bun with a grilled pineapple slice.
Nutrition
Per Serving:187 calories; 4.6g fat; 15.2g carbohydrates; 22.5g protein
Equipment
Large mixing bowl
Baking tray
Beeswax wrap
BBQ or Griddle pan
Sauce brush
Spatula
Tongs
Nutritional disclaimer
Nutrition information is provided as an estimate based on the ingredients used and available in my area (New Zealand). The nutritional information is here to help you understand the recipe; I use MyFitnessPal to generate my estimates. For more accurate nutritional information, please use a nutritional calculator with the ingredients in your area.
This summer has been a mixed bag so far, with more rain than I personally appreciate, even though my herbs like it. So whenever possible, I’ve been getting out and about as much as I can and using my fast-growing herbs when I get home from my adventures. After some adventuring, I never have much energy for cooking, so my Instant Pot is a lifesaver, and the pressure cooking setting means something like a tasty soup that should take hours to make can be ready to eat in less than an hour.
Loving soup right now
As much as I love a good BBQ in the summer, this year I’ve been loving sitting down to a bowl of soup for dinner over the last few weeks, and this Pho has been my go-to. I’ve been making a pot and grabbing a bowl post-workout for a high-protein meal that doesn’t make me feel overfull or climbing the walls for a snack an hour later. If you are looking for an easy meal that is full of flavour and helps you hit your protein goals, I can highly recommend it.
Instant Pot Pho Soup
Ingredients
500g Chicken thighs
1 1/2 tsp ground coriander
2 tbsp ginger peeled and minced
2 tsp garlic crushed
1 stem Basil
1 tsp cloves whole
1/2 tbsp pepper
1/4 tsp salt
1 cup spring onions
1.5 ltr chicken bone broth
1 tbsp Sriracha
1 tbsp fish sauce, or more to taste
250g konjac noodles
2 1/2 cups baby spinach
1 1/2 cups cherry tomatoes, halved
1 cup bean sprouts
Garnish
1/4 cup fresh coriander, coarsely chopped
2 tbsp mint leaves, chopped
4 Lime wedges to taste
1/4 cup Jalapeno slices
Instructions
Place the chicken thighs, coriander, ginger, garlic, basil, cloves, pepper, salt, spring onions, and broth into the instant pot and cook for 35 minutes on high pressure.
While it is cooking, rinse the noodles and prepare the vegetables and toppings for the soup.
Let the pressure out using the quick release at the end of 35 minutes.
Remove the chicken and shred it with a fork.
Strain the broth into a large bowl or container. For clear broth, use cheesecloth when you strain it.
Add the chicken back to the broth.
Mix the sriracha and fish sauce into the broth and mix well. You can add more sriracha to the broth if you like your soup hot.
To serve the soup, dish it into a bowl, then add noodles, spinach, tomatoes, bean sprouts, and garnish with the chopped coriander and mint leaves, sliced jalapeño and a lime wedge.
Place the chicken thighs, coriander, ginger, garlic, basil, cloves, pepper, salt, spring onions, and broth into the instant pot and cook for 35 minutes on high pressure.
While it is cooking, rinse the noodles and prepare the vegetables and toppings for the soup.
Let the pressure out using the quick release at the end of 35 minutes.
Remove the chicken and shred it with a fork.
Strain the broth into a large bowl or container. For clear broth, use cheesecloth when you strain it.
Add the chicken back to the broth.
Mix the sriracha and fish sauce into the broth and mix well. You can add more sriracha to the broth if you like your soup hot.
To serve the soup, dish it into a bowl, then add noodles, spinach, tomatoes, bean sprouts, and garnish with the chopped coriander and mint leaves, sliced jalapeño and a lime wedge.
Nutrition
Per Serving: 201 calories; 11.1g fat; 5g carbohydrates; 21.6g protein
Equipment
Knife
Chopping board
Instant Pot or Pressure Cooker
Large mixing bowls
Forks
Cheesecloth
Strainer
Nutritional disclaimer
Nutrition information is provided as an estimate based on the ingredients used and available in my area (New Zealand). The nutritional information is here to help you understand the recipe; I use MyFitnessPal to generate my estimates. For more accurate nutritional information, please use a nutritional calculator with the ingredients in your area.
It’s another one of those moments; it could be madness or genius, turning the salad roll inside out and removing the need for an actual wrap, no wheat or extra carbs. Stick with me; I promise it not only works, but it’s also a fantastic little lunch that will make everyone happy.
No cooking required
I do love a lunch that doesn’t need any cooking. This recipe doesn’t need any cooking at all; just a little bit of time to cut your veggies into sticks and then roll them. They are so easy to make that it is ridiculous. The beauty of this recipe is the flexibility around the fillings. If you want to add something different, you can; take something out, of course, you can. If the mood strikes, you can even dress the salad leaves before you use them.
Salad roll-ups
Salad roll-up ingredients
Ingredients
450g sliced meats – prosciutto or salami or ham
3 cups salad leaves
4 cheese slices, cut into sticks
¼ cucumber, cut into sticks
1 carrot, cut into sticks,
½ avocado, cut into slices,
½ pepper, cut into sticks
Slice the vegetables.Lay the meat on a chopping board.Add the lettuce to the meat.Add the sliced vegetables.Add the cheese.Fold the end of the meat over the vegetables.Roll the meat up.Enjoy
I do love a lunch that doesn't need any cooking. This recipe doesn't need any cooking at all, just a little bit of time to cut your veggies into sticks and then the rolling. They are so easy to make it is ridiculous.
Credit: Cath @ easycleaneats
Ingredients
450g sliced meats prosciutto or salami or ham
3 cups salad leaves
4 cheese slices, cut into sticks
1/4 cucumber, cut into sticks
1 carrot, cut into sticks,
1/2 avocado, cut into slices,
1/2 pepper, cut into sticks
Directions
Take a clean chopping board and lay out a few slices of meat.
At one end place some of the salad leaves, pepper sticks, cucumber sticks, carrot sticks, cheese sticks and avocado slices.
Starting at the end with the salad roll the meat up to create a roll.
Some meats will hold together; others may need a toothpick to hold the roll together.
Serve.
Nutrition
Per Serving: 186 calories; 10 g fat; 14 g carbohydrates; 9 g protein.
Nutritional disclaimer
Nutrition information is provided as an estimate based on the ingredients used and available in my area (New Zealand). The nutritional information is here to help you understand the recipe; I use MyFitnessPal to generate my estimates. For more accurate nutritional information, please use a nutritional calculator with the ingredients in your area.
Early in 2021, I relocated and started updating my website; I’ve been making changes and improving everything as I go. This recipe is one of the many things I’ve tried to improve.
A meaty treat for dinner
I love any food wrapped in meat, and steak wraps are definitely the best way to go. I am turning the traditional wrap inside out with this recipe. Who needs a grain-based wrap when you can use meat as the wrap?
These steak wraps are delicious and so easy to make. You can make these wraps ahead of time and just cook them minutes before you serve them
Tender is best
When making steak wraps, remember that you need a tender cut of meat. I like to use sirloin, but if you can’t get sirloin, it isn’t the end of the world. If you find yourself with a tougher cut, break out the meat hammer to give the meat a good bash to tenderise it. The key to getting these wraps right is having the meat thinly sliced so that it cooks quickly without becoming chewy. I like to cut my steak a little thicker and then use the meat tenderiser on the flat side to thin the meat out a little.
Steak wraps recipe
Ingredients
8 sirloin or flank steaks thin slices
Olive oil
Salt and pepper
2 peppers, sliced into thin strips
1 courgette, sliced into thin strips
1 onion, halved and then thinly
1 tbsp. rosemary
Instructions
Rub each side of the steaks with some olive oil and season.
Heat a frying pan over a medium heat with a little oil.
Fry off the vegetables and rosemary until they are tender.
Place the steak pieces on a chopping board.
In the centre of each steak place a few vegetables vertically.
Roll the vegetables up in the steak.
Take a toothpick and use it to secure the end of the steak.
Repeat with the remaining steak and vegetables.
Preheat a grill pan or BBQ on high heat.
Cook each wrap for 2 minutes per side, less if you prefer your steak rear.
Rub each side of the steaks with some olive oil and season.
Heat a frying pan over a medium heat with a little oil.
Fry off the vegetables and rosemary until they are tender.
Place the steak pieces on a chopping board.
In the centre of each steak place a few vegetables vertically.
Roll the vegetables up in the steak.
Take a toothpick and use it to secure the end of the steak.
Repeat with the remaining steak and vegetables.
Preheat a grill pan or BBQ on high heat.
Cook each wrap for 2 minutes per side, less if you prefer your steak rear.
Serve hot.
Nutrition
Per Serving: 226 calories; 13g fat; 6g carbohydrates; 21g protein
Equipment
Knife
Chopping board
Frying pan/cast iron pan/bbq
Tongs
Toothpick
Nutritional disclaimer
Nutrition information is provided as an estimate based on the ingredients used and available in my area (New Zealand). The nutritional information is here to help you understand the recipe; I use MyFitnessPal to generate my estimates. For more accurate nutritional information, please use a nutritional calculator with the ingredients in your area.
Back in the UK, I remember there being a lot of fruitcakes at Christmas. I also remember that most of them came topped with marzipan, so I never got to eat them.
Stupid almonds.
Stupid nut allergy.
I didn’t get a lot of Christmas fruitcake when I was younger, so I’ve made the most of it as an adult with full control of a kitchen.
Christmas fruit cake
So nommy
My former mother-in-law used to make kick-ass Christmas cake (maybe she still does, I don’t know). It is a fruitcake that comes with fondant icing and royal icing; there are berries and holly along with a Merry Christmas sign on it. Totes amazing. I love the cake, but the sugar crash afterwards is not so lovable. I’m not overly happy about how it fills up my carb pockets either.
Christmas without the carb coma
Anyway. Rather than pass on the chance to eat fruitcake, I decided to adapt a recipe so that I can drop the sugar and flour to make them more guilt-free (and sugar crash-free).
Taking the sugar-filled Christmas fruitcake recipe as the base, I set about making changes and eating some mistakes. After a bit of experimentation, I landed on the perfect recipe that was moist, dense, but not stodgy. To minimise the impact on my carb pockets, I decided not to add icing to my cake, but if you are happy to make the trade, feel free to add whatever icing makes you happy.
A sweet treat to enjoy
In years gone by, any baking I did would barely last a day before it was completely consumed, and often I would be lucky to get any piece of my creation. Thankfully, that is no longer the case. I actually have the opposite problem now, my baked goods need to go in the freezer so they don’t start growing a furry coat before I can finish them.
We have a winner
I swapped out the wheat flour and regular sugar; I like using a mix of dried fruit soaked in a bit of rum to make sure the cake stays nice and moist. You can leave out the booze if your little people like fruit cake, or leave it in if you want them to take a nap. If you want his sweet treat to last, it can be portioned and stored in the freezer for a taste of Christmas anytime you need it.
Gluten-Free Christmas fruit cake recipe
Christmas fruit cake ingredients
Ingredients
3 egg whites
2 eggs
1/4 cup coconut cream
1/3 cup maple syrup
1/2 tsp. baking soda
1/2 cup coconut flour
2 tsp. vanilla bean paste
1/2 cup butter, melted
1 1/2 cups fruit cake mix
optional – 1/4 cup rum
Instructions
Preheat the oven to 180 degrees C/ 350 degrees F
Shift the flour and baking soda together in a bowl.
Shift the flour and baking soda together in a bowlShift the flour and baking soda together in a bowl
In another bowl, whisk together the two eggs, melted butter, coconut cream, vanilla, and maple syrup until the mixture is foamy.
In another bowl, mix together the two eggsIn another bowl, mix together the melted butter, coconut cream, vanilla and maple syrup until it is foamy.
Mix the wet and dry ingredients, then set the fruit cake mix aside.
Mix together the wet and dry ingredientsMix together the wet and dry ingredients
In a bowl, whisk the egg whites until they form soft peaks.
In a bowl, whisk the egg whites until they are soft peaks.
Mix the fruit cake mix into the batter.
Mix in the fruit cake mix to the batter.
Fold the egg whites into the batter.
Fold the egg whites into the batter.Fold the egg whites into the batter.
Pour the batter into a lined cake tin.
Fold the egg whites into the batter.Mini fruit cakes ready for the oven
Bake for 30 minutes at 180 degrees C/ 350 degrees F.
Christmas cake fresh from the ovenFull cake and mini cakes
What would Christmas be without some fruit cake. This fruit cake is moist and full of fruit (and a little rum).
Credit: Cath @ easycleaneats
Ingredients
3 egg whites
2 eggs
1/4 cup coconut cream
1/3 cup maple syrup
1/2 tsp. baking soda
1/2 cup coconut flour
2 tsp. vanilla bean paste
1/2 cup butter, melted
1 1/2 cups fruit cake mix
1/4 cup rum (optional)
Directions
Preheat the oven to 180 degrees C/ 350 degrees F
Shift the flour and baking soda together in a bowl.
In another bowl, mix together the two eggs, melted butter, coconut cream, vanilla and maple syrup until it is foamy.
Mix together the wet and dry ingredients leave the fruit cake mix to one side.
In a bowl, whisk the egg whites until they are soft peaks.
Mix in the fruit cake mix to the batter.
Fold the egg whites into the batter.
Pour the batter into a lined cake tin.Pour the batter into a lined cake tin.
Bake for 30 minutes at 180 degrees C/ 350 degrees F.
Nutrition
Per Serving: 236 calories; 10 g fat; 32 g carbohydrates; 3 g protein
Equipment
Electric whisk
Large mixing bowls x2
Wooden spoon or spatula
Cake tin
Cooling rack
Measuring cups
Measuring spoons
Nutritional disclaimer
Nutrition information is provided as an estimate based on the ingredients used and available in my area (New Zealand). The nutritional information is here to help you understand the recipe; I use MyFitnessPal to generate my estimates. For more accurate nutritional information, please use a nutritional calculator with the ingredients in your area.
Last Christmas, I spent some quality time with friends playing Unstable Unicorns, Settlers of Catan and Exploding Kittens. To go with all of the fun games, there were a lot of drinks and good food to keep us going. One of my favourite dishes was the trusty Reuben bowl. It is always a crowd pleaser, and on long, hot summer days, it is perfect for grazing between fun activities.
Switching up the traditional Reuben
I’m a big fan of the Reuben sandwich, the combination of pastrami, sauerkraut and dressing is always a winner in my book. While I love the traditional flavours, I swear there is something wrong with my brain; it always looks for ways to adapt recipes to make them more interesting or change them up in some way. This recipe is an excellent example of my brain doing what it does best. My corned beef has a great crust and flavour, thanks to the seared outside and brine. It is a worthy replacement for pastrami and is much easier to get than brisket. To switch out sauerkraut was easy. I know from experience that corned beef and cabbage go together perfectly, so that was a no-brainer. The challenge was finding a flavour that could replace the tang of the sauerkraut without overpowering the corned beef. It took a few tries before I landed on sesame seed oil; it may appear to be an odd flavour to go with, but trust me, it works. The sesame seed oil adds a rich, nutty flavour to the cabbage that complements the other flavours without being overpowering. While this recipe doesn’t look anything like the traditional Reuben, I promise that if you give it a try, you won’t be disappointed.
Reuben bowl recipe
Ingredients
1kg corned beef, cooked
1 head cabbage, cut into strips
3 tbsp. Sesame oil
salt and pepper
2 garlic cloves, minced
250g mozzarella cheese
3/4 cup thousand Island dressing
Instructions
Cook your corned beef, you can check out my recipe for corned beef.
Take a large pot and place it over a medium heat.
Heat a little of the sesame oil and sauté the cabbage in batches with some of the garlic.
Take care not to burn the garlic while the cabbage is cooking.
Season the cabbage as it is cooking.
Place the sautéed cabbage in a large bowl and sprinkle over half of the cheese.
Spread the corned beef on top of the cabbage and top with the remaining cheese.
Heat a little of the sesame oil and sauté the cabbage in batches with some of the garlic.
Take care not to burn the garlic while the cabbage is cooking.
Season the cabbage as it is cooking.
Place the sautéed cabbage in a large bowl and sprinkle over half of the cheese.
Spread the corned beef on top of the cabbage and top with the remaining cheese.
Drizzle with dressing, then serve.
Nutrition
Per Serving: 424 calories; 19g fat; 20g carbohydrates; 26g protein
Equipment
Knife
Chopping board
Measuring cups
Measuring spoons
Kitchen scale
Large pan
Tongs
Nutritional disclaimer
Nutrition information is provided as an estimate based on the ingredients used and available in my area (New Zealand). The nutritional information is here to help you understand the recipe; I use MyFitnessPal to generate my estimates. For more accurate nutritional information, please use a nutritional calculator with the ingredients in your area.
Early in 2021, I relocated and started updating my website; I’ve been making changes and improving everything as I go. This recipe is one of the many things I’ve tried to improve.
Simple and fancy looking
Who doesn’t love something that looks fancy, tastes delicious, and is so simple to make that you could leave the kids to make it? I know that I do. These caprese skewers are one of the easiest recipes ever, and they always gather compliments when I make them. No cooking is needed; you need some chopping and skewers, and you are good to go. Did I mention how cool they look on the plate?
Ideal for company
I first made these skewers for a UFC pay-per-view event when I was hanging out with friends. Making food for fights isn’t as easy as you might think. You spend half the day with your eyes glued to the action and afraid to look at what you are eating because you know you will miss that knockout shot. The main appeal of these skewers is that they are finger food, and you don’t need to take your eyes off the fights while you eat them. Grab, munch and repeat. The first time I made them, the plate was cleared in a single round, which usually means they are a hit. They have been on the menu for pay-per-view parties ever since.
Take a mini skewer and thread on a piece of mozzarella, then a basil leaf and a piece of tomato, repeat to fill up the skewer.
Repeat with the remaining ingredients.
Lay out the skewers and drizzle them with the balsamic glaze before serving.
Nutrition
Per Serving: 50 calories; 2.6g fat; 3.2g carbohydrates; 3g protein
Equipment
Knife
Chopping board
Skewers
Plate
Nutritional disclaimer
Nutrition information is provided as an estimate based on the ingredients used and available in my area (New Zealand). The nutritional information is here to help you understand the recipe; I use MyFitnessPal to generate my estimates. For more accurate nutritional information, please use a nutritional calculator with the ingredients in your area.
I am one of those unfortunate people who are allergic to not only peanuts but also tree nuts. When it comes to food options, not having nuts on the menu can be challenging at times and frustrating at others. There are so many foods I would love to try or eat regularly, but will never get the chance, thanks to nuts. Not eating nuts doesn’t have to be the end of the world; there are always replacements and alternatives that mean you can have a nut-free option. This recipe is my attempt to create a nut-free version of a usually nut-packed recipe.
Crackers are back on the menu
Crackers and cheese, oh, how I had missed thee. For a long time, crackers were off the menu because the wheat flour and sugar didn’t agree with my system. I wanted to find a suitable replacement that didn’t taste like cardboard.
Perfect cracker
After a little trial and error, I came up with these nut-free crackers that are family-friendly and guilt-free. There are no fillers or gums in these crackers; the water and chia seeds bind everything together without ending up with soggy crackers. The recipe below creates plain and unflavoured crackers; they are an excellent starting point to add any flavour you want.
In a bowl, mix chia seeds with water and let them sit for 10 minutes. The chia seeds will then soak up the water and become sticky.
In a food processor, blend half of the sunflower seeds and pumpkin seeds until they are ground to a powder consistency.
Transfer the ground seeds to a bowl.
Add the remaining seeds to the bowl along with any seasoning and mix well.
Add the chia seed mix to the bowl and make sure it is well combined.
Preheat the oven to 170 degrees C/ 330 degrees F.
Line a baking tray with baking paper or a silicone liner and spread the seed mix over the tray.
The mix should be thin but without holes.
Use a knife to score marks in the mix, making it easier to break into crackers later.
Bake for 1 hour at 170 degrees C/ 330 degrees F.
When the crackers are completely dry and a light golden colour, take them out of the oven.
Allow the crackers to cool for a few minutes before breaking them along the score marks.
Allow the crackers to cool completely before serving or storing.
Nutrition
Per Serving:50 calories; 4g fat; 2g carbohydrates; 2g protein
Try this with
Cheese
Dips
Equipment
Small mixing bowl
Large mixing bowl
Food processor or spice mill
Spatula
Baking tray
Baking paper or silicone liner
Nutritional disclaimer
Nutrition information is provided as an estimate based on the ingredients used and available in my area (New Zealand). The nutritional information is here to help you understand the recipe; I use MyFitnessPal to generate my estimates. For more accurate nutritional information, please use a nutritional calculator with the ingredients in your area.
Easy Clean Eats 