Delicious & healthy glutenfree crispbread with seeds & sea salt

I really really need to try these! As soon as I do, I will update with pics and opinions.

internfoodkitchen

This crispbread is so delicious and quick to make. You can mix it up and use different seeds when you feel like it. You can use different seasoning as well, dried up thyme, sea salt, chili flakes etc. whatever you like. You can eat this for breakfast, with soup, with tapenade or just to eat it alone and for snack. This crispbread is saturating and really healthy thanks to all the different seeds. This crispbread will become an addiction once you´ve tried it 🙂

Recipe for one batch: (Swedish recipe below)

Ingredients:

1. 0,42 lb sesame seeds
2. 0,42 lb pumpkin seeds
3. 0,42 lb sunflower kernels
4. 0,21 lb whole flaxseeds
5. 0,21 lb black sesame seeds
6. 0,42 lb yellow corn flour/corn starch
7. 0,84 lb boiling water
8. 0,21 lb olive oil or canola oil (optional amount)
9. 1/2 tsp salt
10. Sprinkle with sea salt when it´s on the pan if you´re not using any seasoning…

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Thai Cashew Chopped Salad with a Ginger Peanut Sauce

Photo Credit: Shaeanne Karschner

I made this for a work potluck and it was a hit! All the yummy low carb veggies, cashews and the sauce has peanut butter in it so how can it not be a winner? Plus it’s pretty. I didn’t add the purple cabbage because of a food allergy but otherwise the same! This has a lot of fit fats so it’s perfect for LCD.

It’s very light and have an amazing balance of texture. This was before mixing in the dressing.

For original recipe click link below.

THAI CASHEW CHOPPED SALAD WITH A GINGER PEANUT SAUCE