To say the last half of 2015 was a disaster for me fitness and health wise is an understatement, really, for many reasons I won’t bother going into – hence the non posting. As mum always said – if you ain’t got nothing nice to say…. (at least she said one good thing in her life, right? Hahahaha).
So, we’re not going to bother dwelling on the how’s or why’s of last years latter half suckage, but pick ourselves up, dust ourselves off, and start again! Back on the banting wagon we go!
I’ve made a few great new banting friendly dishes so far this year, and I’ll be sharing them as time goes on, but we’ll start with a new one I tried last night from the Raising Superheroes cookbook that the other half sneakily ordered for us last year 🙂
It’s a tad on the pricey side as you need to use almond flour, but the results are well worth it. It’s difficult to find a decent “chip” substitute on a low carb meal plan that isn’t a veggie parading as a chip… This one comes closest to that savoury crunch and dippable fun I miss.
- 3/4 cup almond flour
- 1/4 cup golden flax seeds
- 1/4 cup coconut flour
- 30g butte
- 1 large egg
- 1/2 tsp paprika (I used smoked)
- 1/2 teaspoon dried thyme
- 1/2 teaspoon cumin seeds
- Preheat your oven to 180 degrees C
- Prepare your non stick baking paper before mixing the dough – I used regular baking paper found at all supermarkets, and sprayed both sheets with non stick cooking spray for good measure too. Tow sheets needed that are the size of the baking tray you are going to use
- Place all ingredients in a bowl and mix thoroughly – if you have a food processor use that, I used a hand stick blender
- NOTE: this “dough” is really REALLY sticky – that’s normal though they don’t warn you in the book
- place your prepared dough in the middle of your baking sheet, place additional baking sheet on top of it and press down by hand until manageable with a rolling pin
- I rolled mine quite thing – just make sure it’s all as even as you can get it to avoid uneven baking
- Once you’re happy with the thickness, lift top baking paper sheet off, and using a knife or pizza cutter cut the dough to your desired shape / sizes so that they’re easy to “snap” once you take them out of the oven
- Place the baking sheet with your prepared pre-cut dough sheet on your baking tray and pop into the oven for roughly 10 minutes – keep an eye on them so they don’t burn
- When they’re a nice golden colour, remove and let them col for at least 5 minutes before removing from the baking sheet
- Serve with a dip of your choice – I used avo, feta and chilli
While they don’t have that absolute crunch that a regular maize / flour based nacho chip does, they’re substantial and firm enough to stand up to a rugged dip, and tasty to boot. You could also tweak the spices you add to your dough – my next batch will probably include a good dose of chilli flakes – your possibilities are endless!