low carb crispbread (vegan, oil free)

low carb crispbread vegan

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I’m absolutely crackers over this low carb crispbread!

When I grabbed a package of crispbread from Trader Joe’s a couple of months ago, it was love at first bite and I knew I had to try and re-create it at home. To be honest, I wasn’t sure if I could do it, but was ecstatic with the results the first time I tried it.

Why all the excitement?

When I cleaned up my diet by going plant-based, one of the interesting “side effects” was a desire to cutting back on my bread consumption. It was something I swore I’d never do (along with going vegan, cutting out added sugars, giving up cheese, eat Brussels sprouts… ), but I  lost interest in eating bread, crackers and any heavily wheat-based foods, except for the rare occasion.

It’s like my body naturally began to recognize the difference between eating foods that are fillers and foods that are fuel.

Buuuut, the one thing I miss about crackers especially, is their perfect snackability for a quick pick-me-up or to satisfy a craving in-between meals.

Which is why I love this low carb crispbread!

It gives you all the benefits of a cracker but without the empty calories and carbs. It’s also incredibly easy to make and I worked the kinks out of the baking process to give you perfectly crispy crispbread every time. (Hint: using a pizza wheel, flat baking sheet and parchment paper.)

 

 

The health benefits:

  • Combined the seeds in this low carb crisp bread give you these nutrients: Omega-3 fatty acids, lignans, calcium, copper, potassium, iron, magnesium, maganese, zinc, folate, phosphorous molybdenum, selenium and vitamins B1, B2, B6, E & K.
  • All of these seeds provide a hearty helping of plant-based protein and fiber
  • Zero oils makes it heart healthier and is easier on the waistline
  • Since the oat bran is whole grain, it’s fuel, not a filler.

 

 

So, go ahead, make a batch! What are you waiting for?!!

 

Oh.

 

The recipe. Right. 😉

low carb crispbread
Prep Time
10 mins
Total Time
40 mins
 

An easy to make snack that is light on the carbs and heavy on the nutritional impact. So you can fuel your body and not just fill it up.

Course: Appetizer, Snack
Keyword: cracker, low carb crispbread, snack, vegan
Ingredients
  • 1/4 cup sesame seeds
  • 1/2 cup sunflower seeds
  • 1/4 cup whole flax seeds
  • 1/4 cup pumpkin seeds
  • 2 tbsp chia seeds
  • 1 tbsp ground flax seed
  • 3/4 cup oat bran
  • 1/4 tsp salt
  • 1 tsp oregano
  • 1/2 tsp thyme
  • 1/2 cup + 1 tbsp water
Instructions
  1. Preheat oven to 350 degrees F.

  2. Add all dry ingredients to mixing bowl and stir to combine. Add water and mix until everything is evenly moistened. Let it sit for 5 minutes.

  3. Spread a layer of parchment paper over a large baking sheet (a flat one is best vs a jelly roll pan). Spread crispbread mixture over the paper so it's in the middle and down the length of the pan and place another sheet of parchment paper over top (the crispbread mixture should now be "sandwiched" between the parchment).

  4. Using a rolling pin, carefully press and roll the crispbread mixture, pushing it towards the outer edges of the pan until it is very flat and thin and covers most of the pan.

  5. Remover the top layer of parchment and cut the crispbread "dough" into desired cracker sizer (square or rectangle). A pizza wheel is best for this.

  6. Place the baking sheet in the oven for 13 minutes, remove and recut the crackers then turn each over individually to bake the other side. Return to the over for another 13 minutes.

  7. Remove from oven and check each crispbread section for doneness. Depending on your climate and how thinly you rolled the crispbread, you may need to add on additional baking time. The crispbread should be completely dry with only slightly toasted edges. You may need to remove some of the crispbread (usually the pieces from the outer edges) before returning the remaining batch to the oven for additional drying time of 2-3 minutes. If more drying time is needed, return the pan to the oven, turn it off, close the door and let it finish crisping while the oven cools.

 

easy vegan sour cream (nut free, sugar free, gluten free)

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Today it’s easier than ever to eat a plant-based diet. There are so many products on the market and new ways of approaching food (think aquafaba) that it’s possible to eat your way through life without really missing the animal-based version.

However, that doesn’t necessarily mean it’s healthy plant-based diet.

Take sour cream, for instance. A quick glance at the common store-bought brands and you’ll find ingredients like: maltodextrin, mono- and diglycerides, oils, gums and added sugar (whyyyyyy???). It’s this last one that has me turning to my own kitchen for a solution because even the “better” vegan sour cream brands contain added sugars – something that I avoid as much as possible ever since I detoxed from it several years ago. So while these store-bought products might taste closer to the real thing, they aren’t something I want to put in my body.

Which is why I decided to try a homemade version instead.

 

 

Instead of using tofu or cashews which many vegan sour cream recipes include as the main ingredients, I choose sunflower seeds since they are less allergenic and is budget friendly. As an added bonus, sunflower seeds are high in selenium which is an antioxidant and beneficial for thyroid health. I was excited by how well they worked for this easy vegan sour cream!

While it doesn’t taste like the “real” sour cream (I’d be lying if I claimed that), this easy vegan sour cream does add that same tangy creaminess to a meal without the side effects that come with eating dairy or sketchy ingredients from a lab. The key to a smooth sour cream is soaking the sunflower seeds overnight and using a high speed blender. I find it also is better when eaten within a week.

As a side note: Isn’t that jar the cutest? It’s a Weck Tulip Jar and I found it while thrifting for food props at my favorite thrift store in our area. Since I’m chalking that up as a rare find, you can find a set of them here. Also, if you want to see what I’m up to on more of a daily basis, I love sharing to Instagram stories (you can find me on Instagram here). And I’m also on Pinterest where I love pinning vegan recipes that catch my eye along with other healthy living and blogging-related topics. Click here to connect with me on Pinterest.

 

Ready to make this easy vegan sour cream? Here’s the recipe:

 

Sunny Sour Cream
Prep Time
5 mins
soaking time
12 hrs
 

An easy to prepare vegan sour cream that is nut-, added sugar- and gluten free and gives you a creamy tanginess to your favorite plant-based dishes.

Course: Condiment, Topping
Servings: 1 cup
Ingredients
  • 1/2 cup unsalted shelled sunflower seeds
  • 1/4 cup unsweetened organic soy milk*
  • 1/8 cup freshly squeezed lemon juice
  • 1/4 tsp nutritional yeast
  • 1/4 tsp, scant salt
  • 1/8 tsp apple cider vinegar (unfiltered is best)
Instructions
  1. Add the sunflower seeds to a glass bowl and cover completely with water (about 1.5-2 cups. Cover the bowl and let them soak overnight at room temperature.

  2. Drain and rinse and add to a high speed blender along with the remaining ingredients. Blend on high for 3-5 minutes until the mixture is completely smooth and creamy, scrapping down the sides a few times.

  3. Store in an air-tight jar in the fridge for up to one week.

Recipe Notes

RECIPE NOTES: *If you prefer not to use or are allergic to soy milk, you can replace it with an unsweetened nondairy milk of your choice but you might need to adjust the other ingredients since other nondairy milks tend to be naturally sweeter than soy.

 

 

 

apple cabbage slaw with apple cinnamon dressing (vegan, raw, paleo, gluten free, no added sugar)

In the apple vs. pumpkin debate, I fall in with the apple crowd.

What about you?

It’s been a great year for apples here in Northeast Ohio…especially the organic red apples we’ve been enjoying from my parent’s neighbors. Which got me brainstorming ideas for a fresh fall apple-based salad…

Voila! Apple cabbage slaw with apple cinnamon dressing.

I can eat it like candy.

My favorite thing? I can’t decide. It’s a toss up its crunchy sweetness (but without any added sugar!) or being the perfect balance to the heavier comfort food dishes because the apple cinnamon dressing is free of heavier oils found in traditional coleslaw.

 

The apple cabbage slaw recipe is one of the three bonus recipes included in the the Perk Up Your Pantry – Fall edition recipe ebook and also includes:

  • 5 essential sauce recipes
  • 5 essential snack recipes
  • 5 easy main dish recipes
  • 3 fall-inspired bonus recipes
  • A shopping list of all ingredients

PLUS you’ll receive two bonus items: a meal prep tip sheet and a meal plan tip sheet which includes a suggested meal plan featuring the recipe in the Fall Perk Up Your Pantry recipe book. All for only $8! Click here to buy it now.

 

And in case you fall on the pumpkin-side of things, I’ll have a pumpkin-inspired recipe for you later this week.