I’m a convert! I saw this recipe on social media and had to give it a go. Nori is a type of seaweed and it’s available in sheets in supermarkets – I got mine in Sainsbury’s. I love seaweed! It’s really tasty and nutritious – it’s packed with minerals and full of fibre. Seaweed is especially rich in iodine, which is needed for good thyroid function and other metabolic functions. Our diets are typically low in iodine now that most of us don’t eat much fresh seafood.
These nori rolls could be made the night before and kept in the fridge for breakfast on the go. They could also be taken as a packed lunch. Yum! They’re really easy to make, satisfying and nutritious!
These make a great weekend breakfast or brunch as well as a tasty light lunch. Ideal if you’re cutting out wheat, gluten and/or grains, this recipe uses coconut flour and arrowroot powder. The flatbread works really well with smoked salmon & avocado or bacon & tomatoes, mushrooms, etc. You could take them with you too – add some houmous and salad for a quick packed lunch.
3 tbsp olive oil
3 tbsp water
1/4 tsp sea salt
1 tsp lemon juice
1/3 cup arrowroot powder
1/3 cup coconut flour
1/2 tsp baking powder
Pre-heat the oven to 170C
Beat the egg in a large bowl, add the sea salt, lemon juice, olive oil and water – mix well.
Add the rest of the ingredients and mix into a ball.
Roll out to about 1/2 cm thickness between two sheets of baking paper
Bake on one of the sheets for about ten minutes or until the edges are golden and the bread is firm to the touch.
I was delighted to write a contribution to this beautiful Dorset foodie magazine. I wanted to highlight all the positives of gluten free food and how delicious it can be. I chose three Dorset gluten free food heroes and it was great to speak to them – I was really inspired by their stories and how they run their food businesses.
Everyone loves the taste and crunch of these crackers. They’re easy to make, grain-free, dairy-free and full of minerals, good fats and fibre. They can be eaten as a snack (a great replacement for crisps) or served with soup, hummus, cheese, etc for lunch.
You will need:
100g ground linseeds (I grind them from whole in my NutriBullet)
100g ground almonds (ditto)
50g any other seeds – I like to use pumpkin but sunflower and sesame sometimes feature
1 egg (you could use water instead but it makes the crackers more chewy)
1/2 teaspoon sea salt
Bake on the baking paper at 140C for 20-25 minutes or until slightly bubbly and crunchy on the edges. Leave to cool and break into pieces. Store in an airtight container (if they last that long!). #MyHealthHack