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Almond Seed Crackers – Experience Life

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DIRECTIONS
Preheat oven to 350 degrees F. Tear off two sheets of parchment paper, each about 16 inches long, for rolling out the crackers.

In a large bowl, whisk almond flour and the sea salt.

Stir in egg until the mixture becomes stiff, then knead with your hands until a dough forms.

Shape into a rectangle, then place in the center of a sheet of parchment. Place the second sheet of parchment on top and use a rolling pin to roll the dough to 1/8-inch thick.

Remove the top sheet and sprinkle with the poppyseeds or sesame seeds.

Place the parchment sheet back on top and pat it down to adhere the seeds to the cracker dough, then remove the top sheet and use a pizza wheel to cut crackers into 1-inch squares.

Transfer the parchment sheet with the cracker dough to the baking sheet and bake for 14 to 15 minutes, until golden brown at the edges.

Cool on a wire rack before serving, and store in an airtight container for up to a week.

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Health & Fitness

Plant-Based Black Bean Enchiladas – Experience Life

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DIRECTIONS

Preheat the oven to 400 degrees F.

Place a saucepan over medium heat and warm the avocado oil. Add the flour, cumin, and chili powder, and stir to make a paste. Cook, stirring constantly, until the mixture is fragrant, about a minute. Add 1/2 teaspoon salt and tomato paste and stir to combine, then gradually add the stock, whisking constantly to break up lumps.

Continue to cook, whisking frequently, until the sauce has thickened, about eight to 10 minutes. Turn off the heat and add the lime juice.

In a 9-x-13-inch baking dish, combine the onion, zucchini, and pepper. Add the avocado oil, the remaining salt, and the oregano, and stir until coated. Cover the pan with foil and roast for 20 minutes, then uncover and roast for 20 minutes longer. Let the vegetables cool slightly, then transfer to a large bowl; wipe out and set aside the baking dish. Add the drained beans to the veggies and mix.

Wrap the tortillas in foil and warm in the oven for 10 minutes, or use a steamer basket.

Pour 3/4 cup of the sauce into a wide, low bowl. Place a tortilla in the bowl, and flip it to lightly coat each side with sauce. Place about 1/4 cup of the vegetable mixture in each tortilla, then roll it tightly and place it in the baking dish. Repeat until you have a row of enchiladas down the center of the pan, pressed tightly together. Pour remaining sauce over the rolled tortillas, covering them completely. Sprinkle with pepitas.

Cover the pan with foil and bake until bubbling, about 30 minutes. Allow to cool for 10 minutes. Serve sprinkled with cilantro.

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