A healthy little salty snack 🙂
– 1 cup chickpea flour (raw)
– 1/4 cup wholegrain spelt flour
– 1 egg
– 1 tablespoon olive oil
– 1/3 cup water
– 1/2 teaspoon salt
– 1/2 teaspoon dried ground garlic
– 1/2 teaspoon ground sweet paprika
– 1 teaspoon favorite herbs (basil, oregano, thyme, rosemary)
1. Mix the flours in a bowl with all the spices.
2. Add whisked eggs, olive oil and gradually, water.
3. Knead the dough, form into a ball.
4. Sprinkle flour on the board, roll the dough out thin.
5. Cut out whatever shapes you like and place them on a baking tray lined with baking paper.
6. Bake for about 15 minutes in 180C [350F].
You can spread hummus on the baked pastries and decorate them with olives.
A snack (a few pastries) requires supplementing vitamin B6 (10mg).
Kale is a type of cabbage possessing nutritious properties – it contains protein, fiber, a lot of vitamins, elements and antioxidants. When raw, it’s a health jackpot for healthy people, but for many reasons people with Candida overgrowth may react poorly to it. Which doesn’t mean you have to give it up, because f.ex. precious vitamins A and K are resistant to high temperatures and can safely enrich your diet.
First idea for kale is chips: you simply need to wash it, chop off the hard stems, rip it into small pieces and lay out on a tray on baking paper, add spices (I use salt and chili) and dry it in the oven in 150 degrees Celcius (that is 300 degrees Fahrenheit) with the fan on for a few minutes to a quarter – until it’s dry, but not burnt, or else it will turn bitter.
I don’t use olive oil with the chips, because if they don’t turn out successful, you could always crumple them up and use as a universal spice that can be stored in a regular jar. It often substitutes for parsley in my soups.