Taking The Stress Out Of Gluten-Free Grain-Free & Dairy-Free Living
Herbed Flatbread Crisps
Preheat oven to 375 degrees
1 Box of Chebe Foccacia Mix
1 1/2 Tablespoons of Fresh Chives, snipped
2 teaspoons of Fresh Rosemary, snipped
1 1/2 teaspoons of Fresh Thyme Leaves
1 1/2 teaspoons of Garlic Powder
1 Tablespoon of Chia Seeds
3/4 teaspoons of Sea Salt
6 Grinds of Fresh Pepper
1 Egg
3 Tablespoons of Olive Oil
1/2 Cup of Unsweetened Hemp Milk
Cut a piece of parchment paper to fit a baking sheet. Mix all ingredients together with a fork in a medium bowl until combined. Knead with hand until smooth. Roll out thinly on the parchment to fit as much of the cut parchment as possible. Slide the parchment and dough onto a baking sheet. Bake (I use convection) for 25 minutes. Allow to cool for about 5 minutes before tearing or cutting into pieces.
Sundried Tomato & Spinach Bean Spread
1 15 oz. can of Garbanzo Beans (Chickpeas)
1 Cup of Baby Spinach, packed
2 Large Garlic Cloves, peeled
2 Tablespoons of Bragg’s Organic SprinkleÂ
5 Sun Dried Tomatoes in Oil
1/2 teaspoon of Sea Salt
8 Grinds of Pepper
Juice of 1 Fresh Lemon
3/4 Cup of Avocado Oil
Place all ingredients except avocado oil  in food processor. Pulse about 20 times until ingredients are chopped. Turn on High and slowly drizzle the avocado into the mixture. Continue mixing on High for 2 minutes.Â
What a lovely post. How precious to have been able to enjoy the past nine months together. It certainly would seem strange to have him gone now, so no wonder the dogs are miffed. The flatbread crackers with the dip look like a wonderful snack xx
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Thanks, Charlie!
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I love you.
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And I love you!
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