We’re all guilty of searching for a crunchy snack in those after hours where we’re “not supposed to munch.” Well, for starters don’t beat yourself up over an after dinner treat. As long as you moderate and make smart choices, you do not need to completely deprive yourself from giving in every now and then to a sweet or salty treat. In fact, personally I believe that giving yourself that moment of indulgence is better for staying in routine.
Yes, cutting down on/cutting out sugar is a great method to keeping healthy. However, if you completely cut yourself off from every sweet and every salty, crunchy snack then you are going to crave it. Cravings don’t always end well (i.e. binging, craving more, eating more) so let go every once in a while! If you’re good to your body 9 times out of 10, have a snack and treat yourself. Again, be conscious of your health – moderate and make healthy choices.
I am a victim of what I will call “crunch cravings.” Every now and then I need something with a crunch. If I had a vegetable sauté with beans for dinner I was probably lacking on the crunch factor and my taste buds are now searching for that texture. I found a recipe for homemade gluten free chips, just like the ones you buy in the store except much less expensive…check it out below!
*Disclosure: I definitely suggest making this “dough” as thin as possible. If you think it’s too thin, you’re probably wrong! I did not roll my mix out enough and it was not as crunchy as I would have liked so don’t underestimate how much to flatten these out!
Sunflower Sesame Crackers, courtesy of marksdailyapple.com
1 Cup Sunflower Seeds
1 Cup Sesame Seeds (black, white or both!)
1/4 Cup Water
Preheat the oven to 350 degrees.
In a food processor, grind the sunflower seeds until they form a sort of flour (thick/heavy flour like the consistency of brown sugar), 2-3 minutes. Add the sesame seeds and pulse a few times or mix by hand. Slowly add water while pulsing until a thick paste forms.
On a parchment lined baking sheet, grease the parchment paper and add the “dough,” cover with another sheet of parchment paper and roll out as thinly as you can (thin, thin, thin!).
Lightly score the “dough” into squares with a sharp knife. Bake for about 20 minutes depending on thickness and desired crunch. Allow to cool and break into squares as scored.
I made a quick bean dip with cannellini beans, garlic and olive oil topped with diced fresh tomatoes for dipping. Enjoy life, eat what and when you want – but make smart choices!!
Happy & Healthy Snacking!