poppy seeds – Cooking with a Cat https://www.ungatoenlacocina.com Recipes for Fast Metabolism Diet Fri, 28 Jun 2024 11:28:36 +0000 en-US hourly 1 https://wordpress.org/?v=4.7.2 Seed crackers https://www.ungatoenlacocina.com/en/seed-crackers/ https://www.ungatoenlacocina.com/en/seed-crackers/#respond Sun, 06 Jun 2021 15:14:35 +0000 https://www.ungatoenlacocina.com/?p=5985 These crackers are by far the best flourless crackers I have ever made. They are super crunchy, easy to make and so delicious. To make them you will only need a mix of seeds, salt and water. And if you want, you…

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These crackers are by far the best flourless crackers I have ever made. They are super crunchy, easy to make and so delicious. To make them you will only need a mix of seeds, salt and water. And if you want, you can spice them up adding your favorite spices.

These crackers are great for appetizers, meals and snacks, and are perfect with any sauce; try them with baba ganoush, beetroot sauce, and even cashew spread or almond butter. These crackers are also an easy snack to take to work, on a field trip, to the beach or wherever you want.

Seed crackers

Seed crackers Print This
Phase 3 Serves: 8 Prep Time: Cooking Time:

Ingredients

  • 1/3 cup sunflower seeds
  • 1/3 cup sesame seeds
  • 1/3 cup ground flax seeds (you can grind it with the blender)
  • 1/4 cup chia seeds
  • 1/4 cup of hemp seeds
  • 6 tablespoons pumpkin seeds
  • 2 tablespoons poppy seeds
  • 1 cup of water
  • 1 teaspoon of sea salt

Instructions

  1. Preheat the oven to 180 ºC with heat up and down.
  2. Put all the seeds in a large bowl and add the water and salt.
  3. Stir well and let it rest for 10-15 minutes so that the seeds absorb the water.
  4. Put the mixture on a tray lined with parchment paper and spread it well with a spatula until it is about 2 mm thick.
  5. Bake the mace for about 15 minutes, then carefully remove it from the oven, cut the dough with the knife to shape the crackers and bake them again, another 20 minutes.
  6. Now, to make them even more crunchy, gently turn your crackers over and bake them for another 5 minutes.
  7. Take out of the oven and wait for them to cool. You can store them in an airtight container for up to two weeks.

I hope you like this recipe, tell me what you think in the comments 🙂

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]]> https://www.ungatoenlacocina.com/en/seed-crackers/feed/ 0 Sweet snack: Lemon Mug cake https://www.ungatoenlacocina.com/en/sweet-snack-lemon-mug-cake/ https://www.ungatoenlacocina.com/en/sweet-snack-lemon-mug-cake/#respond Fri, 13 Apr 2018 16:03:37 +0000 https://www.ungatoenlacocina.com/?p=4245 I do not know if it ever happens to you, but on Friday afternoon tastes sweet to me. If it is a rainy day like today in Barcelona, or if it is a sunny and hot day, on Friday afternoon I usually need a…

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I do not know if it ever happens to you, but on Friday afternoon tastes sweet to me. If it is a rainy day like today in Barcelona, or if it is a sunny and hot day, on Friday afternoon I usually need a treat. But I do not want to give up eating healthy, so I have to manage to prepare something that is appetizing and tasty but at the same time very clean. This is how the gluten-free lemon mug cake that I propose today was born, it is easy to prepare and delicious. It’s a very handy sweet because if you are at home, you can eat it directly in the cup, but if you leave, you can put it in a bag and take it as a snack wherever you want.

I’m sure this mug cake will brighten the evening 😉

Lemon Mug cake

Lemon Mug cake Print This
Phase 3 Serves: 1 Prep Time: Cooking Time:

Ingredients

  • 1 cup of zucchini
  • 1 whole egg
  • 1/8 cup of almond meal
  • 1 tablespoon of sunflower oil
  • 1 1/2 teaspoon of poppy seeds
  • 2 tablespoons of birch xylitol
  • 2 tablespoons of lemon
  • 1/2 teaspoon baking soda

Instructions

  1. Preheat the oven to 330º F (170º C).
  2. Peel the zucchini (you can save the skin for a vegetable soup) and grate it very finely.
  3. Place the grated zucchini on a clean cloth (for example those used to make cheese) and squeeze it to remove all the water.
  4. Mix the zucchini with the liquid ingredients: the egg, the oil and the lemon, and mix well.
  5. Then add the remaining ingredients and mix until there is a stable compound.
  6. Pour the mixture into a cup suitable for baking and bake one 15-20 minutes.

This recipe is suitable for the Fast Metabolism Diet – FMD Phase3; With these amounts, you get 1 P3 complete snack for <20 pounds.

For this recipe, you may need:
 

Notes

WARNING FOR CELIAC: always check that the products that you use are certified without gluten, for who has doubts in this respect can be informed in the following link: https://bit.ly/GlutenFreeSymbology

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