August 17, 2011
One of the challenges of being a nutritionist is convincing people that they will still have plenty to eat if they get rid of gluten and other ingredients that they are familiar with.
This recipe for "Wheat Thins" is a perfect example of how you can take a beloved, yet not very healthy, snack and turn it a nutrient dense delight.
Serve these with your favorite dip, spread, or pesto.
"Wheat Thins"
- 1 cup firmly packed almond pulp
- 2 tablespoons flax meal
- 1 tablespoon grapeseed oil
- ½ teaspoon Celtic sea salt
- 1 tablespon black strap molasses (can omit, if avoiding sweeteners)
For rest of recipe click here.
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