Crunchy Seeded Crackers

admin — Wed, 09 Apr 2025 15:21:47 +0000

This recipe couldn’t be more simple and easy to make. Plus a healthy alternative to carry with you when you are out and about, to use as a snack when you need it and to cover with home made Hummus, Guacamole or Salsa. Or whatever dip you care to make.

These can be quite crumbly, however practise makes perfect and they are fun, tasty and handy to have in the fridge for when you need something.

Seeded crackers, homemade hummus, salad & mint – a snack fit for a king. Or queen!

Servings8 portions

Prep Time5 minutes

Cook Time15 minutes

Ingredients

1cup Sunflower Seeds
1cup Flax seeds
1/2cup chia seed
1tablespoon pumpkin seeds(its helpful if you crush these beforehand)
1tablespoon Psylium husks(you can get this from a health food shop)
1-2cups Water
1pinch Salt
1pinch Paprika
1pinch garlic powder(optional)
1pinch dried herbs(of your choice - I used rosemary)

Instructions

Combine all dry ingredients into a bowl, mixing well. Add water carefully.
When the mixture feels quite sturdy (stronger than wallpaper paste - but not like concrete) then spread this out on a baking tray, lined with baking paper.
spread to around ½ cm in depth and cook for around 15 minutes on a low heat. You just want the crackers to get slightly crispy. It may take longer but keep checking on them and when you can break a corner off, they are done.
Leave to cool then decide on your topping!

The post Crunchy Seeded Crackers appeared first on Helen Jane | Your IBS Freedom.

Lemon Chicken & Rosemary Potatoes

admin — Mon, 03 May 2021 09:00:06 +0000

This delicious and simple recipe is super easy but requires a bit more time to marinade than my usual IBS Free recipes. However, it is totally worth it.

So tasty, really good for you in terms of nutrition and all the love you pour into this dish will reward you in terms of the energy it will provide you with.

TIP: I used soya yoghurt with this recipe and it worked OK but I think the consistency would be better with normal dairy greek yoghurt. Depends on how you feel and whether your body will tolerate digesting dairy.

TIP 2: This recipe can easily become a little over salty so go steady with your salt usage.

Lemon Chicken & Rosemary Potatoes

Servings1 person

Prep Time10 minutes

Cook Time15 minutes

Passive Time3 hours

Ingredients

1packet chicken fillet stripsor 1 large breast sliced
1packet baby potatoesaround 10 - 15 if loose
1whole Lemonzest and juice
1cup yoghurtI used soya but you can use your own preference
1squeeze garlic paste*Optional. I rarely use garlic so just added a little
1tspn Paprika
1tspn Black Pepper
1tspn Salt
1tablespoon Olive Oil
1tspn dried herbsI used mixed but oregano, parsley or coriander would work well
1tspn rosemaryI used fresh but dried would work also
3 - 5 asparagus spearschopped into bitesized pieces
2-3 lengths of kaleor large handful of chopped kale
½ Red Bell Peppersliced

Instructions

To make the marinade mix the yoghurt, zest of a whole lemon, juice of half a lemon, paprika, garlic (optional), mixed herbs (not the rosemary), black pepper, pinch of salt and a drizzle of olive oil together. Once mixed coat the chicken strips or mini fillets and store these in the fridge for 3 hours.
When ready to cook the chicken, this can be grilled or air fried for around 10 minutes until tender. I added the sliced red pepper to cook in the air fryer with the chicken to add a bit of colour and texture to the meal.
For the potatoes, wash and chop these in half to make them bitesized and transfer into a bowel. add some oil, salt, rosemary and black pepper and mix well. These can be roasted in an air fryer or conventional oven when you are ready to prepare the meal. Should take 10 - 15 minutes max.
Chop the kale into bitesized pieces around 2 cm square, transfer to a bowel, add some oil and salt to taste and place on a baking tray. These can be crisped in a warm over, or in a dehydrator. In an oven these take about 1 - 2 minutes. be careful you don't over cook. I heated the oven up, turned it off and added the kale for a couple of minutes.
Boil or steam the asparagus until cooked through and serve with the crispy kale.

The post Lemon Chicken & Rosemary Potatoes appeared first on Helen Jane | Your IBS Freedom.

dried herbs | Helen Jane | Your IBS Freedom

Crunchy Seeded Crackers

Lemon Chicken & Rosemary Potatoes