This week we welcome Alicia Stanhope to the Naked Paleo blogging family. Alicia Stanhope is a Functional Nutritionist that specialises in gut health and the gut-brain connection. She is passionate about educating clients and providing tools to make sustainable long term changes to their health.
Alicia’s health journey through digestive issues and eczema lead her to natural remedies and studying Bachelor of Health Science in Nutritional and Dietetic Medicine and developing the Love Your Guts program.
Growing up I spent a lot of time in the garden and in the kitchen cooking and baking. When I found out about my food intolerances I started experimenting with “healthy hacks” like using oat and nut flours, making nut “mylks”, substituting zucchini as noodles, using cauliflower as a base... well for everything.
This Super Seed Cracker is one of my top go-to recipes. It is an easy, nutrient dense recipe that you can have as a snack with dips, have with soup and perfect for entertaining.
It is high in fibre, healthy fats and protein, perfect for balancing your meals and snacks. You always want to make sure your plate has a fat and protein source to regulate your blood sugar levels and it will help with satiety, keeping you fuller longer.
The nuts and seeds are a good source of omega 3 fats that act as antioxidants, regulate hormones, inflammation, heart health and cognitive function.
The high fibre content of the nuts, oats and seeds help regulate blood sugar levels and lower cholesterol. They are also great for digestion because they contain soluble and insoluble fibre that stimulates the movement of the digestive tract and helps bulks stool. Fibre is a great way to alleviate diarrhea, constipation and elimination of toxins.
Essentially, they are good for everything!
Get creative and swap the pepitas with sunflower seeds, walnuts for almonds and play around with different herbs and spices.
Super Seeded Crackers
Makes a lot of yummy crackers
GF (if using GF oats), DF, RSF, vegan
3/4 cup pepitas
3/4 cup walnuts (crushed)
1 1/2 cups oats
1/2 cup flaxseeds (ground)
2 tbsp chia seeds
3 tbsp olive oil
1 1/2 cups water
2 sprigs of basil
1 tsp smoked paprika
1. Toss everything together in a bowl
2. Divide the dough in half
3. Using a rolling pin roll out the dough between 2 pieces of baking paper
4. Let sit for a couple hours or overnight
Slide the dough onto a baking sheet and remove the top layer of baking paper
5. Bake at 175 degrees for 20 minutes
6. Flip the cracker over, peel off the baking paper and bake for another 10 minutes
7. Let cool and crack it into whatever shapes you’re vibing
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