Banting Babes…

I have managed to get one of my local restaurants to discuss hosting a Banting meeting once a week where we discuss the trials, tribulations and successes of our Banting journey, and then to have a dinner with new recipes each week. I have a feeling there will be quite a few people who will want  This lifestyle is a huge departure from the eating norm with which we have all grown up.

Low carb eating has been an underlying way of life for me, but I have not been able to stick with it for life. Now I know I need to. I have gathered information about alkaline/acid foods and added chlorophyll rich green powder to my pantry list, and green juices are becoming part of my daily regimen. Lemon juice and water is my go-to drink and ginger tea is my “tea”, my hot drink. Organic filter coffee with cream is like dessert for me and is one way to get the fat into the mix. (Imagine. Here we are finding ways to get fat into our food when we have been taught the opposite for all our lives thus far. Really?)

I really miss crackers because I am now a Banting Babe, so I tried out one of the many Sunflower Seed Cracker recipes on the internet. So many were the same, so I am not sure who I would thank for this one. All I can say is try it you will love it!

Sunflower Seed Crackers

1 cup shelled sunflower seeds
1/2 cup grated Parmesan cheese
1/4 cup water
*Extra sunflower seeds (optional for topping)

Preheat the oven to 325°F-160°C. Put the sunflower seeds and Parmesan in a food processor and process until the sunflower seeds are a fine meal. Add the water, and pulse until the dough is well blended, soft and sticky. Cover a cookie sheet with a piece of parchment paper. Roll the dough out onto the parchment, tear off another sheet of parchment, and put it on top of the dough. Use a rolling pin or your hands to press the dough into as thin and even a sheet as you can get. Take the time to get the dough quiet thin–the thinner the better, so long as there are no holes in the dough. Peel off the top layer of parchment, then use a pizza cutter to score the dough into cracker shapes. Bake for 28-30 minutes, or until evenly browned. Peel off the parchment, break alone the scored lines, and let the crackers cool. Store them in a container with a tight lid. *Option: Before baking press additional sunflower seeds into the batter for an extra crunch. Makes 6 servings.
Crackers (1/6th of the recipe) = 150 calories, 12g fat, 7.5g protein, 3.9 carbs, 2.1g fibre

First attempt. Sunflower Seed Crackers ready for the oven

Now they are ready to eat. Very yummy.

There you go all you Banting Babes. Something crunchy to snack on. I will be trying out a Banting Bread very soon so watch this space.