Is it sweet? Is it savoury? Is it PALEO!? It’s all of the above and it is so darn good! Make your snack platters interesting with these fab gluten free toasts
When your bestie asks you to please rethink something she found in a supermarket to make it Paleo friendly, well, what else can you do but wrack your brain and try figure it out!! This is how these amazing toasts came to be. Anyone in the UK will probably recognize the combination from one of the big retailers 😉 I’ve of course had to think about the ingredients and getting a good balance of flavours since there is no recipe to try and figure it out from! I do love a challenge so I was happy to delve into this one.
I bought the main ingredients, and then stood at my kitchen counter thinking hmmmm, now what!!? That’s when it came in handy that I usually throw things into a bowl and see what happens. Nothing different here this time. It started with seeds, then some flour, of course some psyllium husks, then I thought about liquid, and duh, eggs! To enhance the sweetness of the dried apricot, I decide to use a bit of date paste too. As you can see, it really was a ‘bish bash bosh’ kinda situation!
I do have to say at the outset though that I am not usually a dried apricot fan. Not at all. So I didn’t think I would be the taster in this case but once they started baking, and the aroma that infused my home with a smell so absolutely heartwarming and earthy, I couldn’t resist! Halfway through the cooking time, when you need to cut into the dough and form the toasts, I took a tiny piece from the cooked edges and holy moly, gobsmacked!! It tastes so bloody good that I doubt anyone else will get a chance to taste this because I’ll have inhaled it all within the hour. So there. I just needed to get that off my chest for those who perhaps don’t like apricots. Give it a try – you will change your mind about apricots!
You can now add these as well as my sunflower and tahini crackers to your Christmas platters 😉
Recipe for Paleo Rosemary, Walnut, Seed and Apricot Toasts
Yield: depends on how big you cut the toasts – I got 4 large toasts and lots of pieces!
Prep time: 5-10 minutes
Cooking time: 35-45 minutes
What you need
1.5 cups ground walnuts
1/2 cup lightly blitzed seed mix (pumpkin, flax, sunflower, sesame)
3 tspns poppy seeds
2 tspns dried rosemary, lightly blitzed
8 dried apricots, chopped finely
2 tblspns coconut flour
1 tblspn psyllium husks
1 tspn baking powder
2 tblspns coconut oil, melted
1 tblspn date paste
1 large egg
Pinch of salt
What you need to do
1. Preheat oven to 150°C.
2. Add ground walnuts, seeds, and rosemary to a blender and blitz together. Empty into a mixing bowl.
3. Add all other ingredients into the bowl, and mix well until thoroughly combined. It is a wet dough so don’t be alarmed.
5. Remove from oven, cut into squares and return to oven. Lower the heat to 110°C. Bake for a further 20 minutes, or until firm.
These are truly delicious and scrumptious and I am so glad I was asked to try it out! This is 100% one of my favourites 😉
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