Paleo Sunflower Fingers [Gluten free, Grain free, Dairy free, REBOOT]

Is it a rusk? Is it bread? Is it a biscuit? Who knows!? All I know is that these paleo ‘fingers’ taste delicious and are super simple to make.

What do you do when standing in line at the Department of Home Affairs? Well, you blog is what you do! Yesterday, I was a bit ravenous and wanted something bready but crusty and chewy to go with my tuna salad. Bready-crusty-chewy … hmmmm but it had to be REBOOT friendly too… as you can tell, I like to keep my life simple ! 😉 

I had run out of almond flour and it’s before pay day so yeah, we’ll just have to do without almond flour for now ! I had ground hazelnuts and ground sunflower seeds so decided to use the sunflower flour and see what I could throw together. 

(Can I just digress for a minute? Standing in a queue, out in this chilly breeze and thinking about food is not cool. Like. At all. My tummy is rumbling! Ok, back to the task at hand!) 

Where was I ? Right, ground sunflower seeds. You can buy them ground and ready to use, or you can grind them yourself. That’s up to you. I use my Kambrook Super Blender to grind the seeds usually but this time, I used some store bought flour. Sacrilege! 

Now, it’s going to seem like a lot of flour for a small return… and I felt that way too until I ate the fingers/bread/rusk/thingymajig! It’s so rich that just one or two  pieces is all you need. So you get about four servings from this recipe. 

As you can see, I cut into the dough a bit before baking – this is handy as it allows the dough to bake properly and also makes it easier to slice after baking. 

Recipe for Paleo Sunflower Fingers

Yield: 3-4 servings 

Prep time: 5 minutes 

Bake time: 15-20 minutes 

What you need 

1 cup ground sunflower seeds 

1/4 cup tapioca 

1/4 cup coconut oil 

1 egg

Pinch of salt

What you need to do

1. Preheat oven to 160°C. Line a baking tray with baking paper. 

2. Combine the dry ingredients and then add the coconut oil and egg. Mix until thoroughly incorporated and a dough forms. 

3. Shape the dough as per pic, and make three or four slices on the top. 

4. Bake for approximately 15-20 minutes, or until crisp outside and cooked within. Done! 

Serve as a side with a dish of your choosing! This was fabulous with a quick tuna salad. 


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Please note: if you’d like to use and share my recipes or content, go ahead! Please just link back to the original post when you do so though. Photographs cannot be used without my permission. Thanks! 


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