Small Steps,
Big Impact

Ingredients

• 200 g (≈ 7.05 oz) almond flour

• 2 Tbsp psyllium husk or ground chia seeds

• 2 tsp baking powder

• 1 tsp salt

• 2 tsp apple cider vinegar

• 225 ml (≈ 7.6 fl oz) boiling water*

• 3 egg whites

Method

• Preheat the oven to 165 °C (≈ 329 °F).

• Mix the dry ingredients together in a bowl.

• Boil the water and add it along with the vinegar and egg whites, then stir well.

• Shape 6–8 rolls and place them on a sheet of baking paper.

• Bake in the oven at 165 °C (≈ 329 °F) for 45-50 minutes, depending on the size of the rolls.

*Start by adding slightly less water.

Ingredients

• 3.0 dl flaxseeds (≈ 1¼ cups)

• 1.5 dl chia seeds (≈ ½ cup + 1 Tbsp)

• 1.5 dl sesame seeds (≈ ½ cup + 1 Tbsp)

• 1.5 dl sunflower seeds (≈ ½ cup + 1 Tbsp)

• 1.5 dl pumpkin seeds (≈ ½ cup + 1 Tbsp)

• 1 tsp salt

• 4.5 dl water (≈ 1¾ cups)

Method

• Preheat the oven to 150 °C (≈ 302 °F).

• Mix the dry ingredients together in a bowl.

• Add the water and stir for a few minutes. Let the mixture sit for 10 minutes, stirring occasionally.

• Spread the mixture evenly on two baking sheets lined with parchment paper. A spatula or spoons works best.

• Bake in the oven for 65-80 minutes until crisp.

• Break into pieces once it’s cooled and store in an airtight container.

Ingredients

• 200 g almond flour (≈ 2 ⅔ cups)

• 6 eggs

• 4 bananas (mashed)

• Zest of 1 lemon

• 1 tsp ground cardamom

• 2 tsp baking powder

• A pinch of salt

Method

• Preheat the oven to 200 °C (≈ 392 °F).

• In a large bowl, whisk the eggs until well combined, then add the mashed bananas, lemon zest, cardamom, baking powder and salt — mix thoroughly.

• Fold in the almond flour until the batter is smooth and well-mixed.

• Spoon the batter into a muffin tin lined with paper liners (or greased).

• Bake for about 16-18 minutes, or until the muffins are risen and have taken color.

Makes about 20 muffins. Try substituting lemon zest with dark chocolate pieces for a delicious snack.