After a day yesterday of complete procrastination I have been completely the opposite today and totally focused on getting as much done as possible. That is usually the case where I will put things off until I find them really stressful and then I have a massive blitz and then I can go back to doing what I want to do again.
There was one exciting bit of news that I had and that is I now have a qualification in nutrition. I have quietly been working away learning what I can and now have officially completed a course in CfN Level 5 Nutritional Studies. It was really interesting to do and I managed to learn a lot while doing it.
For today I have prepared some really simple crispbread which is one of my favourite things to make as it is much quicker than other forms of bread and usually has a lower GL. One of the great things about this recipe is it is completely gluten free and using buckwheat flour has a lot of advantages, not least the fact it is minerals like magnesium and manganese.
I have mixed the flour in this recipe with coriander and cumin to keep them from being the regular boring flavour plus topping them with sea salt and sesame seeds keeps the flavours coming. They are perfect served with any dip but I actually had them with a Roasted Cauliflower Dip which can be seen in the background of the top image.
In terms of glycemic load these come in at about 3-3.5 per cracker which keeps them low on the GL scale. I know that many people who follow a low GL diet will often have 2 oat cakes and a dip or nut butter which can get a bit boring after a while. Try substituting your oat cakes for 2 of these buckwheat crispbreads and my Roasted Cauliflower dip or some hummus and it will inspire you again.
Spiced Buckwheat Crispbread
130g/1 Cup Buckwheat Flour
1 tsp Cumin
1 tsp Coriander
2 tbs Olive Oil
1/2 tsp Sea Salt
60ml/1/4 Cup Cold Water
- Estimated GI of only 50
- Estimated GL of 3.3 per cracker
- No cholesterol
- Low in sugar
- High in manganese
- High in magnesium