Healthy snacks that go with almost every dipping  and all you need to prepare them is:

  • 200 g / 2 cups pre-shredded mozzarella
  • 75 g / 3/4 cup almond flour
  • 2 tbsp psyllium husk or 2 tsp psyllium husk powder
  • pinch salt
  •  1/4 tsp each garlic powder and onion powder


  • heat the oven to 180 Celsius / 356 Fahreheit
  • melt the mozzarella in the microwave for 2 min or in a non-stick pot
  • add the almond flour  and psyllium husk
  • add the salt and spices
  • stir
  • knead to  get a smooth dough
  • separate the dough into 2 balls
  • roll out between 2 sheets of baking/parchment paper
  • roll out as thinly as you can so you will they will be crispier
  • cut into triangles
  • spread out on a sheet of baking paper
  • bake 6-8 minutes or until browned on the edges.
  • serve and enjoy.

Plus recipes :

Guacamole salsa

3 large ripe avocados
juice 2 limes
½ small red onion, finely diced
small handful coriander, chopped
2 tsp chipotle paste or ½ tsp Chipotle Tabasco
2 green chillies, deseeded and finely chopped
halve and stone the avocados,
spoon the flesh into a bowl
pour over the lime juice and a sprinkle of salt
crush with a potato masher
add onion, coriander, chilies and chipotle paste
set aside

Charred tomato salsa
6 plum tomatoes, halved
2 green or jalapeno chillies
2 tbsp coriander, roughly chopped
8 garlic cloves, unpeeled
½ red onion, finely diced
juice 1 lime
1 tbsp chipotle paste or Chipotle Tabasco
– cut-side up the tomatoes
– put them in a shallow baking tray
– put under the grill until blackened( 15 mins)
– in a dry non-stick frying pan, blacken the chilies and garlic ( 10 mins.)
– peel the garlic and put it in a food processor
– put the chilies in a plastic bag to steam for a few mins
– peel, deseed and stem
– add the flesh to the food processor along with the tomatoes, onion, coriander, lime juice, and chipotle paste
– season
– pulse until chunky.


Enjoy it …


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