REAL, FRUGAL, HEALTHY, and FUN!!!
Through reading Dr. Wahls Protocol, I’ve gotten into eating seaweed. She recommends eating it everyday. I used to just have it wrapped around my sushi or as the seaweed crisps you can sometimes find at the store. After reading how strongly Dr. Wahl recommends eating it daily, I hit up the local Asian Market. I bought several packs of the crisps, but I also bought this large pack of dried seaweed, which you can see below.
This is the type of seaweed I used in this recipe. It’s just plain, dried seaweed. I would definitely recommend checking your local Asian Market for it. The prices at Asian markets are usually really good, too. You can add this dried seaweed to a soup, or sprinkle it on just about any savory dish in place of salt. It does have a slightly fishy taste, so be mindful of that, though, these crackers really don’t taste fishy, at all.
Paleo Green Leek And Seaweed Crackers:
3 cups, roughly chopped leeks
1/2-3/4 cup chopped dried seaweed
1 Tbsp nutritional yeast
1/2 tsp baking soda
3/4 cup almond meal
1 cup tapioca flour
Directions: Preheat oven to 250′ and line a cookie sheet with parchment paper and a light spritz of oil. Combine leeks, seaweed, eggs, nutritional yeast, and baking soda in your high powered blender. Blend until quite smooth. At this point, I poured my blended batter into a mixing bowl to add the almond meal and tapioca flour, but you could also just add them into the blender. Either way, mix the meal and flour in thoroughly. Spread the batter very thinly across the parchment paper. Mine didn’t quite cover it. You can use a pizza cutter at this point to cut squares. Place crackers in the oven for 45 minutes. Turn off oven. Use your pizza cutter to recut the squares (some of the cuts have probably disappeared from the time baking). Place the crackers back in the oven (turned off) for another hour.