low carb snack plate (vegan, no sugar)
Earlier in the summer, I posted this recipe for low carb crispbread – a more nutrient dense alternative to traditional crackers. They’re packed with plant-based protein in the form of seeds and are a perfect medium for transporting all sorts of yummy veggie snackage to your mouth. (I’ve dropped the crispbread recipe below in this post, too, for your convenience.)
I made a batch recently when my husband and went away for a long weekend to the Smokey Mountains because they’re sooo portable. From experience, I’ve learned I need to pack ample snacks or simple meals to keep my nutrition on track and avoid paying $9 for a salad (which I find to be insane!).
For the trip, I just snacked on them as is or with hummus, but here are some favorite toppings if you want ideas for a low carb snack plate, appetizer or even lunch!
And tell me below, which would be your top topping pick!
1. The Garden Salad: red pepper hummus (the Sabra brand is my favorite), baby spinach leaves, cucumber, tomato, peeled carrot, drizzle of salad dressing (you can try this one that I often make)
2. The Smokey Avocado: baby spinach, sliced avocado and eggplant bacon. The recipe for the eggplant bacon is for my VIP readers. If you’re not a VIP already, you can become one by signing up here
3. The Eggplant Parmesan: regular hummus, roasted eggplant, pasta sauce, cashew parmesan. You can find the pasta sauce recipe I use on the regular here and the cashew parmesan recipe here
4. The Quick Cuke: regular hummus, baby spinach, sliced cucumber
5. The EST: Like a BLT, but a wee bit healthier…regular hummus, eggplant bacon, baby spinach, and tomato
6. The Spicy ‘Cado: baby spinach, sliced avocado, garlic powder, chili pepper flakes
An easy to make snack that is light on the carbs and heavy on the nutritional impact. So you can fuel your body and not just fill it up.
- 1/4 cup sesame seeds
- 1/2 cup sunflower seeds
- 1/4 cup whole flax seeds
- 1/4 cup pumpkin seeds
- 2 tbsp chia seeds
- 1 tbsp ground flax seed
- 3/4 cup oat bran
- 1/4 tsp salt
- 1 tsp oregano
- 1/2 tsp thyme
- 1/2 cup + 1 tbsp water
Preheat oven to 350 degrees F.
Add all dry ingredients to mixing bowl and stir to combine. Add water and mix until everything is evenly moistened. Let it sit for 5 minutes.
Spread a layer of parchment paper over a large baking sheet (a flat one is best vs a jelly roll pan). Spread crispbread mixture over the paper so it's in the middle and down the length of the pan and place another sheet of parchment paper over top (the crispbread mixture should now be "sandwiched" between the parchment).
Using a rolling pin, carefully press and roll the crispbread mixture, pushing it towards the outer edges of the pan until it is very flat and thin and covers most of the pan.
Remover the top layer of parchment and cut the crispbread "dough" into desired cracker sizer (square or rectangle). A pizza wheel is best for this.
Place the baking sheet in the oven for 13 minutes, remove and recut the crackers then turn each over individually to bake the other side. Return to the over for another 13 minutes.
Remove from oven and check each crispbread section for doneness. Depending on your climate and how thinly you rolled the crispbread, you may need to add on additional baking time. The crispbread should be completely dry with only slightly toasted edges. You may need to remove some of the crispbread (usually the pieces from the outer edges) before returning the remaining batch to the oven for additional drying time of 2-3 minutes. If more drying time is needed, return the pan to the oven, turn it off, close the door and let it finish crisping while the oven cools.