Updated: Sep 30, 2019
I am always on the lookout for quick, salty snacks to tide me over between meals. Easy, right? No. Probably one of the most difficult task I've ever encountered being SCD, egg, nut, AND dairy free. Difficult as in it feels impossible to find anything besides meat and olives to fill this role. I know I'm not the only one with this struggle.
Well, I started seeing crunchy peas in health-food stores, which is basically my dream...until I looked at the label and realized that they ALL have at least one thing I can't have. Whether this is tapioca starch, dairy, or canola oil (technically SCD legal, but not really), it always seems to be one of the last ingredients after my hopes are so high up. Whyyyyy are you adding these useless ingredients?!!! Why.
Over the years, I've learned a big lesson when it comes to eating in a way that works for my body...98% of anything I eat is going to have to be made in my kitchen by me. And that's totally okay! Inconvenient at times? Yes. But it's really taught me to love cooking, and has brought out such a creative side in me. But anyways, this recipe is crazy easy, and requires super minimal prep. And it's really easy to take with you on the go! So, let's get started!
-Frozen Peas (I haven't tried fresh, but I'm sure they work great!)
-Himalayan Pink Salt
-Garlic (or whatever spice(s) you'd like)
Step #1: Preheat oven to 375 f (I baked on convection).
Step #2: If using frozen peas, steam to around room temp (I used a steamer bag and did 1/2 the time required (2.5 min.) for fully cooked peas).
Step #3: Coat evenly with avocado oil, and add desired amount of salt and seasoning.
Step #4: Place in oven on bottom rack to cook until some peas have turned brown, and others are beginning to shrivel. This should take 45 minutes-1 hour (mine took a full hour). -Step #5: Remove, let cool, and enjoy!
And that's it. Totally SCD, AIP, Paleo, and Vegan gingerbread men cookies! I hope you enjoy, and this gives you another sweet treat to snack on throughout the day. Holidays schmolidays, I've been eating these SINCE Christmas.
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