Norwegian Crispbread – Seed Crackers (Vegan & Gluten-Free)

20 Minute Meals, Appetizer, Dairy-Free, Gluten-Free, Nut-Free, Snack, Soy-Free, Vegan

A taste of Norway.

I first tried Norwegian crispbread (knekkebrød) in Bergen, Norway. I was hooked. In my quest to find gluten-free food, I chose the one item at the bakery that spelled out “glutenfritt.” I went back the very next day to buy two more bags. Thus, my relationship with knekkebrød was born.

Everything about it is addicting. It’s crispy and crunchy, and the flavor of toasted sesame and flaxseeds recalls that of some childhood snack… Whatever it is, it’s delicious. When I returned to the States, I decided to recreate it. While I’m sure I’m butchering the traditional Norwegian recipe, I hope it holds up as my homage to my time in Norway. Enjoy!

Prep Time: 15 minutes
Cook Time: 15-18 minutes
Serves: 10 large crackers



  • 3 tbs. flaxseeds
  • 2 tbs. sunflower seeds
  • 2 tbs. sesame seeds (I mixed white and black sesame seeds)
  • 1 tbs. pepitas
  • 1 tbs. ground flaxseed
  • 1 tbs. brown rice flour
  • 1/4-1/2 tsp. salt


  • 1/4 + 1/8 cup boiling water


  1. Preheat oven to 350° Fahrenheit (convection bake). Line a medium or large baking sheet with parchment paper.
  2. In a medium bowl, mix together dry ingredients. Pour over boiling water and mix. Cover mixture with a towel and let sit for 10 minutes to allow the seeds to absorb the water.
  3. Using an offset spatula, spread the mixture onto the parchment paper. Spread as thinly as possible (2-4 millimeters thick).
  4. Bake for 15-18 minutes or until dry and crispy. Let cool completely before breaking into large pieces.

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Hummus Avocado Toast (Vegan & Gluten-Free)

20 Minute Meals, Breakfast, Dairy-Free, Entree, Gluten-Free, Nut-Free, Snack, Soy-Free, Vegan

Avocado Toast walked so Hummus Avocado Toast could run.

You’ve tasted avocado toast, avocado toast with egg, avocado toast with smoked salmon… Forget it all, because this hummus avocado toast just blew everything out of the water. On my recent tour of Europe, I sampled toasts from five different countries. Each had different things going for them–avocado mousse in Spain, seed bread in Italy, hummus toast in France–so I decided to pick out my favorite elements and combine them into one single toast. Enter: hummus avocado toast.

Let me paint a picture for your taste buds. You take your first bite, and as you bite into that crispy, toasted bread, the tangy, nutty hummus blasts you with flavor. That happens at the exact moment you get the fresh creaminess of avocado, earthy touch of cilantro, sweet burst of tomato, and subtle crunch of sunflower seeds.

The best part of this recipe is the ease of substituting and adjusting ingredients. Don’t have flax seeds? Swap for pumpkin seeds. Hate cilantro? Leave it out. Want more hummus? Heap on some more. Make it your own!

Prep Time: 5-10 minutes
Serves: 2 toasts


  • 2 slices of bread (I use Udi’s gluten-free Whole Grain Sandwich Bread)
  • 2 tbs. hummus (adjust to taste)
  • 1/2 avocado
  • 4 cherry tomatoes
  • 1 tsp. sunflower seeds (adjust to taste)
  • 1/4-1/2 tsp. flax seeds (adjust to taste)
  • Squeeze of lemon juice
  • Pinch of salt
  • Pinch of black pepper
  • Optional: few sprigs of cilantro


  1. Toast bread. Slice avocado lengthwise into thin strips. Cut tomatoes in half.
  2. Spread 1 tbs. hummus onto each slice of toast, then place half the avocado slices onto each slice. Squeeze lemon juice on top and season with salt and pepper (to taste). Garnish with cilantro leaves, tomatoes, and seeds.

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Maple Cinnamon Overnight Oats (Vegan & Gluten-Free)

20 Minute Meals, Breakfast, Dairy-Free, Gluten-Free, Soy-Free, Vegan

#OOOTD (Overnight Oats Of The Day)

Say hello to my newest breakfast buddy: overnight oats. I’ll say it–I’m obsessed. What’s not to love? I pop it in the fridge the night before, and the next morning it’s ready to go! It’s perfect for busy mornings when I’m in a rush and/or need a filling, hearty breakfast. It’s healthy, yummy, and only takes one bowl (less clean-up, the better). You can adjust the ingredients to suit your taste–I’m big on the cinnamon. Mix in your favorite fruits or nuts in the morning, and you’ve got yourself a winner.

Prep Time: 5 minutes
Wait Time: Overnight
Serves: 1-2 servings


  • 1 cup rolled oats
  • 1 cup almond milk
  • 4 tsp. almond butter
  • 4 tsp. maple syrup
  • 1 tsp. cinnamon
  • 1/2 tsp. vanilla extract
  • Pinch of salt
  • Optional: fruit and nuts for topping


  1. Mix all ingredients in a seal-tight container. Close container and put in refrigerator overnight.
  2. In the morning, optionally top with fruit and nuts. Enjoy!

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Spicy Chickpea Pockets (Vegan & Gluten-Free)

Dairy-Free, Entree, Gluten-Free, Nut-Free, Soy-Free, Vegan

Crispy, hearty, spicy…need I say more?

If you’re on “Cooking TikTok,” you may have seen the pan-fried spring rolls trend. This is my rendition, and I am obsessed. I was already a fan of regular spring rolls, but crispy? Sounded like heaven…

I wanted to make an Asian-inspired filling that was hearty and protein-packed. I thought about the types of dipping sauces I like with spring rolls, and sweet chili sauce popped into my head. Why not make my own sweet chili sauce and incorporate it into my filling? Enter chickpeas (and some veggies), and these spicy chickpea pockets were born. I hope you enjoy them as much as I do!

Prep Time: 30 minutes
Cook Time: 15 minutes
Serves: 6 pockets



  • 1 large clove garlic, finely chopped
  • 1/2 tsp. red chili flakes (this can be pretty spicy, so adjust to taste)
  • 1/2 tsp. salt
  • 2 tsp. apple cider vinegar
  • 4 tsp. honey
  • Optional: Make additional sauce for dipping. For the dipping sauce, halve the salt, apple cider vinegar, and honey.


  • 1 cup canned or cooked chickpeas
  • 1 medium carrot
  • 1/8 yellow onion
  • Approx. 15 stems of cilantro


  • 6 rice paper wrappers (about 22 cm diameter)
  • Small bowl of water


  1. Mix sauce ingredients together in a small bowl.
  2. Finely dice carrot and onion. Remove the stems from the cilantro, and roughly chop the leaves.
  3. In an oiled medium sauce pan, add carrots and cook for 5 minutes over low heat. Add onions, chickpeas, and sauce. Sauté over medium heat for approximately 5 minutes or until all ingredients are cooked and softened.
  4. Transfer chickpea mixture to a medium bowl. Using a fork or potato masher, mash mixture to break down chickpeas. Add cilantro and mix well.
  5. On a large plate, take a rice paper wrapper and brush water over both sides. It may take a few moments to become pliable–do not over-wet the paper (it will become too soft and rip). In the middle of the wrapper, add about 2 tablespoons of the chickpea mixture. Carefully fold the wrapper like a burrito and set off to the side. Repeat for the remaining 5 wrappers to create 6 “chickpea pockets.”
  6. Add the chickpea pockets (thickest side of the wrapper should go down first) to a well-oiled, medium sauce pan over low-medium heat. Cook until lightly browned and crispy. Flip and cook the other side until lightly browned and crispy.
  7. Serve warm!

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Best Granola Ever (Vegan & Gluten-Free)

20 Minute Meals, Breakfast, Dairy-Free, Gluten-Free, Snack, Soy-Free, Vegan

I can eat this in one sitting…

I’m very particular about my granola. I like it chunky, nutty, and au naturel. I’ve tried my fair share of store-bought granolas (there definitely are some good ones!), but most are heavy on refined sugars, don’t have enough chunks, and just don’t have the right flavor. This granola clusters recipe totally changes the game. I don’t find hazelnuts enough in granola, and adding them here adds a perfect, nutty depth. Plus, the mix of cinnamon and maple syrup creates a sense of warmth and coziness–perfect for the winter months!

Enjoy this granola as a snack (I will literally eat this by the handful), over yogurt and fruit, or however you like it. It is definitely a pantry staple for me…

Prep Time: 5 minutes
Cook Time: 5-7 minutes
Serves: 2 1/2 cups of granola


  • 2 cups rolled oats
  • 2 tbs. chopped hazelnuts
  • 2 tbs. pumpkin seeds
  • 2 tbs. almond butter
  • 3 tbs. maple syrup
  • 1 tsp. cinnamon
  • 1/4 tsp. salt (adjust to taste)


  1. Preheat oven to 400° Fahrenheit (Convection Bake).
  2. Mix all ingredients together in a medium bowl.
  3. Line a baking sheet with parchment paper. Press granola evenly into a rectangle (about 1/2-3/4 cm thick) onto the parchment paper.
  4. Bake for 5-7 minutes or until golden brown. Let cool completely before breaking rectangle into clusters. Enjoy!

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Nutty Chocolate Truffles (Vegan & Gluten-Free)

20 Minute Meals, Dairy-Free, Dessert, Gluten-Free, Snack, Soy-Free, Vegan

Dessert, but make it healthy.

These truffles aren’t so much dessert as they are an all-day snack because I cannot stop eating them. I think the secret is the tahini. I never thought sesame and chocolate would go together…but they’re really a match made in heaven. The almond flour (which adds great texture!) and the maple syrup just elevate that nutty flavor. I make these at least once a week, probably more. Aside from being delicious, they also only take 5 ingredients, so I really have no excuses not to make them. I’ll stash them in my bag for an afternoon snack or snag a few as a post-dinner dessert. They’re easy and quick and so worth it!

Prep Time: 10 minutes
Serves: 6 truffles


  • 2/3 cup almond flour
  • 2 tbs. cocoa powder
  • 2 tbs. tahini (adjust for texture)
  • 1 tbs. maple syrup (adjust for texture and sweetness)
  • Pinch of salt
  • Optional: 1 tsp. cocoa powder for dusting


  1. Mix all ingredients together in a medium bowl. Use the back of a spoon to push the mixture together–it will feel dry at first, but it will blend after a few rounds of mixing. Add more tahini or maple syrup if the texture is too dry.
  2. Shape mixture into six 1-inch balls. Optionally toss or dust with cocoa powder.

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Roasted Date Brussel Sprouts (Vegan & Gluten-Free)

20 Minute Meals, Appetizer, Dairy-Free, Gluten-Free, Soy-Free, Vegan

Fall starts now.

It’s the first day of fall, a.k.a time to bring out the bad boys (brussels sprouts). I’ve had brussels sprouts a million and a half ways, but these may just take the top spot. First of all, they’re roasted (keep steamed brussels sprouts away from me!). Second, you can’t add dates and cashes and not love the flavor. The medjool dates–plus a hint of honey–bring just enough sweetness to take away the bitterness of the brussels sprouts while not stealing the show. And the cashews? The nuttiness and crunchy texture bring the whole dish together.

These brussels sprouts are perfect for honestly any kind of fall meal. Cozy night in, date night (and a glass a wine), or Thanksgiving. Enjoyyy!

Prep Time: 5-8 minutes
Cook Time: 12 minutes
Serves: 2 servings


  • 2 cups shaved brussels sprouts
  • 3 medjool dates, pitted
  • Approximately 15 salted, roasted cashews
  • 1/8 tsp. salt
  • 1/4 tsp. garlic powder
  • 1/2 tsp. oil
  • 1/2 tsp. honey


  1. Preheat oven to 400° Fahrenheit.
  2. Roughly chop the cashews and dates into centimeter-sized pieces.
  3. Toss brussels sprouts, dates, salt, garlic powder, oil, and honey together in a small baking pan (I’m using a 1.6 quart glass baking dish).
  4. Bake for 12 minutes, or until brussels sprouts turn lightly golden.
  5. Mix in the roasted cashews and enjoy!

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Almond Date Protein Balls (Vegan & Gluten-Free)

20 Minute Meals, Breakfast, Dairy-Free, Gluten-Free, Snack, Soy-Free, Vegan

For the days when you have literally no time…

Lately, I’ve had a lot of those days. I don’t have a lot of time for breaks, and when I do, I need a BIG energy boost. Enter my Almond Date Protein Balls. I’ve been making variations of these for years, but I always come back to this recipe. Besides being delicious, they’re packed with nutrients. First, we’ve got one of my all-time favorite superfoods: chia seeds. Chia seeds are a great source of fiber and omega-3s. Then, we’ve got protein from rolled oats and almond butter. Together, they really elevate my energy levels and keep me fuller for longer. Plus, there’s no refined sugar–only dates and honey.

These protein balls are easy to pack and take on the go. Whip them up, store them in the fridge, and grab a few to stash in your purse when you’re heading out. You won’t regret it!

Prep Time: 10 minutes
Serves: 8 protein balls


  • 2/3 cup rolled oats
  • 3 tbs. almond butter (adjust for texture)
  • 2 tsp. honey (adjust for texture)
  • 2 medjool dates, pitted (or 1-2 tbs. raisins)
  • 8 almonds
  • 2 tsp. chia seeds
  • Pinch of salt
  • Pinch of cinnamon
  • Optional: 1 tsp. melted coconut oil


  1. Chop dates and almonds into small pieces.
  2. Mix all ingredients together in a medium bowl. Add more almond butter, honey, or coconut oil if mixture is too dry.
  3. Shape mixture into eight 1-inch balls. Enjoy!

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Crispy Cauliflower Tacos (Vegan & Gluten-Free)

Dairy-Free, Entree, Gluten-Free, Nut-Free, Soy-Free, Vegan

Vegan never looked so good…

Tacos are a major food group for me. Baja fish tacos, chicken tacos, chorizo tacos…and then there are the vegan tacos. Vegans really stepped up to the plate for this one. I’ve had tofu tacos, mushroom tacos, even cactus tacos. Now, enter the cauliflower tacos. Cauliflower has been turned into pizza crust, gnocchi, “steak,” and buffalo wings, so I wanted to try my hand at cauliflower tacos. They did not disappoint. Crispy on the outside, soft on the inside–need I say more? Plus, with the right toppings (don’t skip the avocado), this dish reaches a whole new level. Enjoy!

Prep Time: 15 minutes
Cook Time: 16-20 minutes
Serves: 3 servings


Taco / Filling:

  • 1 head of cauliflower
  • 6 corn tortillas
  • 1 tbs. olive oil
  • 1/4 + 1/8 tsp. garlic powder
  • 1/2 tsp. chili powder
  • 1/2 + 1/8 tsp. paprika
  • 1/2 + 1/8 tsp. cumin
  • 1/2 tsp. salt


  • 1/4 head red cabbage, shredded
  • 1 avocado, sliced
  • Hot sauce (I love Cholula!)
  • 1 lime, juiced


  1. Cut cauliflower into 1-2 inch florets. Toss with olive oil, garlic powder, chili powder, paprika, cumin, and salt.
  2. In an air fryer, fry cauliflower in batches such that the florets just cover the bottom of the fryer. Cook at 400° Fahrenheit for 8-10 minutes or until browned and cooked through.
  3. Heat tortillas in pan over low heat until warm and pliable.
  4. Add cauliflower and toppings to tortilla. Enjoy!

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Baked Hummus Pasta (Vegan & Gluten-Free)

Dairy-Free, Entree, Gluten-Free, Nut-Free, Soy-Free, Vegan

Yes, hummus pasta.

You may have seen the viral “baked feta pasta” that has been taking over TikTok. People have been going crazy over baking a block of feta cheese with cherry tomatoes, and then mixing it all together into a pasta sauce. Because I’m dairy-free, I opted for the vegan version of this dish: baked hummus pasta. The hummus and tomatoes add a great tanginess, elevated by the great roasted flavor from baking. It is SO easy to make and SO good.

Prep Time: 5 minutes
Cook Time: 35 minutes
Serves: 2 servings


  • 2 servings dry pasta
  • 1 1/2 cup cherry tomatoes
  • 1/2 cup hummus
  • 3 cloves garlic
  • 1 tsp. olive oil
  • 1/8 tsp. pepper
  • 1/8 tsp. oregano
  • Pinch of salt (adjust to taste)
  • Squeeze of lemon (optional)
  • Sprig of fresh basil (optional)



  1. Preheat oven to 375° Fahrenheit.
  2. Place tomatoes and garlic in a medium glass baking dish. Toss with olive oil.
  3. Dollop hummus into center of dish and sprinkle with pepper and oregano.


  1. Bake for 35 minutes, or until tomatoes blister.
  2. Cook pasta according to the box’s directions.
  3. Using the back of a fork, crush tomatoes and garlic. Mix together with the hummus until a creamy sauce forms.
  4. Add salt and lemon juice to taste. Mix the pasta into the sauce and optionally garnish with basil.

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