Roasted Sunflower Fennel Crisps (Gluten-Free)
Amie Valpone, HHC, AADP is a Manhattan based Personal Chef, Culinary Nutritionist, Professional Recipe Developer and Food Writer specializing in easy Gluten-Free and Dairy-Free recipes. Amie is the Editor-in-Chief of the gluten-free blog,Â The Healthy Apple.Â Amie shares her passion for and approach to âClean Eatingâ by focusing on natural, whole foods and ingredients that are good for you and your body. Not limiting her focus to companies and brands, Amie works hands-on with individuals and groups as a Food Allergy Concierge and Healthy Family Pantry Stylist to guide them through their transition into a healthier lifestyle. Amie works with Whole Foods Market as their Gluten-Free Manhattan Cooking Instructor and is a Gluten-Free Industry Innovator when it comes to helping clients, the community, companies and client live a healthy and happy life. Visit her site at: thehealthyapple.com.
Amie works one-on-one with people in person and via Skype or phone to help make their lives easier and taking the stress of "thinking it's hard to live with food allergies and/or celiac."
Gluten-Free and Vegan
- 4 bulbs fresh fennel
- 1/4 tsp. sea salt
- 1 clove garlic, minced
- 1/3 cup freshly squeezed orange juice
- 1/2 tsp. apple cider vinegar
- 1/4 tsp. orange zest
- 1/3 cup sunflower seeds, finely ground
- Pre-heat oven to 350 degrees F.
- Slice fennel bulb lengthwise to create disk-like slices.
- Prepare a baking sheet with parchment
paper. Sprinkle with sea salt and minced garlic, then drizzle with fresh juice and vinegar. Top with orange zest and ground sunflower seeds.
- Bake for 30 minutes or until crispy.
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