July 24, 2017

2 algae NORI snacks we love!

We love snacktime…. late morning, afternoon or evening.. anytime! I add algae in many different dishes since it adds a salty taste so I dont need to use salt - and then we also get all the lovely nutrients from the algae.

By copying the "sushi-rolling" we have made these "nori-nut-carrot" rolls; mix of something crunchy, something sweet and the nori, giving a touch of salt, satisfies our sweet as well as salty “tooth”.

This snack can be made with other vegetables than carrot (i.e. red pepper, cucumber etc.), but I prefer carrot, it kind of gives the right taste…..! Normally I eat them just like that, but today we tried a mixed plate of snacks being these “nori-nut-carrot” rolls, different coloured crackers (recipe also on the blog) and the supereasy, healthy and crunchy kale chips (pieces of kale with olive oil and seasalt, spread on a baking sheet and baked in the oven for 10-15 minutes on low heat, check when they start getting dark, cause they might suddenly get too roasted)

How to make the "nori-nut-carrot" rolls:

Nutbutter:

Make your own nutbutter from approx. 100 grams of hazelnuts blended for about 2-3 minutes. When blending, stop and scrape down from the sides every 30 seconds until you have this creamy nutbutter. (I normally soak the nuts for min. 4 hours before or toast them in the oven for approx. 20-30 minutes at low heat, this gives them an even "nuttier" taste).

Take half a sheet nori algae, spread the nutbutter evenly on the sheet and place small carrots or half carrots – as on the photo – and roll the nori sheet around the carrot and cut the roll in 1-2 cm pieces. When I use them as take-away, I do not cut them, but I just bring them with me as a whole roll and bite it!!

Nori Chips:

Kale chips are fantastic, but these nori chips are almost taking over in our kitchen these days... so easy to prepare:

How to make nori chips:

Spread a fine layer of sesame oil on each side of a nori sheet and sprinkle with a little seasalt or Himalayan salt. Place on a parchment sheet and roast in the oven at 200 g. C. for about 10 minutes - keep an eye on them and when they change to a more greenish colour they are done.

Take them out, check if they are crunchy enough, if not bake them another 5 minutes - then let them cool for at minute and cut them with a scissor in the sizes you like.

These chips goes with anything, just like the kale chips.

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