Seeded Crackers

• total tid: 2 hours 20 minutes

Ingredienser

If wheat makes you bloat or you are sensitive to gluten this is the perfect solution. PLUS, they are:

High in fibre

High in protein

Rich in magnesium and zinc

Blood sugar balancing

KEEP you full up for longer

Contain Phytoestrogens which can support both high and low oestrogen levels in the body - Genius! 🤓

If you want to give them a GO- they take 10 mins ONLY to prepare! PROMISE! 😉 (cooking extra!)

Recipe:

80g Milled Flaxseeds, I used @linwoodshealthfoods as they are cold milled to retain their nutrients for longer. Store store in the fridge or freezer once opened.

90g whole chia seeds

80g pumpkin seeds

80g sunflower seeds

½ tsp Pink Himalayan Rock or sea salt

1 heaped teaspoon dried rosemary

250ml water

Fremgangsmåte

Preheat your oven to 150C (300F).

Mix together all ingredients for the flaxseed crackers in a bowl and set to one side for 5 minutes.

Line a large baking tray with baking paper.

Spoon the mixture out onto the tray and spread evenly with the back of a spoon or cover with another layer of paper and roll gently until they are around 5mm thick.

Bake in the preheated oven for 90 mins. I like to bake mine in one piece as I like the rugged look.

OR

But, there is an option to remove them from the oven at 45 mins, and slice into square shaped flaxseed crackers, carefully flip them over one at a time. Return to the oven for 40 more minutes.

Allow to cool on the tray and break up if cooking while. Store in a sealed container for up to 4 weeks.

You could use sesame seeds to replace either of these seeds in this flaxseed crackers recipe if you like! The flaxseed and chia seed are essential for this flaxseed crackers recipe.