About the Recipe
These gluten, nut, and ‘artificial’ free crackers are a simple alternative to store bought crackers and offer added nutritional value to a snack or platter. Whole seeds offer mostly insoluble fibre which helps food move through the gastrointestinal tract, promoting regularity and decreasing constipation. Additionally, antioxidant polyphenols offer anti-inflammatory effects in the gut. This mix of valuable seeds offer a rich source of protein, omega-3 fats, B vitamins, Vitamin E, magnesium, manganese & calcium. Over consumption of preservatives, seen in the typical Western diet, has been shown to affect the gut microbiome and increase the risk of dysbiosis. This easy and tasty alternative to packaged crackers avoids the consumption preservatives whilst boosting your nutrient intake.
Ingredients
1 cup pumpkin seeds
1 cup whole linseeds
1/3 cup sesame seeds
1/3 cup sunflower seeds
1-2 tsp sea salt flakes
1 cup boiling water
1 tsp coconut oil
Preparation
Preheat the oven to 160Cáµ’. Mix all dry ingredients in a large bowl and add 1 cup of freshly boiled water, leave to sit for 5-10 minutes.
Place on 2 separate or one large baking tray lined with baking paper and lightly greased with coconut oil, and spread mixture evenly, ideally 2-3mm thick.
Bake for 40-50 minutes, until crispy. Allow to cool fully before breaking into ‘cracker’ shapes.
Store in an airtight container in the pantry for up to 10 days.