Hot Flush Crackers
This is enough for 8 days serve per person but if you are having some of these seeds and nuts in your morning smoothie, then these crackers will last twice as long.
Prep time: 20mins Cook Time: 1 hour
- ½ cup almonds
- 3/4 cup pumpkin seeds
- 3/4 cup sesame seeds,
- 2 cups flaxseed, white or dark
- 1/3 cup walnuts
- 1 1/2 cups water
- ½ teaspoon of celtic salt
- Optional: 1 tbsp dried herbs of your choice, (I have used fennel & cumin, thyme, chilli or ¼ cup dulse flakes – be creative here. Remember that Sage is a great hormone balancer so that may by very useful!)
Preheat oven to 170 fanforced.
Mix all ingredients together and leave for 15 minutes for the seeds to soak up the water.
Give everything a good stir, then split the mixture over two lined baking trays and spread thinly. The ideal thickness is about 3-4mm. Too thin and the crackers will be very fragile, too thick and they’ll be more like a seed cookie than a cracker.
Bake for one hour (switching the trays around halfway through), or until golden brown and crisp. Score trays into cracker size after 30 mins. Return to oven for remaining 30 mins If they don’t feel crisp after an hour, return to the oven for another 5-10 minutes. I have found once I score it, I try turning them over so they cook on the underside.
You can allow to cool in the oven. Once cooled, then break into crackers. Store in an airtight container, tin or jar.
Serve with your favourite avocado smash. Note: these crackers have an Acidic profile, so to balance them with something alkaline, Avocados are perfect. They are great with a salad too.