Flaxseeds/Linseeds are a powerhouse food. They are packed full of fibre, essential fatty acids, protein, magnesium,
B6, iron and zinc. They have been said to reduce the risk of cancer, heart disease and diabetes, plus assist in weight loss. I don’t generally buy pre ground up flaxseeds, as the oil can go rancid. But it is best to crack them open before eating, so you can get all the goodies out of them!
Chia seeds are also high in fibre, essential fatty acids, iron, calcium, potassium, magnesium and easily digestible protein.
Sunflower seeds are rich in B vitamins, magnesium, iodine, iron, easily digestible protein, selenium, tryptophan, zinc and potassium.
These three seeds combined really do create an amazing little cracker, both in taste and in an abundance of health benefits. They will keep you full for hours, especially if you dip them into some yummy dips like guacamole.
- 1 cup Flaxseed/Linseeds
- 4 tbsp Chia Seeds
- 1/2 cup Sunflower Seeds
- 1 tsp Sea Salt
- 1 tsp Seasonings - such as toasted fennel seeds, garlic powder, onion powder, rosemary, or a pinch of cayenne
- 1 cup Water
Soak flaxseed and chia seeds in water for 20-30 minutes.
Preheat oven to 100* C.
Transfer to blender or food processor.
Add remaining ingredients and blend. Don't over mix the seeds, as you want a bit of texture, but make sure you break up the flaxseeds a bit.
Divide mixture between 2 baking sheets and spread out really thin, around 2-3 mm thick.
Bake for 1 hour. Flip over and bake for another 30-60 minutes (time will depend on how thick mixture is).
Remove from the oven and break up into pieces while still warm. Allow to cool completely.
* Crackers will last for a couple weeks in an airtight container
* If you want uniform crackers, just score the mix on the trays before baking