Hemp, Flaxseed & Pumpkin Crackers
I love crackers and crispbreads but the ones you find the supermarket are usually really refined and made with wheat. I’ve dramatically cut back on the amount of wheat that I eat and feel so much better for it but I still want to enjoy something crunchy to go alongside my homemade soups. After a bit of hunting around the internet I found this great recipe on Sylvie Shiraz’s blog. I’ve tweaked it slightly by using coconut oil instead of butter and adding pumpkin seeds which are packed with fibre, vitamins, minerals and antioxidants.
Rolling these crackers out can be a little bit fiddly but don’t let that put you off. The first time I baked these I spent a lot of time trying to gently coherse the flimsy crackers off the parchment paper without them falling apart or becoming misshapen. Lots of cursing and re-rolling followed! So follow the instructions given in the recipe and you’ll find it much simpler and less stressful!!
- 50g (1/2 cup) ground flaxseed
- 60g (1/2 cup) ground almonds
- 2 tbsp hemp seeds
- 1 tbsp pumpkin seeds
- 1 tbsp coconut flour
- 25g coconut oil, melted
- 1 large egg
- 1/4 tsp salt
- Pre-heat your oven to 150 C (300 F)
- In a large bowl mix together the flaxseed, ground almonds, hemp seeds, pumpkin seeds, coconut flour and salt.
- In a smaller bowl beat the egg and then add the coconut oil, whisking together.
- Add the wet ingredients to the dry and mix well until a dough is formed.
- Use your hands to form a dough and then split into two halves.
- Place one half between two sheets of baking parchment and roughly shape into a rectangle to fit your baking sheet. Use a sharp knife or pizza cutter to cut into squares. Lift the sheet of parchment paper with the cut crackers onto a baking sheet and sprinkle with a little extra salt.
- Repeat with the other half of the dough.
- Place in the oven for 30 minutes until completely dry and crisp.
- Cool on a wire rack and then store in an airtight container.