Seeds offer all manner of health benefits including essential fatty acids and soluble fibre. Linseeds (flaxseed) are also a good source of inulin, a type of fibre that feeds beneficial gut bacteria. Menopause symptoms may be reduced by eating daily linseeds due to important phytoestrogen compounds they contain. These crackers are an excellent health food for everyone and can be topped with goats' cheese, my ABC Nut Spread as I have here, cashew cheese, tapenade or dips. Or simply enjoy them as they are.
1 cup whole linseeds (flaxseed)
½ cup pepitas (pumpkin seed kernels)
½ cup sunflower seed kernels
½ cup sesame seeds
2 tablespoons coconut oil
1 cup boiling water
1 teaspoon dried Italian herbs
1 teaspoon caraway seeds
½ teaspoon garlic powder (optional)
½ teaspoon ground sea salt
Ground black pepper
1 Preheat oven to 150C (130C fan-forced). Line 2 baking trays with baking paper. Combine all the seeds except caraway seeds with the oil and water in a heatproof bowl and mix well. Set aside for 5 minutes until mixture thickens (the linseeds will become gelatinous, binding all the ingredients).
2 Stir in herbs, caraway seeds, garlic powder, salt and pepper and mix well.
3 Spoon half the mixture onto one lined tray and use a metal spatula to spread thinly and evenly over the paper. Use the spatula or a knife to divide into cracker-sized rectangles. Repeat with remaining mixture on other tray. Alternatively, spoon rounded teaspoons of mixture on the trays and spread into discs (as pictured at left).
4 Bake in preheated oven for 20 minutes. Reduce heat to 70C (50C fan-forced) and bake for a further 30 minutes or until crisp and dried. Cool on trays. Store in an airtight container.
Makes about 40 crackers