3 Ingredient Paleo Flaxseed Crackers

Full credit to Pete Evans for this recipe; the only thing I tweaked was soaking both types of seeds together (he says to soak them separately then mix them; I don't want to do too much washing up!). I also changed the quantities slightly but the ratio is basically 2:1 flaxseeds to other seeds.

Ingredients:

·       200g flaxseeds

·       100g sunflower & pumpkin seeds

·       1 tsp Himalyan salt

·       1 tsp of your favourite spices: cumin, seaweed

Method

Soak the seeds in filtered water then cover with a tea towel and leave to soak overnight.

The next morning, drain any remaining water then add soaked seeds with your spice/s and salt to a blender. You'll need to stir up the bottom a bit; don't over blend as you want some chunky seeds. You may need to do this in two batches.

Spread thinly on baking paper lined trays using a spatula. Bake in the lowest oven temp you can - I used 140 degrees and they were done in about 2-3 hours. Break into pieces and store in an airtight glass container.

Nourishing Notes: Flaxseed is a lesser known source of (vegetarian) omega-3 fatty acids known alpha-linolenic acid (ALA). They're also gluten-free, high in fibre, low in carbs and amazingly good for digestive function/gut health; this is largely due to the high levels of gel-forming fiber it contains, which soothe and line the gut membrane. This also why these turn into the most amazing biscuit-like crackers without needing any other binding agents! Sooooo good topped with avo and makes a great substitute for when you have cravings for crunchy, savoury chips but want a healthier version!