Many issues such as leaky gut, IBS, Crohn's disease, food sensitivity, gluten intolerance, diabetes and plain old constipation can benefit from a change in diet as well as part of a holistic approach.
These seed crackers can be a great answer for lunch as they are easy to make, keep well, are portable and provide that all important 'bite' that is often missing when you are trying to avoid bread.
I found the plain crackers somewhat hard going but by adding flavours you can make Indian, Italian and English flavoured crackers - have a play with additions and comment below with your favourites or new additions that I haven't thought of!
Seed Crackers – adapted from The Real Meal Revolution
Dry ingredients:
100g Sunflower seeds 100g Pumpkin seeds 100g Sesame seeds
60g Flaxseeds(Linseeds)
3 Tablespoons Psyllium husk (I prefer this to psyllium husk powder but that does work)
Water – 200ml per half of dry ingredients so 400ml overall. Pinch of salt (optional)
Ingredients notes: I buy the ingredients in 1kg bags online from Wholefood Earth. Some supermarkets also do a bag of mixed seeds which is an easier way to start.
Additions: these make a great difference to the taste but do check they are gluten free if necessary.
I add Grated parmesan, black pepper, plus one of the following flavouring:
- spices (turmeric, ground coriander & cumin, chilli),
- herbs, sun-dried tomatoes, olives,
- mustard (Colmans Mustard powder is listed as Gluten Free but their ready made is not. Dijon mustards are OK I understand).
Preheat your oven to 150C/140c fan/Gas 2
Combine all the dry ingredients and mix well. This makes two trays/32 crackers
I usually use half and keep half of the dry ingredients in a Kilner or re-usable jar so that I have a batch ready to go.
I then add 200ml water per half the ingredients and any additions and mix well again.
The recipe says to leave for 5 mins to become thick and pliable but as it takes me 5-10 mins to spread it out, I start with it wet and find that it thickens as I go.
Spread the mixture out as thinly as possible on a large baking/roasting tray lined with silicone paper (greaseproof paper sticks to the crackers - that wasn't a great batch!).
My roasting tray measures something like 32cm x 34cm. If necessary use 2 smaller trays.
The mixture really does need to be thin for a good crispy cracker, I find the back of a spoon or plastic spatula best and, some days, a lot of patience! There should be no holes in the mixture so that the crackers have a good structure.
Bake the crackers for about 1hr – max 1hr 15mins depending on your oven.
Note: After 20 mins I take the trays from the oven and mark 16 crackers with a knife (half and half again each way) – so you get nice even crackers.
Once they are lightly browned and crisp, remove from the oven and leave to cool. Break into the marked crackers - they keep for several days in an airtight container.
Enjoy with cheese, spreads, pate, houmous, avocado, butter, sliced hard boiled eggs etc.
I worked these out as c62.5 calories per basic cracker (before optional extras).
They are very high in fibre so do drink a large glass of water at the same time!
Homeopathy at Home courses
I run basic homeopathy courses including a remedy kit for you to use at home. I usually run them over 2 evenings and there is a course in July (Tues 23rd and 30th) but I have been asked to do a one day course in late September if that is better for anyone. See the website for details.