Flaxseed, Pumpkin Seed & Almond Crackers

Seed crackers

Seed Cycling.

Have you heard of seed cycling?

If you’ve read our seed cycling article you’ll have learned that seeds may help with hormone balance.

Indeed, flaxseed crackers in all sorts of combinations are all the rage right now. I’m not sure if hormone balance is the driver or just plain good health – probably both – but as female hormones go seeds are very helpful.

Seed Research

Some studies have shown that seeds like flax, pumpkin, sesame and sunflower seeds might help with hormone production and that plant foods like these support liver detoxification which is crucial for good health. One small study of 30 women showed flaxseeds could potentially reduce hot flashes however it was inconclusive so it could well be a case of watch this space.

They’re Delicious

Whatever the final outcome seed crackers are a delicious snack with grapes, feta cheese, avocado or even better guacamole – whatever topping lights you up. They’re also versatile as you can add other nutrition powerhouse seeds like chia or sesame and spice them up or down according to taste.

Recipe Tips

  • In this recipe, we used curry powder but I think I’ll change it out next time to a dash of chilli or cayenne pepper or maybe some onion powder. Curry powder can be a tad overpowering.
  • Soaking the almonds and pumpkin seeds overnight makes them easier on the digestion.
  • Grounding the flaxseeds fresh releases all of the good omega-3s and phytochemicals known as lignans, and flaxseeds are also rich in fibre which is great for bloating.
  • I make my crackers thick but if you prefer yours on the thinner side reduce the oven heat to 1500 C.
  • Depending on the thickness you’re going for you may need two trays as this mixture makes quite a lot.

Ingredients:

  • 1 C flaxseeds
  • 1 C raw almonds
  • 1 C raw pumpkin seeds
  • 1 C coconut flakes
  • 1 tbsp apple cider vinegar
  • 1 tsp sea salt
  • 1 tbsp
  • Water (as needed)
  • Flax or almond meal (as needed)

Method:

  1. Preheat oven to 1800 C or for thinner crackers 1500
  2. Prepare an oven tray with baking paper
  3. Grind the flaxseeds. I use an inexpensive coffee grinder to this. Here’s one from Kmart
  4. Mix all of the seeds together
  5. Add apple cider vinegar
  6. Add salt
  7. Use your fingers to mix it all together
  8. You should end up with a mixture you can form into a ball
  9. If it’s too wet or dry to do so, add water or flax/almond meal until you get the consistency you require to form a ball
  10. Lay it out on the baking paper tray and flatten with your hands
  11. To get the mixture smoother or thinner use a rolling pin
  12. Using a sharp knife or pizza cutter cut the mixture into squares
  13. Bake for 20-25 minutes
  14. Check them every five or so minutes because if you’re baking them thinner they will cook faster
  15. Once cooked pull out of the oven and allow to cool (this is when they reach maximum crispness)

Enjoy.

Adapted from Cooking For Balance by Magdalena Wszelaki

Click here to read about seed cycling.

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