1 Oct 2020

FLAX AND CHIA SEED TURMERIC BLACK PEPPER CRACKERS

PALEO
Salmon Avocado Cream Cheese.

A cracking cracker !  Super tasty and soo good for you, there are not many paleo substitutes for a great cracker that I have loved as much as these crackers, loaded with flax, chia and sunflower seeds, brazil, hazel, almond and walnuts, psyllium husk, turmeric and black pepper which is essential to aid the absorption of curcumin from the turmeric, seasoned with Parmesan, sea salt and then depending on what I want to eat with them a choice of spices for example a savoury cracker for cheese would have nigella onion seeds, fennel seeds and maybe black mustard seeds to complement the cheddar cheese toppings.

The main ingredients for these crackers can be in any quantities providing you follow the magic formula!  For example all flax, chia, psyllium and Parmesan and no nuts.  
Recipe 360g of seeds and nuts including the psyllium husk to 500ml of water, then add spices.


Geeky Nutritional Science Bit...
Turmeric gives anti inflammatory protection, is an antioxidant, speeds up wound healing and relieves arthritis, diabetes support by lowering blood sugar reversing insulin resistance, helps with depression and cholesterol.  Flaxseeds are loaded with omega 3 ALA fats, huge wallop of fiber and low in carbs, high protein along with vitamin B1, manganese, magnesium, phosphorus and selenium which gives you healthy skin and hair, lowers cholesterol, supports digestive health and are highly antioxidant and finally Chia seeds super high in fiber, supports digestive and heart health, supports diabetes because their rich in alpha-linolenic acid which helps lower excessive fat in the blood and supports strong bones and teeth.



Ingredients 
(makes 40 crackers)
(can freeze spare dough)

The Magic Formula 
100g flaxseed ground
50g chia seeds ground or whole
50g sunflower seeds
100g mixed nuts ground to powder made up of...
(1 brazil, 10 hazelnuts, 8 almond nuts, 6walnuts)
60g psyllium husk
1 cup Parmesan grated
1 tbsp turmeric
1 tbsp Himalayan sea salt 
1 tbsp fresh ground black pepper
500ml water

Optional Spices
(roughly 1 tsp)
Nigella seeds
Fennel seeds bashed
Coriander seeds bashed
Cumin seeds bashed
Mustard seeds
Harissa spice mix
Fenugreek seeds bashed
Ground paprika/smoked
Dried chillies
Ground coriander 
Ground ginger
Ground cinnamon 
Mixed spice
Curry powder
Moroccan spice

Pre heat oven to 170 C  / 338 F.  Place all the dry ingredients in a large bowl and combine, add your extra choice of spices at this point if you want to, add the water and mix well, leave to stand for 30 minutes for the water to be absorbed into the seeds.  

Place a sheet of baking paper twice the size as your baking tray on your work top.  Take a quarter size ball of the dough and place in the centre of one half of the baking sheet, fold the other half of the baking paper on top of the dough and press down to flatten the dough out a little.

Take your rolling pin and roll the dough through the paper as thin as you dare, cracker thin.  Peel off the top baking paper and using a knife or pizza cutter score the dough in to your crackers, this can be triangles for corn chips style or long and thin for more fancy presentation or just your standard squares.

Slide your baking paper on to your baking tray and pop in the oven, these crackers will take 40-60 minutes to bake to perfection, they are cooked when dry and crispy to touch.

Remove from the oven and leave to cool on the paper, these will keep for a week plus in a air tight tin.


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