They’re such tiny seeds…how can something so small be so nutritious?
Looks can be deceiving, as these shiny little seeds with a mild nutty flavour, are a powerful superfood with a wealth of health benefits. They can also be referred to as a ‘functional food’, which means they have specific therapeutic purposes beyond their nutritional value. In case you were wondering a flaxseed is the same as a linseed, which has both golden and brown varieties! It’s best to eat them ground as this helps with both bioavailability and digestibility.
Flaxseed benefits…
For a start they are packed full of omega-3 fatty acids, protein, fibre, vitamins, minerals and are a rich source of health-protective antioxidants called polyphenols.
As well as their potential benefits for heart health, weight loss, blood sugar balance, PMS and menopausal symptoms, they can be a great support for our digestive health. Containing both soluble and insoluble fibre, flaxseeds may help promote regular bowel movements and therefore help with constipation. Another way they can support digestive health is by feeding the beneficial bacteria in the gut. Due to flaxseed’s high fibre content, it has prebiotic properties and therefore promotes healthy gut bacteria.
Flaxseed crackers are a great way to incorporate this powerful little superfood into your daily diet. They’re delicious dipped in hummus and work well with many diets e.g. gluten free, grain-free, vegan and keto.
Flaxseed Cracker Ingredients
- 40g ground almonds
- 50g sunflower seeds
- 50g pumpkin seeds
- 50g sesame seeds
- 30g chia seeds
- 30g ground flax seeds
- 2 tbsp dried rosemary
- 1 tsp sea salt
- 20g coconut oil (melted)
- 210ml boiling water
Instructions
- Preheat the oven to 160 degrees C (140 Fan, 325 Fahrenheit, Gas 3) and melt the coconut oil.
- Place all the dry ingredients in a mixing bowl and stir to combine.
- Add boiling water and coconut oil and mix. Keep stirring until the dough forms a ball and has a gel-like consistency. You can add more water if too dry and more ground flaxseed if too wet.
- Place half the dough ball between two sheets of baking paper and use a rolling pin to flatten the dough evenly – the thinner the better. Don’t worry about the shape.
- Transfer the cracker mixture (with baking paper) onto a baking tray and place a new sheet of baking paper on your work surface so you can repeat with the other half of the dough.
- Remove the upper paper and put both baking trays in the oven for about 40 to 50 minutes. Rotate the pans half-way through cooking and once firm (approx. 10 minutes before the end) gently flip over and break into pieces/shards before returning to the oven to crispen further. Pay close attention towards the end as the seeds are sensitive and you don’t want them to burn.
- Once fully dehydrated and crisp remove from the oven and allow the crackers to cool completely before transferring to an air-tight container.
Note: they are super adaptable and you can play around with the flavour combinations. Garlic and onion powder both work well or you could substitute rosemary for dried oregano or thyme.
Are you ready to give this superfood a try?
If you’re in the UK Linwoods supply a good quality pre-milled flaxseed, which is available in most supermarkets. Alternatively you can grind or mill your own flaxseeds but be sure to store any surplus in the fridge or freezer as they can quickly become rancid.
Generally, flaxseeds are well tolerated but we’re all unique and it’s recommended to introduce slowly, consume with plenty of water to avoid digestive symptoms, avoid during pregnancy and check any interactions with medications you are taking.
I’d love to know how you get on with this recipe and if you would like further support in making dietary changes and optimising your gut health please do get in touch.