Makes 20
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- Mix the flaxseed and the water and let it rest for 15 minutes until thickened.
- Preheat the oven to 70˚C/50˚C fan/gas mark 1.
- In a large bowl, combine the almonds, pumpkin seeds, berries, coconut flakes, apple cider vinegar, garam masala, and salt. Add in the flaxseed mixture and mix until well combined.
- Line the baking tray with parchment paper and spread the mixture evenly, about ½ cm thickness.
- Place the baking tray on one of the upper racks of the oven and bake for 2½-3 hours, or until fully dried.
- Cut the crackers into squares and cool for two hours until hardened, before storing.
Test kitchen tips:
- We used sprouted almonds for better digestibility, but if you can’t find them at your local health-food store, pre-soak regular almonds for 12 hours before starting the recipe.
- Adding flaxseeds and pumpkin seeds to your diet can help balance your estrogen levels, particularly during the first 14 days of your cycle.
Nutrition Facts
Per serving: 102kcals, 7.1g fat (2.3g saturated), 7g carbs (3.2g sugars), 2.8g protein, 3.4g fibre, 0.098g sodium
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