Seed-cycling flaxseed crackers recipe

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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.

Per serving: 102kcals, 7.1g fat (2.3g saturated), 7g carbs (3.2g sugars), 2.8g protein, 3.4g fibre, 0.098g sodium

Seed-cycling flaxseed crackers