**LIFE CHANGING CRACKERS**

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These delicious crackers are made using whole grains, nuts and seeds, and are incredibly high in fibre and protein.  Their creator describes them as “Crispy, crunchy, flaky, seedy, and so tasty, this crispbread that is my new go-to for every meal of the day, and snacking in between!”

They’re unbelievably delicious, but also packed full of psyllium husks – an amazing natural fibre that also helps to reduce cholesterol levels, aid weight loss, and alleviate any digestion problems. The husks acts like “a broom to sweep the colon free of toxins.” (@mynewroots)  Any research into digestion and gut health will lead you towards trying to introduce these, and this recipe does so in such a tasty way!

https://www.mynewroots.org/site/2014/07/the-life-changing-crackers/

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The Life-Changing Crackers (Makes 2 baking sheets of crispbread)

Ingredients:
135g sunflower seeds
90g flax seeds
50g pumpkin seeds
40g sesame seeds
150g rolled oats
2 Tbsp. chia seeds
3 springs of rosemary (optional)
4 Tbsp. psyllium seed husks (3 Tbsp. if using psyllium husk powder)
1 ½ tsp. sea salt
1 Tbsp. maple syrup
3 Tbsp. melted coconut oil
350ml water

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Directions:
In a big bowl mix together all the dry ingredients (seeds, oats and husks)

In a separate bowl mix together the maple syrup, oil and water.

Slowly add this wet mix to your dry mix and stir until it’s a thick dough.

Divide the dough roughly in half, and set aside one half. At this stage you can make different flavours if you want to half one half a little different. For example, adding rosemary for a little extra taste.

Pick up one of the balls and place it between two sheets of baking paper. Use a rolling pin to flatten it out into a thin sheet of the mixture. Take off the top layer of baking paper and use a sharp knife to score the lines of the crackers. Rectangles are easiest (just criss-cross the entire sheet of mixture)

Repeat with the other half of dough.

Let sit out on the counter for at least 2 hours, but ideally all day.

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Later, preheat oven to 175°C.

Slide the dough onto a cookie sheet and bake (with baking paper underneath it).

After 20 minutes, flip the cracker over (don’t worry if it breaks!!) and peel the baking paper off of the top. This way both sides get crispy.

Pop in back in to oven to bake for another 10 minutes, until fully dry, crisp, and golden around the edges.

Let them cool completely, then break crackers along the scored lines.

Enjoy with dip or any toppings you like!

You can keep these for up to 3 weeks in a Tupperware

PWPantry x

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