Flax Seed Crackers

Today's post comes from Jenny Phillips who specialises in aiding cancer patients with diet and lifestyle interventions. She herself recovered from breast cancer 10 years ago and wishes to pass on her wisdom to others. 

If you sometimes crave the comfort of carbiness, these are a delicious low carb and wheat free alternative to regular crackers. They are full of protein, fibre and minerals, and are ideal with dips and spreads. Check out the previous recipe for raw beetroot dip (link here) or spread with lashings of hummus.

Ingredients

1 cup flax seeds
1 cup sunflower seeds
1 tbsp sesame
½ red pepper
2 sun dried tomato
120ml water
½ tsp salt
1 egg

Method

1.   Pre heat the oven to 150 degrees

2.   Place the flax and sunflower seeds in a blender, and blitz into a flour like consistency.

3.   Pour the ‘flour’ into a mixing bowl. Add the sesame seeds.

4.   Place the red pepper, tomatoes, water and salt n the blender. Blitz briefly until the vegetables are finely chopped. Pour into the mixing bowl.

5.   Add the egg, and mix well until the mixture forms a dough.

6.   Split the dough into two, and spread thinly on two lightly oiled baking trays. I use Pampered Chef stoneware.

7.   Using a knife, run lines down and across the flattened dough to make cracker shapes.

8.   Bake for 35 minutes and then leave to cool in the oven. Once cooled keep in an airtight container in the fridge.

Jenny Phillips is a Registered Nutritionist, author and ex-cancer patient. 

Her first book – Eat to OUTSMART Cancer – is essential reading for anyone looking to recover or prevent cancer. Read our review here