You’ve just converted into a paleo lifestyle and you’re going strong. You breeze through every single day, full of motivation and inspiration but than it hits you: you are sooooo tired of those damn eggs… Especially for breakfast it can get a tiny bit tiring. I love eggs as much as anything but after day 15 the “tired-of-eggs” phase usually kicks in. Time to change things around a bit. I have to confess that initially I figured these crackers might go for a whole30 as well, but the rules state that there is no recreating of baked goods. Even if those baked goods are technically made with whole30 approved ingredients. So sorry but not for the whole30!
The funny thing is that I first tasted these crackers during a photoshoot. I was doing a whole30 at the time (of course… ;)) and I was very happy with the food that we had to shoot for this particular book. A book that is called “Living a century or more “- the cookbook version. I believe the cookbook is only available in Holland but the science behind it is based on the first book which you can find on amazon if you’re interested. I instantly fell in love with these crackers. They are perfect to spice things up. You can use them as a snack if you want or use them for breakfast with some smoked salmon or – there it is again – a fried egg. I know, I know… I did say that the issue was with the eggs, but eating them in another way can help too. I’ve also had them with tuna salad which was also delicious.
Or make a chicken salad to go with it etc. The options are endless and the crackers really easy to make!Print
Paleo flax seed crackers
- Prep Time: 30 mins
- Cook Time: 35 mins
- Total Time: 1 hour 5 minutes
- Yield: 12 to 18 crackers
- 125 gr broken flax seed (it’s ok to use the whole ones too)
- 25 gr sesame seeds
- 50 gr sun flower seeds
- 50 gr pumpkin seeds
- 1 tsp salt
- 180ml water
- 3 tbsp dried herbs of your choice (mediterranean, italian, oregano etc.)
What do you need as well:
- baking paper
- rolling pin or empty bottle
- Mix the seeds together in a bowl and add the water. Leave this to stand for 30 minutes.
- Preheat the oven to 180˚C. Cover a baking tray with baking paper.
- After 30 minutes the seeds have taken on the fluids and the mixture has become a sticky mxiture. Add the dried herbs to it.
- Divide the mix across the baking tray. Place another sheet of baking paper on top and press this into a thin layer with the rolling pin.
- Remove the top layer of baking paper and bake in the oven for around 25 minutes or until crispy.
- Remove from the oven and cut into cracker sized shapes. Turn them around so the bottom becomes the top and bake for another 8-10 minutes to dry them completely
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