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Crackers for crackers

Many people have an intolerance to wheat and gluten but even if you don’t, cutting down on wheat, which is hard for your body to digest and can cause irritation and inflammation in your colon, is a good idea. What to eat instead of bread though? Often it can seem an intolerable idea to give up that sandwich at lunch time but here we have an even yummier alternative: seaweed and seed crackers. They are not only incredibly moreish (they’re particularly good paired with home-made hummus or babaghanoush), they’re packed with protein, oil and mineral goodness.

Once you’ve tried them there will be no turning back and if you’re anything like me, even though they’re so simple to make, you’ll be filled with pride at having made them!

Ingredients (makes approx 3 trays)
1 handfull of seaweed (wakame or sea salad flakes)
100 ml oatflakes or other
100 ml sesame seeds
100 ml flax seed
100 ml pumkin seeds
100 ml sunflower seeds
300 ml spelt, millet or rice flour
1 tsp salt
100 ml olive oil
200 ml water or add more as you need when mixing

Method
If using wakame begin by soaking it in cold water for 15 minutes. Otherwise sea salad flakes can be added directly.

Using a measuring jug, measure all the ingredients and add to a bowl. Mix to form a wet ‘porridge’. Roll the dough very thin in between 2 sheets of baking parchment. Peel away the upper sheet before placing in pre-heated oven on a baking tray.

Bake at 190 degrees for about 12-15 minutes until crisp (keep checking because they’re thin and can quickly burn).

Variations
You can experiment with these crackers by using different ingredients. Omit the seaweed and add sundried tomaotoes, olives, flaked almonds, rosemary and use whatever seeds you have at hand.

Thanks to Hayley North for this fab recipe, which you’ll find in her book The Holistic Kitchen.

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