Linseed and Rosemary Crackers with Hummus and Salad
All about Linseeds
Linseeds are a good source of protein and minerals such as zinc, magnesium and iron. They are also very fibre-rich, containing both soluble and insoluble fibre to help digestive health and elimination of waste, including old hormones, from the body.
But one of the best things about linseeds is they are fantastic source of lignans, a type of phytoestrogen and antioxidant. Phytoestrogens exert a hormone balancing effect which really helpful for hormonal balance and supportive for PMS, during perimenopause, menopause but also for any age and healthy for men too.
How to store linseeds
It is best to eat linseeds milled or ground, if you eat them whole you need to soak them first. Either use freshly ground or buy ready milled in vacuum packs and once you open the pack keep in the fridge or freezer to preserve the healthy omega 3 fats – they go off very quickly otherwise. I keep all my nuts and seeds in glass jars in the fridge and my milled linseeds in the freezer.
Linseed and Rosemary Crackers
Ingredients
100g milled linseeds
100g mixed seeds (pumpkin, sunflower and sesame) freshly ground or whole as you prefer
50g wholemeal flour (for gluten free use buckwheat, chestnuts, gram or brown rice flour)
1 tbsp olive oil
1 dsp tamari (or generous grind of salt)
1 tbsp dried or fresh rosemary
Method
Add a little water while you mix together to form a dough.
Roll the dough flat between 2 pieces of baking parchment (helps stop the dough sticking to everything in sight) and when about 2 mm thick pop in the oven for about 20 minutes at 180 c
Don’t let them burn, they are done when they start to harden.
Let cool a bit before cutting into cracker shapes – I find it easiest with a pair of scissors. Store in an airtight container.
Other flavours to try:
Caraway seeds
Fennel seeds
Coriander seeds
Chilli flakes
Poppy seeds
Also enjoy with
Soup
Cheese & pickles
Mashed avocado
Mackerel paté
Liver paté
Scrambled Egg
