Glutenfree & vegan flax seed crackers with sunflower and pumpkin seeds

Easy to make crackers made from seeds: flax, pumpkin and sunflower seeds. By using flax seed, you do not need an egg or any other binding agent. And you don’t have to use flour either. This makes the crackers suitable for a glutenfree and vegan diet. Seeds contain fat. So these crackers are Medical Medium if you don’t eat completely fatfree. And you better don’t eat them for breakfast or during a cleanse!

Ingredients

• Flax seeds – About half of the seeds you use should be ground flax seeds. That absorb all the water, get sticky and bind everything together. Buy whole seeds and grind them yourself. Can be replaced by chia if needed.
• Other seeds – I usually take pumpkin and sunflower for the other half. But you can take any seeds you like, or even nuts. Like hemp, pecans or walnuts.
• Water
• Salt – But that’s optional and use as less as possible if you are following the MM protocol. I use Celtic seasalt. If you use Himalayan, be sure its not polluded.

Ground flax seeds

Make sure that about half of the dough consists of flax seed. Chia seed can replace the linseed. Both provide binding. For the other half, you can choose any other seeds that you like. I like pumpkin and sunflower seeds the best but you can also use hemp. If you like to use nuts its best to use walnuts or pecans.

Grind flax seeds yourself

It’s best to buy whole flax seed. If you buy it broken or grind it yourself in bulk in advance, it will oxidize quite quickly and you will lose good nutrients. It does have to be ground first before you can process it. If you leave it whole, it will not be digested properly. And for these crackers you need the full binding properties that come with ‘broken’ seeds. I use an electric coffee grinder or a small kitchenaid (the one that usually comes with an immersion blender) with an S-knife for this. If you replace the flax with chia you don’t need to grind it: chia will even bind very well when its whole.

Easy to roll

You can roll the ‘dough’ between 2 pieces of parchment paper. Then the edges might get a bit oneven.

To easily roll out the dough and get nice edges, you can use a sheet of baking paper. First fold it to the desired size (10×11 inches or 25×30 cm). Fold the edges well. When the dough is ready, unfold the dough paper again, flatten the dough in it, then close it and turn it upside down (folded edges down on your work surface). Finally, roll the rolling pin over it.

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