A great base layer that packs a crunch.
Flaxseeds are a concentrated source of phytoestrogens, converted by beneficial bacteria into two protective hormone-like substances enterolactone and enterodiol. They also have a laxative effect so are good for digestion. Sunflower seeds are an excellent source of vitamin E and vitamin B1, which is needed for the production of acetylcholine, a neurotransmitter molecule required for memory.
What you need:
1 cup flax seeds
1 cup sunflower seeds
½ red pepper
2 sun dried tomato
½ tsp salt
1 tbsp sesame
What you do:
Preheat the oven to 160 degrees.
Grind the flax and sunflower seeds to a flour in a blender.
Empty into a mixing bowl.
Add the pepper, tomato, water, salt and egg to the blender, blitz for 10 seconds to mix thoroughly.
Add to the mixing bowl.
Stir the ingredients thoroughly to combine them.
Prepare a baking sheet by coating lightly with olive oil.
Then spread the mixture thinly over the base to a cracker-like thickness.
Using a knife, run lines through the dough to make individual crackers.
Sprinkle over the sesame seeds and place into the oven for 30 minutes.
Remove from the oven and turn each cracker over to expose the underside.
Return the baking sheet to the oven so that the bottom of the cracker dries out.
Leave for 5 minutes then turn the oven off and allow the crackers to cool.