Crunchy Fennel Seed Crackers
Ingredients
- 50g sunflower seeds
- 50g pumpkin seeds
- 50g sesame seeds
- 25g whole linseeds (flaxseeds)
- 25g chia seeds
- 100g rolled oats
- A large pinch of fennel seeds
- A small pinch of dried chilli
- 1/2 tsp sea salt
- 1/2 Tbsp maple syrup
- 1 1/2 Tbsp coconut oil, melted
- 175ml water
Preparation
Preheat the oven to 190°C/370°F and line a baking tray with baking paper
Combine all the dry ingredients in a large bowl and mix together well
In a separate small jug, mix together the maple syrup, melted coconut oil and water and add to the dry ingredients, then stir until the mixture starts to thicken and the chia seeds and oats have taken on the excess moisture
Spread the mixture out onto the lined tray until it is about 1/2 cm thick
Bake the crackers for 20 minutes
Remove from the oven and flip the sheet over, then peel off the baking paper to expose the underside of the crackers and place back into the oven and bake for a further 20 minutes
They should turn a lovely golden colour around the edges and have firmed up when they are ready
Leave to cool, then snap into assorted shapes
Notes
Fennel supports heart health due to its fiber, potassium, folate, vitamin C, vitamin B-6, and phytonutrients, and it lacks cholesterol
Fennel contains choline, which aids sleep, muscle movement, learning, memory, and has anti-inflammatory properties
Due to its fiber content, fennel helps prevent constipation and promotes digestive regularity
