Recipe modified from Hugh Fearnley-Whittingstall
75g oat bran
75g whole rolled oats
1/2 tbsp. LSA or ground flaxseeds
1/2 tbsp. chia or hemp seeds
1/2 tbsp. pumpkin seeds
50mL macadamia nut oil (or olive oil)
Pre-heat oven to 170C and line a baking tray with baking paper.
In a bowl, combine all of the ingredients except the oil. Make a well in the centre, add oil and mix well.
Add 75-100mL boiling water until mixture comes together and forms a dough light consistency - let sit for 5-10mins.
Roll dough between 2 sheets of baking paper until 0.5cm thick. Mark crackers into squares using a sharp knife and transfer to baking tray.
Bake for 20-30mins until lightly golden. Let cool on a wire rack before transferring to an air-tight container. Store for up to 1 week.
- mashed avocado
- cottage or ricotta cheese and tomato
- cheddar or swiss cheese
- peanut or nut butter
- quark and smashed raspberries
- goat cheese and a fresh date
- hummus or beetroot dip
Casey Dick | Passionate Dedicated Natural Nutritionist | Brisbane, Australia, Dietary Nutritionist, Healthy Body and Mind Advocate, Natural Hormone Balance & Healthy Weight Loss, Natural Skin Health, Anorexia, Eating Disorder Recovery, Orthorexia, Thyroid, Non-dieting Approach, Gut Health, Nutritionist specialises in PCOS, Why can’t I lose weight, Weight Loss Resistance