Recently I wrote about foraging for Stinging Nettle seeds, which are highly nutritious and have amazing adaptogenic properties.
Now that my seeds have dried, I have passed them through a sieve to remove any twiggy bits, stems and leaves. Now I have a jar full of my dried nettle seeds. They keep for a long time.
I have decided to have a go at this recipe for Nettle Seed & Flaxseed Crackers from the Gather Victoria website and cookbook.
These crackers are low in carbs, high in fibre and gluten, grain and nut-free.
Nettle Seed & Flaxseed Crackers
- ¾ cup ground flax seeds
- ¼ cup of nettle seeds
- 4 tablespoons sesame seeds
- 1 tsp. sea salt
- 1 tsp. granulated garlic powder
- ½ cup of water
- Preheat the oven to 175C / 350F.
- Line a large baking sheet with greaseproof paper.
- Add the seeds, salt and garlic powder to a mixing bowl. Slowly mix in the water until a rough “dough” forms.
- Shape into a ball. Place your dough on the greaseproof paper. Cover with another piece of greaseproof paper, then using a rolling pin, roll it out to about ¼ inch thick. With a knife, gently cut your dough into cracker shapes.
- Bake in the oven for approximately 30-35 minutes. Remove from the oven and allow to cool completely.
- Store in an airtight container for up to two weeks.
FREE JULY RECIPE BOOK
I’ve been putting together a few seasonal recipes in a book for you to download.
I have lots of other freebies there too.
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