Pumpkin, Flaxseed & Turmeric Crackers


The rich colour of turmeric is due to the active ingredient curcumin which holds an impressive package of health benefits:  anti-inflammatory, anti-oxidant, anti-bacterial, detoxifier for the liver, aiding healthy blood and helping improve digestion.

Turmeric is also recognized as an adaptogen which helps support your nervous system against stress and your immune system simultaneously. In addition turmeric contains manganese, magnesium, zinc which our bodies use to aid the digestion as well as C and B group vitamins.

FYI: Studies showed having black pepper with turmeric aids the absorption of curcumin. 

1 cup almond meal
½ cup ground flaxseeds
1 tbsp chia seeds
¼ cup pumpkin seeds
¼ cup sesame seeds
1 tsp turmeric
¼ tsp smoked paprika
sea salt & pepper
1 egg
1 1/2 Tbsp coconut oil – melted

Place all the dry ingredients into a food processor and pulse until combined.
Add in the melted coconut oil and egg then pulse again for a minute or two. It will be moist but not dough like consistency. If it appears to dry just add a teaspoon of water and pulse again to combine. 

Put a piece of baking paper on the bench, then turn the dough onto it and cover with another sheet of baking paper.  Use a rolling pin to roll out dough to about 3 mm think.

Take off top paper and cut into the size you want your crackers, then using a spatula place onto a lined baking tray.

Bake at 180 degrees for about 15 mins or until golden. 

Remove from oven and slide the paper with hot crackers onto a wire rack to cool. 

Store in airtight container. 

Keep in the fridge for up to 5 days.