Fennel & Poppy Seed Crispbreads

Fennel & Poppy Seed Crispbreads

By nutritional therapist Christine Bailey

Nut and seed crispbreads packed with healing minerals including zinc and the addition of fennel seeds can help alleviate bloating and flatulence. Serve with spreads or use to accompany salads and soups. These will keep well in an airtight container for one week.

(makes 12 crackers)

60g almonds
60g cashew nuts
1 tbsp coconut flour
30g pumpkin seeds
30g sunflower seeds
30g sesame seeds
2 tbsp poppy seeds
2 tbsp fennel seeds
½ tsp sea salt
2 tbsp coconut oil, melted
50ml water

Place the almonds, cashews and coconut flour in a food processor and grind up until fine. Pulse in seeds and salt until almost fully ground but leave a little texture.

Add the oil and enough water to form a soft dough ball. Roll out dough between two pieces of parchment paper to ½ cm thick. Cut into crackers.

Bake in the oven for 20 to 25 minutes until golden and crisp.


Recipes and images taken from The Gut Health Diet by Christine Bailey, published by Nourish Books.


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