Recently a good friend of mine have been supporting each other to plan meals and healthy snacks for the week ahead, then cook and prep them together while we help to watch eachother’s kids. We feel more connected in community and we share the efficiency of childcare and cleanup. Then for the rest of the week, we just reach in the fridge or freezer and pull out food that takes only moments to make.
I know personally that when dealing with histamine intolerance it can be hard to find healthy snacks, and inbetween meals is one of the most vulnerable times because when our blood sugar is low its easy to cave in to eating food that triggers migraine. Many snacks are also sweet. So our challenge was to create some healthy savory snacks.
We chose to make these crackers as a healthy base on which to spread all kinds of yummy sauces and nut cheeses. While these crackers are not particularly glamorous on their own, they are an amazing substrate on which to put other stuff. And they’re super healthy. The flax seeds contain important glutamate scavengers, the sesame seeds offer calcium and magnesium, and the sunflower seeds offer copper and B6. Perfect!
These crackers are easy to make if you have a dehydrator. This week I’ve enjoyed pairing them up with cheese-free pesto and almond cheese. I like to double this recipe so I have many on hand for the entire week.
Basic Raw Cracker Recipe
2 cups ground flax seeds (blend in blender)
2/3 cup whole flax seeds
1 teaspoon sea salt
1 teaspoon Italian spices (fresh or dry oregano, thyme, basil, parsley, chive, etc)
2 2/3 cup water
1 1/3 cups sunflower seeds
1/2 cup sesame seeds
Mix everything together in a mixing bowl.
Line two dehydrator trays with parchment paper or teflex sheets. Spread batter evenly on two trays using the back of a spoon.
Start dehydrating the crackers. I generally dehydrate everything at 120 degrees for the first hour, then I reduce the temperature to 105 degrees for the remainder of the cooking time.
Score the crackers. Once the crackers are starting to harden up (four hours later?), use a knife to score the crackers along wherever you want the crackers to separate. (This will make them easier to break later on.)
Remove paper or teflex. Once the crackers are holding their shape together very well (8 hours in the dehydrator?), break them apart along the score lines. Remove the parchment or teflex sheets and place the crackers directly on the dehydrator tray.
Finish dehydrating. Some people like their crackers a bit moist. I like this particular recipe to be very dry. If you plan on keeping them for a few weeks or more in storage, then you must ensure that there is no moisture left.
The original recipe from Rawtarian can be found here. She also has many other cracker recipes that are a bit more jazzy.
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