Try the Seed Rotation Method by adding flaxseeds and pumpkin seeds to your diet to rebalance your estrogen levels. Eat one 2–by–2 inch cracker per day for the first 14 days of your cycle. If you have a sensitivity to nuts, omit the almonds. I use sprouted almonds for better digestibility, but if you can’t find them at your local health-food store, presoak the almonds for 12 hours before starting the recipe. If using the oven method, keep the oven temperature in the ideal range of 120° to 150° by leaving the oven door ajar or even wide open (most ovens do not offer temperatures lower than 150°). This will prevent the crackers from burning and will create air circulation to dry them.
See also Chia, Flax + Pumpkin Seed Crackers
Excerpted from Cooking for Hormone Balance by Magdalena Wszelaki, HarperOne, 2018. Reprinted with permission.
1 cup ground flaxseed, lightly packed
1 cup hot water
1 cup raw, chopped, sprouted almonds
1 cup raw ground pumpkin seeds, lightly packed
½ cup dried apples, coarsely chopped
1 cup coconut flakes
1 tbsp apple cider vinegar
1 tbsp garam masala
1 tsp sea salt
In a medium bowl whisk the flaxseed with the water and let it rest for 15 minutes.
If using the oven method, preheat the oven to the lowest temperature possible, not higher than 150°.
In a large bowl, combine the almonds, pumpkin seeds, apples, coconut flakes, cider vinegar, garam masala, and salt. Mix in the flaxseed mixture until well combined.
Line the baking tray with parchment paper and spread the mixture evenly, about ¼ inch in thickness. Place the thermometer in the oven to monitor the temperature.
Place the baking tray on one of the upper racks of the oven and bake for 2½ to 3 hours or until fully dried. Check the thermometer regularly to make sure the oven temperature does not rise above 150° and the crackers don’t burn.
Cut the crackers into squares and cool until hardened, about
2 hours, before storing.
Spread the cracker mixture on dehydrator trays, about ¼ inch in thickness. Dehydrate for 4 hours at 120°, then cut into squares, turn over, and dehydrate for another 4 hours at 120°. Keep in an airtight container at room temperature for up to 2 weeks.
- Serving Size: 20 crackers