Crackers and tapenade for fasting

These crackers are perfect as a snack during fasting. Don’t hesitate to vary the herbs that flavor the tapenade. Recipe taken from Great book of women’s nutrition by Mindy Pelz.

Prepare enough to always have some on hand. If you want to fast, limit yourself to 5 crackers during the fasting phase (Dr. Mindy Pelz).

Ingredients

Crackers

1 cup ground flax seeds
¼ cup hemp seeds
¼ cup chia seeds

Tapenade

2 cups brined olives, drained, pitted and chopped
1 tbsp. to s. a mixture of chopped fresh herbs (basil, dill, parsley, oregano, coriander, etc.)

Preparation

Crackers

Preheat the oven to 200°C. Cover a baking sheet with parchment paper.

Place the different seeds in a bowl and mix well.

Pour in ½ cup of lukewarm water, mix again and let sit for 10 minutes.

Spread a sheet of parchment paper on the work surface and place the seed mixture in the center. Cover with another sheet of parchment paper. Using a rolling pin, roll out the mixture to a thickness of approximately 5 mm.

Remove the top sheet of parchment paper and cut the dough into crackers using a knife or cookie cutter.

Arrange the crackers on the baking sheet and bake for 10 minutes. Turn the crackers over and cook for another 10 minutes, until golden brown. Take them out of the oven and let them cool on the baking sheet.

These crackers will keep for 3 weeks at room temperature, in an airtight container.