Flax and Miso Crispbreads

‘Flax seeds are a woman’s best friend’ … no matter if you’re premenstrual,  peri- or post-menopausal.

That’s because flaxseeds (sometimes called linseeds) are a great source of alpha-linolenic acid (ALA), and lignans (polyphenols that contain phytoestrogens) and fibre.

All really beneficial during the perimenopause and menopause due to their unbelievably healthy effects.

Great physically and for mood too. For more about flax seeds take a look at my post here. 

If you'd like to see a video making these delicious crispbreads head to my YouTube here. 

6 tablespoons sesame seeds
4 tablespoons shelled/hulled hemp seeds
optional - 5 tablespoons chia seeds
6 tablespoons ground flax seed/linseed 
50g/8 tablespoons buckwheat flour or other flour
1 teaspoon sea salt flakes
1 teaspoon miso powder or 1 heaped teaspoon miso paste
1 tablespoon extra virgin olive oil
50mls water
1 tablespoon pumpkin seeds to decorate top 

Set your oven to 180ºC (350ºF) fan forced or 200ºC (390ºF) regular.

Mix all the ingredients together in a bowl using a spoon; This mixture is quite sticky. Allow to rest for 10 minutes.

Tip the mixture in between 2 sheets of baking paper/parchment paper. Flatten out using the back of your hand or a rolling pin to be as thin as possible, ideally somewhere between 2-3mm.

Bake in the oven for 15-20 minutes, then remove and allow to go completely cold before breaking up into portions.

These will store in an airtight container for a few weeks. If they go soft, put them in a hotish oven for 5 minutes to crisp up again. 

Low Histamine Swaps:
If you are histamine intolerant or a health professional has asked you to follow a low histamine diet then you can swap some of the seeds to make this crisp bread low histamine.
> Use chia seeds instead of flax seeds (flax seeds for many histaminergic people may be perfectly ok, but for a few they can potentially be symptom triggering).
> Instead of sesame seeds use extra hemp seeds and/or chopped up pumpkin seeds
> Take out the miso paste/powder, instead add a extra ½ teaspoon salt