Homemade Fennel Crackers
Freshly made crackers are far superior to shop-bought varieties, which often contain preservatives, excess salt, and refined oils. These homemade crackers are packed with nourishing seeds and spices, offering a crisp, satisfying crunch.
However, as crackers are naturally dry and light, they can aggravate Vata, which thrives on moisture and warmth. If you have a Vata constitution or are feeling particularly ungrounded, try pairing them with a spread like hummus, avocado, or a drizzle of warm ghee to balance their drying qualities.
Serving – makes 12-15 crackers
Ingredients
1 cup cassava flour OR ¼ cup buckwheat, ⅓ cup brown rice, ¼ cup ground oats
½ cup golden flaxseeds
½ cup hemp seeds
½ cup pepita seeds
2 tsp fennel seeds
2 tsp turmeric
2 tsp pink lake salt + extra for topping
½ tsp freshly ground black pepper
¼ cup extra virgin cold-pressed olive oil + extra for topping
1¼ cups boiling water
Method
Preheat the oven to 150°C.
Mix the dry ingredients together in a large bowl.
Add the olive oil and boiling water, stirring thoroughly.
Allow the mixture to sit for 10-15 minutes, then divide into two portions and form a ball with each.
Place one ball at a time between two sheets of parchment paper and roll out until approximately 2mm thick.
Transfer to large baking trays, then remove the top layer of parchment paper.
Brush lightly with a little olive oil and sprinkle with additional salt.
Bake for 40-45 minutes, or until slightly browned and crisp.
Remove from the oven and break into individual crackers. Leave to cool completely before serving.
Dosha Adaptation Guide
Vata – These crackers are naturally dry and light, which can increase Vata’s tendency towards dryness and imbalance. To counteract this, serve them with a moist and grounding dip like hummus, ghee, or mashed avocado.
Pitta – Great for Pitta, as the cooling seeds and turmeric help balance heat. Enjoy with a light spread such as coconut yoghurt or cucumber dip.
Kapha – Ideal for Kapha, as their dry and light nature counteracts heaviness. For extra digestion support, add a pinch of chilli or ginger to the dough.
