Lemon Zest, Fennel & Poppy Seed Crackers

These lemon zest crackers are protein rich and packed full of healthy fats as well as zinc and iron, great for brain health.  Looking after our digestion and gut health is key to brain health. While 60% of our brain is actually made from fat. Essential fats are not made in the body so it is important that we get them from the diet for optimum brain function. This recipe contains lots of healthy fats from the nuts, seeds and coconut flour ensuring that our brain is getting essential fats. While fennel seeds aid digestion and may help alleviate bloating and gas making them gut friendly too!

  • 60g almonds
  • 60g cashew nuts
  • 1 tablespoon coconut flour
  • 30g linseeds
  • 30g sunflower seeds
  • 30g pumpkin seeds
  • 2 tablespoons fennel seeds
  • 2 tablespoons poppy seeds
  • 1 egg
  • Juice of 1 lemon
  • grated peel of 1 lemon
  • 1/2 teaspoon sea salt
  • 2 tablespoon coconut oil (melted)

Preheat the oven to 180C / Gas 4

Line a baking tray with baking parchment

Add the almonds, cashews and coconut flour into a food processor or high speed blender. Grind finely.

Next, add in the seeds and salt and pulse.

Add in the coconut oil, lemon rind and lemon juice. If you prefer a more lemony flavour, you can add more lemon juice/zest.

Finally, add the egg and stir well so that all the ingredients are well mixed.

Roll out the dough between 2 pieces of baking parchment until the mixture is 1/4 inch thick.

Bake for 20-25 minutes until crisp and golden in colour. Cool on a wire rack. Use a pizza cutter to into crackers.

Enjoy with hummous or with a spread of nut butter or tahini for a more substantial nutritious snack.

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