My seeded crackers – and why your hormones need them.

Image thanks to Friends Gather Round.

Are you with me when I say food is medicine?  Want a little more proof?  Today I’m serving up a ripper when it comes to supporting your health and your hormones.

I’m a wild fan of nuts and seeds.  I utilise nuts and seeds as part of a treatment protocol when it comes to supporting healthy hormones.

Did you know, both flaxseed and pumpkin seeds are great to support healthy oestrogen and absorb any excess oestrogen that may be reeking havoc with your hormones (think weight gain, missing periods, late periods and ovulation pain as a few clues)?  Equally, sesame seeds and sunflower seeds help to support healthy progesterone.  They can be used in a method known as seed cycling – you can read more about that here.

Let’s not stop there.  Let’s take things a little further.  In the clinic I also utilise fibre as a means to help move excess hormones through the body (especially testosterone – hello to PCOS readers) – since they will bind to fibre and move out via the bowels.  With this in mind, I very often have patients include psyllium and slippery elm in their diet as a means to unlock this little treatment gem.

Now – how do you combine all this into something tasty and delicious?  Today I have the answer.  Seeded crackers!  I first served these up at one of the cooking classes I was invited to hold at Alyce Alexandra’s Cooking School here in Melbourne.  With all the goodness this simple snack offers you’ll easily fall in love.


My seeded crackers


+ 150g sunflower seeds

+ 100g sesame seeds

+ 50g flax seeds

+ 50g pumpkin seeds

+ 2 cups of water

+ 2 tbsp psyllium husks

+ 2 tbsp slipper elm (optional)

+ 1 tsp Himalayan sea salt

+ 2 tbsp honey (optional – add for a sweeter cracker)



1.  Prehead oven to 160 degrees.

2.  Line a couple of medium size baking trays with baking paper and set aside.

3.  Combine all ingredients in a large bowl.  Once combined set aside and allow the psyllium to take on the liquid.  You may need to add a little more liquid to ensure it combines depending.

4.  Divide the seed mix and spread out evenly across the two trays.

5. Place in oven and cook for approx 60 minutes.

Enjoy alongside hummus or avocado dip.  These are a perfect snack also topped with figs and feta!


  • June 26, 2015 By Naomi Lee 6:13 pm

    Do you store these in the fridge or the pantry? How long will they last?
    Look delicious thank you

    • June 29, 2015 By Nat Kringoudis 6:57 pm

      I store mine in an airtight container – usually in the pantry. They don’t last long!

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