[Latin Name] Hypericum perforatum

[Plant Source] From China

[Appearance] Brown fine powder

[Specifications] 0.3% Hypericin

[Particle size] 80 Mesh

[Loss on drying] ≤5.0%

[Heavy Metal] ≤10PPM

[Pesticide residue] EC396-2005, USP 34, EP 8.0, FDA

[Storage] Store in cool & dry area, keep away from the direct light and heat.

[Package] Packed in paper-drums and two plastic-bags inside.

[What is St. John's wort]

St. John’s wort (Hypericum perforatum) has a history of use as a medicine dating back to ancient Greece, where it was used for a range of illnesses, including various nervous disorders. St. John’s wort also has antibacterial, antioxidant, and antiviral properties. Because of its anti-inflammatory properties, it has been applied to the skin to help heal wounds and burns. St. John’s wort is one of the most commonly purchased herbal products in the United States.

In recent years, St. John’s wort has been studied extensively as a treatment for depression. Most studies show that St. John’s wort may help treat mild-to-moderate depression, and has fewer side effects than most other prescription antidepressants.

[Functions]

1. Anti-depressive and sedative properties;

2. Effective remedy for the nervous system, relaxing tension, and anxiety and lifting the spirits;

3. Anti-inflammatory

4. Improve capillary circulation

Round Chia and Flax Seed Crackers with Pumpkin, Sunflower and Sesame Seeds ~ Gluten Free

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Round Chia and Flax Seed Crackers with Pumpkin, Sunflower and Sesame Seeds ~ Gluten Free
In a large bowl combine with a fork:
½ Cup Chia Seeds
½ Cup Ground Flax Seed Meal
½ Cup Unsalted Roasted Pumpkin Seeds
½ Cup Unsalted Roasted Sunflower Seed
½ Cup Sesame Seeds
¼ tsp. Salt (If using Salted Seeds skip adding the Salt)
1 Cup Water
Mix together until combined and let sit for 10 Minutes, if the mix is to dry add a little more water.
As the mixture sits it will thicken.
(Optional if you would like to add any herbs/spices add them in with the seeds before you add the water)
Line a cookie sheet with a Sil-pat Baking mat or Parchment Paper.

I used a Cookie Scoop #50 to evenly measure out the Cracker Rounds. Use any size of your choice.
Place the scoops onto the Prepared Cookie Sheets.
Use a small piece of Wax Paper,, Place the wax paper over one of the scoops. Use a Small Plastic Container or cup and Flatten the Crackers into Rounds

Bake in a Preheated 325* Oven

Bake for 30 minutes
Turn the Crackers over and continue baking about 10 more minutes or until done.

Depending on how thick you make your crackers and how much liquid you add will determine how long they take to bake.

I removed any crackers that were nice and crispy and placed on a wire rack. I continued baking the last few crackers a few more minutes. Make sure they are dry and not moist when you touch them. If you made them very thick.. you can turn your oven down to 300* to make sure they are completely dry.

Cool them completely on a wire rack before storing in a container. These stay fresh for a couple of weeks in an air tight container.

https://www.bobsredmill.com/

Silpat Baking Mat: Silpat: The Original Non-Stick Mat https://silpat.com/

Camera:
Canon PowerShot SX230 HS

Editor:
Corel ~ Videostudio ProX4 Professional Video Editing Software

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