Flaxseed crackers

Flaxseed crackers

By
From
Green Kitchen At Home
Makes
1 large oven tray of crackers
Photographer
David Frenkiel

These crunchy little crackers are magically only made from seeds and water, which makes them both super-easy and the opposite of unhealthy. We usually put them on the table with some hummus or beetroot spread, but they are great with a slice of cheese on top as well.

When baking them, it is essential to spread the seed gel very, very thinly and then bake them for long enough so they crisp up without being burnt. We simply season them with salt and fennel seeds, but (almost) anything in the spice cabinet can be used.

Ingredients

Quantity Ingredient
110g flaxseeds, colour of choice
40g chia seeds, colour of choice
1 teaspoon fennel seeds
or seeds of choice
1 teaspoon sea salt

Method

  1. Place the seeds and salt in a medium-sized bowl, cover with 360 ml of water and mix until combined. Set aside to soak for 1 hour so that the seeds bind together to form a gel.

    Preheat the oven to 100°C and line a baking tray with parchment paper. Pour the seed gel onto the tray and, using a spatula or your hands, spread the gel out into a thin and even layer to cover the entire surface of the tray. Bake for about 2½ hours or until golden and crispy.

    Remove from the oven, turn the tray upside down and carefully remove the parchment paper. Allow to cool completely on a wire rack before breaking up into smaller pieces.

    Store the crackers at room temperature in an airtight container and they will keep for about 1 week.
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