I make these crackers at least twice a week as they are so more-ish and full of goodness. A number of clients have been asking for the recipe since seeing my posts on Instagram so here it is:
100g ground flaxseed (look for Linwoods ground flaxseeds as they have lots of varieties)
100g mixed seeds (choose from chia, poppy, sesame, sunflower and pumpkin seeds)
100g flour (you can vary with each batch sometimes using brown rice, coconut, gram or quinoa flour or a mixture of these)
2 tablespoons olive oil or sundried tomatoes in olive oil,
Sea salt or tamari soy sauce – I use about 1 tablespoon of tamari
Mix all of the ingredients together with enough water (approx 130ml) to make a dough.
Line a baking tray with baking parchment and then roll out the dough to form a thin layer (2mm thick), it might be easier to roll with another piece of parchment on top to prevent rolling pin sticking to the dough. Score the dough into ‘ryvita’ sized crackers before baking. Bake in a hot oven (180 deg C) for approx. 20 mins until no longer soft. When cool break into crackers.
It's a good idea to turn the crackers half way through cooking - I do this by placing another baking tray on top and flipping the whole thing over, remove the parchment paper and continue to cook until crisp.
Every batch is different as you can use chopped dried sea vegetables with tamari soy sauce, or the sundried tomatoes with a little sea salt etc. Invent new crackers every time and you will never get bored of them. My current favourite combo is cardamon seeds and chilli flakes.
