I was given this recipe by a customer at Borough Market several years ago. Her version of it had no quantities but no matter how I made them they were perfectly delicious crackers every time.
Rich in omega-3, fibre, protein and antioxidants
This is how my customer told me to make linseed crackers.
Simple, two ingredients
There are just two basic ingredients: Flax Farm ground linseed and water, plus mashed garlic or whatever else you fancy to vary the flavour.
The make it “by eye” recipe:
If you like garlic mash 2 garlic cloves and place in a mixing bowl; if you don’t like garlic proceed to next step. Add some Flax Farm ground linseed, just some, about a mug-full or so. Then add enough water to make a stiffish paste. Place the paste between two sheets of silicon paper and roll thin, take top silicon paper off and bake for about 10 mins until just leathery and beginning to colour but not brown, then turn over and remove the other sheet of silicon paper and bake for another 10 mins, then reduce temperature of oven to close to 100C and cook until dried out and crispy.
I have made this into a more accurate recipe below for those who like more precise quantities.
If you want to keep it raw simply put into a food dehydrator.
Absolutely irrisistable and delcious
We made these several times to sell on the Flax Farm market stall at Borough Market but every time we ate them all before we got them there, so we gave up and started giving out the recipe instead.
Crispy easy and quick to make crackers, great as nibbles or to use with soup or dips.
Mash garlic cloves, if using, and place in a mixing bowl
Add the Flax Farm ground linseed then add enough water to make a stiffish dough. If it is too soft add extra linseed or more water to soften.
Place the dough between two sheets of silicon paper and roll thin.
Remove top sheet of silicon paper and bake for about 10 mins until just leathery and beginning to colour but not brown,
Then turn over and remove the other sheet of silicon paper and bake for another 10 mins. Finally reduce temperature of oven to about 100C, or the temperature you'd cook meringues, and cook until dried out and crispy
This is the basic recipe for making raw crackers; the variations are endless. You can make all these raw or cooked as above. Adding extra ingredients can increase the drying time.
Replace between quarter and half the linseed with finely grated Parmesan or Cheddar cheese; or nutritional yeast.
Mix whole or ground curry spices into the dough
Add whole linseed, pumpkin seeds or sunflower seeds.
Add tomato paste to mix
A couple of teaspoons Italian herbs.
Add a handful of finely shredded kale, spinach, leek or onion.
Sprinkle with any cheese half way through.
Halfway through spread the sheet of cracker and with Marmite, add seeds for extra interest.