Flax crackers
Crispy easy and quick to make crackers, great as nibbles or to use with soup or dips.
Ingredients
- 300 g Flax Farm ground linseed
- 250 ml Water
- 2 cloves Garlic mashed Optional
Instructions
- 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
Notes
Tasty variations
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.
