Have you broken up with bread? Sick of gluten free replacements? Too cold for crudités to enjoy with your dip? And flavourless rice cakes just don’t cut it….why not try seed crackers? This tasty flaxseed recipe is easy to make, very low in carbs and due to its high fibre content, will certainly keep you ‘regular’.
Ingredients for Flaxseed Crackers
- ½ cup of flaxseeds
- ¼ cup of pumpkin seeds
- 3 heaped dessertspoons of chia seeds
- Water (enough to cover the flaxseeds by 1 inch)
- 2 tablespoons of Herbs de Provence
- 1 tablespoon of dried parsley
- 1 teaspoon of turmeric
- 3 preserved lemons, separate the peel from the pulp and finely chop both
- ½ teaspoon of salt & Pepper
- Pre heat the oven to 80 degrees Celsius.
- Mix the flaxseeds, pumpkin seeds and chia seeds with the water and leave to soak for 2 to 24 hours in a bowl.
- When ready the seed mixture should have fully absorbed all the water and have a mucilaginous consistency.
- Mix in the herbs, turmeric, preserved lemon, salt and pepper into the flaxseeds.
- Line a flat tray with baking paper.
- Spread the seed mix on to the baking paper creating a very thin layer (if it is too thick it will take a lot longer to crisp and easily fall apart).
- Place in the oven and bake for 45 minutes to 1 hour on one side.
- Remove from the oven and flip over to bake on the other side. The easiest way to do this is to cut a new piece of baking paper, lay it on the baked layer of the seed mixture and flip over. Place the new baking paper side down on the tray and remove the old baking paper exposing the unbaked side.
- Place in the oven for another 45 minutes to an hour to bake. You may need to flip the seed mixture over another 2 times for it to be really crispy.
- Once it is crispy remove from the oven and break up into pieces.
- Serve with dips, soup, guacamole, salsa or pop some of your favourite kefir cheese on top.