Flax seed crackers
When I wrote about snacking not being so good for you, I promised I would share the recipe for these delicious and simple flax seed crackers. I ate them the first time for a shoot for a book by William Cortvriendt, which is called ‘How to get to a 100 years?’ We made these shots for the cookbook that went along with the book itself. We had an interesting shoot but I totally fell in love with these crackers and make them virtually every week since than.
They do take a little time as the seeds need to soak first and than it needs to go into the oven. I also have to confess that mine rarely look as perfect as the ones you see here. But the taste is always delicious and it’s easy to vary with the herbs you’re using. Make sure to use dried herbs though as fresh ones will most certainly burn in the oven. These crackers are the perfect substitute for any storeboard ones you might have for breakfast. They’re naturally gluten free, contain healthy fats and lots of fibre and are delicious when combined with a tuna salad, freshly baked egg or smoked salmon.Print
Recipe is from Prins van den Bergh from the book ‘Hoe word je 100?’
- 125 gr broken flax seed (it’s ok to use the whole ones too)
- 25 gr sesame seeds
- 50 gr sun flower seeds
- 50 gr pumpkin seeds
- 1 tsp salt
- 180ml water
- 3 tbsp dried herbs of your choice (mediterranean, italian, oregano etc.)
What do you need as well:
- baking paper
- rolling pin or empty bottle
- Mix the seeds together in a bowl and add the water. Leave this to stand for 30 minutes.
- Preheat the oven to 180˚C. Cover a baking tray with baking paper.
- After 30 minutes the seeds have taken on the fluids and the mixture has become a sticky mxiture. Add the dried herbs to it.
- Divide the mix across the baking tray. Place another sheet of baking paper on top and press this into a thin layer with the rolling pin.
- Remove the top layer of baking paper and bake in the oven for around 25 minutes or until crispy.
- Remove from the oven and cut into cracker sized shapes. Turn them around so the bottom becomes the top and bake for another 8-10 minutes to dry them completely