Flaxseed and Chia Seed Crackers
When you want to keep your gluten-free obsession on the cheap end, you gotta get dirty – or at least your kitchen counter has to. This is why I literally went crazy on flaxseed crackers. After buying a whipping £4 pack of 4 small raw crackers, I was all about recreating the crunchy flaxseed goodness on a budget. I got wholesale amounts of chia and linseeds (you can grind those or use flaxseeds) and so my obsession began. Flaxseed and Chia Crackers + Wasabi Pea dip = my idea of heaven.
- 250 g flax seeds
- 3 tbsp chia seeds
- 200 ml water
- 3 tbsp sunflower seed
- 3 tbsp almond meal
- 1 1/2 tsp salt
- 3 tbsp rosemary
- Preheat oven to 150. Line a large baking tray with greaseproof paper and make sure you cover it in rapeseed oil / coconut oil. In a large bowl, soak flax and chia seeds in water for 15-20 minutes (beware this fella is going to get quite glue-y). Add the rest of the ingredients and mix well for a good minute.
- Spread the mixture on the lined baking sheet and bake at 150 for an hour and a half. Let it cool for 20mins, flip it over and bake for another hour and a half. Turn the heat off and let it cool inside the oven for up to 10 hours. Once cooled, break it into yummy uneven pieces.