Sometimes you just want to have a dry biscuit. Remember those Salada’s or Savoy’s? Since I was making guacamole and salsa on the weekend for a party I needed something to dip into them other than veg sticks. I remembered an old recipe that I hadn’t made in ages, Flax Crackers.
Flax (aka as linseed) is an edible oil and a nutritional supplement. Flax is high in fibre and known to assist in digestion. When mixed with water (or soaked) flax takes on a jelly like consistency making if perfect for a dehydrated cracker. Mixed with super foods like chia, sunflower seeds, pepitas and sesame seeds, this cracker recipe is a powerhouse of nut free goodness.
100-200g of flax seeds (linseed)
2 Tbs Chia seeds
1/2 Cup mix of seeds (pepitas, sunflower seeds, sesame)
1/2 tsp Himalayan salt
1 tsp of Spices (cumin, cayenne, cinnamon, paprika)
Soak flax and chia in just enough water to cover.
Soak other seeds in their own bowl.
Soak both for minimum 7 hours.
The flax and chia will have absorb the water, drain off water from other seed bowl and combine with flax and chia.
Add salt and spices.
Spread evenly on a lined baking tray
Place in a preheated oven at 60c and dry for 8 hours or until the crackers are snap-hard.
You can check after 4 hours and flip to speed up process but I tend to leave and come back at the end.
Test the centre of the tray for the hardness as the edges will dry quicker, once the centre is snap-hard it’s done.
Break into what ever size you like.
Store in a glass jar for up to 2 months.