For breakfast this morning, we had left over flaxseeds from when we attempted to make an eggless flax-based omelette. So naturally… we made biscuits out of them 🙂 They turned out pretty good. A nice alternative to the rosemary flatbread we usually bake in the oven. Here’s how we did it.
What you need:
- strained flax seeds
- 1/2 cup almond meal
- 1/2 cup water
- salt and pepper to taste
- herbs and seasonings to taste (we used savory, marjoram, rosemary, thyme, oregano, but really you can make them taste however you want)
How to “strain flax seeds”:
Add 3 cups of water and 1/2 cup of flax seeds to a saucepan. Bring to a boil over medium heat then simmer on low heat for 10-15 mins. The liquid will become bubbly, “gloopy” and the volume should reduce by about half. Next, strain the “gloop” into a bowl. The leftover flax seeds in the sieve is what you need for this recipe.
How to make “almond meal” from whole almonds:
Easy. Almond meal is basically a coarser version of almond flour. So if you have a food processor or Nutri Bullet at home, just blitz up a half cup’s worth of almonds (peeled or unpeeled, though unpeeled is slightly easier to digest) until they form a powder. That’s your almond meal!
What to do:
- Preheat oven to 150°C.
- Lightly oil 1-2 sheets of baking paper.
- Mix all the herbs and strained flax seeds together in a bowl.
- Spread the flax seed mixture thinly on the oiled sheets and bake for approx. 40 mins or until they are crispy.
- When it’s ready, take them out of the oven and let cool for a bit. Then break them up into large pieces and serve.