flaxseed crackers

Homemade Flaxseed Crackers

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:

  1. Preheat oven to 150°C.
  2. Lightly oil 1-2 sheets of baking paper.
  3. Mix all the herbs and strained flax seeds together in a bowl.
  4. Spread the flax seed mixture thinly on the oiled sheets and bake for approx. 40 mins or until they are crispy.
  5. 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.
This recipe was taken from our favourite cookbook, “The Vegan Pantry” by Miyoko Schinner. It’s honestly a godsend! You can order it here with free worldwide shipping 🙂

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