Crunchy crackers
Print recipeThese crackers are the perfect addition to soups, salads and dips. Also really yummy simply with a slice of cheese. Flaxseeds are a plant-based source of omega-3 fats and have a positive effect on digestion. You can get flaxseeds (also known as linseeds) in most larger supermarkets.
Goes well with: Hip Hip Hummus!, Guacamole, Superfast tomato soup, Pesto rossoIngredients
- 300 ml water (boiling)
- 150 g flaxseeds
- 100 g sunflower seeds
- 100 g pumpkin seeds
- 1 teaspoon salt
Kitchen tools: baking paper, spatula
Method
- Preheat the oven to 180 degrees (hot air oven), line baking tray with baking paper
- Bring 200 ml water to boil and pour over flaxseeds, let soak for 10 minutes
- Then add sunflower seeds, pumpkin seeds and salt to soaked flaxseeds, mix well and spread evenly on baking paper using a spatula, bake for 30 minutes
- Then remove from oven, carefully flip over flaxseed cracker, remove baking paper by gently pulling it off, return to oven for another 15 minutes to bake the other side
- Remove from oven, let the cracker cool for a few minutes and break into pieces