Spicy Flaxseed Crackers
a really healthy, high energy alternative to dry biscuits or other savory crackers. Eat them just as they are, add them to salads or place them on a antipasto sharing plate.
Start this recipe a day in advance
500 g flax seeds
70 ml tamari
100 g sesame seeds
100 g pumpkin seeds
1 ½ tbsp. fennel seeds
1 tsp celery seeds
2 tsp chilli flakes (optional)
1 tsp curry powder
1 tsp salt flakes
Freshly ground black pepper
1. Add the flaxseeds and tamari to a large bowl and add enough water to cover the seeds by around 3cm. Set aside for 24 hours.
2. Preheat the oven to 110 degrees fan-forced. Line a baking tray with baking paper.
3. The flaxseeds will have swollen and become slightly gel-like overnight. Fold in the sesame seeds, pumpkin seeds, fennel seeds, celery seeds, chilli flakes, curry powder and salt along with a really good grind of pepper. Spread the mixture out on the prepared trays and smooth out thinly. Bake for 3 hours, carefully peeling of the baking paper ¾ of the way through the cooking time. Set aside to cool.
4. Break into rough pieces and store in an air tight container for up to two weeks.