Flaxseed Crackers

This year, I have really been into making my own flaxseed crackers. They are crunchy, nutritious and a great carrier of avocado slices. Here is how I make them.

Ingredients:

Water

Flaxseeds

Salt or other seasonings (optional)  

Day 1

Step 1: Soak flaxseeds in a bowl overnight. 2 parts water to 1 part flaxseed by volume. This means 1 cup flaxseed + 2 cups water.  

Day 2

Step 2: Preheat the oven to 145 C / 300 F.

Step 3: Add some salt to the mixture and mix.

Step 4: Spread over a baking tray lined with parchment/baking paper (if not, it will stick and it is a nightmare. Don’t use aluminum foil… you will end up eating it).

Step 5: Bake for 2 to 3 hours. Half way through, once the mix is a bit harder, slide the parchment paper onto the oven rack for a crispier cracker.

Step 6: Let cool and store. The crackers will hold for a couple of weeks but you will eat them before. I promise.