Simple, delicious crackers that are versatile. Perfect just like that, as a salad topping or as a refinement of various savory dishes. Easy to make, fast and versatile. Gluten free, oil free and vegan.
Preheat oven to 175 °C convection (195 °C upper-lower heat). Line baking sheet with parchment paper and have another baking sheet ready.
Place golden flax seeds in a high-powered blender and grind on high speed to a fine flour.
150 g Golden flax seeds
Place in a bowl along with pumpkin seeds, sunflower seeds, sesame seeds, rosemary, salt, pepper and water. Knead into a dough and once again put into a mixer (I use my MagiMix now). Pulse until the seeds have broken down a bit.
45 g Pumpkin seeds, 45 g Sunflower seeds, 45 g Sesame seeds, 1 tbspn Rosemary, ½ tbspn Salt, Pepper to taste, 125 ml Water
Place the dough directly on the baking paper and place the second baking paper over it (alternatively, you could use a permanent baking mat for this). Press down carefully or roll out with a dough roller.
NOTE: Work carefully, otherwise the dough can tear quickly. Here it is recommended to practice a bit how it works best. Generally, the thinner, the drier and crispier the crackers will be.
Place in the oven and bake for 30 minutes, until the dough is nice and dry and lightly browned around the edges. Remove from oven, let cool completely and enjoy!
Store in an airtight container at room temperature or in the refrigerator.