Crackers

These crackers are from the fantastic book by David Frankiel and Luise Vindahl, The Green Kitchen at Home. I’ve always made crackers with flour, so I was eager to try their super simple flourless version. These are irresistible with a little bit of cheese or, honestly, just plain.

Ingredients

110 g flax seeds
40 g chia seeds
1 tsp fennel seeds
1 tsp sea salt
360 ml water

Method

1. I like to toast the fennel seeds so their fragrance and oils come out. Toast them on medium to low heat and toss every once in a while so they don’t burn. It should take 2-3 min.

2. Mix all ingredients in a bowl, add the water and give it a stir. Leave it to rest for 1 hour.

3. Preheat your oven to 150 C. The original recipe bakes on 100 C for much longer but I always go for a faster version. After 1 hour the mixture will have a gel like texture. Transfer the mixture to a tray lined with baking paper and spread evenly. Bake for 1,5 hour at 150 C.

4. Take the crackers out of the oven and carefully remove the baking paper. Leave it on a cooling rack to cool completely, then break in small pieces. They will keep about a week in an air tight container.