Flax makes a great doughy base for you to simply roll in any extra chopped seeds, nuts and spices of choice.
The ‘dryness’ of the extra nuts/seeds also means the flax dough doesn’t stick to the rolling in as you roll it out. Winner!
Makes approx 20 crackers
Grind the linseed to fine flax powder. Mix the flax with the boiling water and mix well to get a thick gel ‘dough’. Chill for 15 minutes or so, so that it becomes easier to handle.
Coarsely chops seeds/nuts of choice (we use pumpkin seed, pine nut and brazil), and as you roll the flax dough out sprinkle the seeds nuts over the top as you go to create a layer and prevent the dough sticking to the rolling pin. Add a final sprinkle of any extra spaces as you wish.
The cracker dough should be approx 2-3 mm thick. Score into squares and bake until very lightly golden (approx 15 mins) keep a close eye as it can easily overcook. Allow to fully cool and then break into squares along the scored lines.
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