I love these crunchy crackers or flatbreads in place of sourdough toast with my poached egg on a busy morning when I need protein but still want to feel light. They are delicious served with hommus or guacamole too!
It’s the way I’ve made them for years & you can alter the flavour with almost anything you like.
Try using sun-dried tomatoes, olives, fresh herbs, lemon juice, apple cider vinegar or any of your favourite spices. Try sprinkling them on top with more whole seeds (adds crunch/texture), fresh herbs, spices. Pictured I’ve put chia seeds, pepita’s and extra chia seeds with fresh basil on one while using savoury yeast flakes, paprika, extra sesame seeds and oregano on the other. 🙂
1 1/2 cups organic linseed
1/2 cup pepitas
2 cups of water
1 medium bunch spring onions or 1 spanish onion, coarsely chopped
2 teaspoons celtic salt
1/4 teaspoon cayenne pepper
1 tablespoon onion powder
1 more cup water
1/3 cup of each – sunflower seeds, chia seeds, sesame seeds
SOAK 2 cups of water with first 2 cups of seeds, about 2 hours. I do this in the blender to save time.
ADD everything else…
BLEND altogether using a powerful blender until resembling a thick batter but without the seeds being ground too finely (I like them to have texture). Smooth out onto dehydrator trays, sprinkle with extra seeds, herbs, spices if desired and allow to dry on a medium setting for about 24hours or until crisp and crunchy!
…and when you’re eating them, remember they’re full of nutrients, jam packed with good fats, things that make you feel great and look gorgeous!