https://www.annapinnock.co.uk/wp-content/uploads/2020/03/20200316_145131-scaled.jpg 1600 1600 apinnock https://www.annapinnock.co.uk/wp-content/uploads/2017/09/logo_Anna-Pinnock-t2.png apinnock2020-03-20 14:54:092022-06-01 08:40:22Flaxseed crackers
Flaxseeds (also called linseeds) are a great source of plant Omega 3, protein and fibre. Fibre is a type of carbohydrate that we can’t digest, but it’s important for our gut health and regular bowel movement. Fibre makes 93% of flaxseeds’ carbohydrates content, making flaxseeds very low in carbs. Hence they are great to use in crackers, breads, or, if ground, sprinkled on porridge, muesli or a salad.
- 1 cup flaxseeds, milled
- 2 tbsp white sesame seeds
- 2 tbsp black sesame seeds
- 0.50 cup water
- a pinch of salt, spices or herbs of choice (e.g. rosemary, herbes de Provence, garlic & onion powder)
- Mix everything together till dough is formed. You may have to use your hands to knead it. If it's a bit sticky, sprinkle some milled flaxseeds on top.
- Roll the dough between 2 pieces of parchment paper or silicone mats with a rolling pin to about 1-2 mm thick. Sprinkle the paper/mats with milled flaxseeds before rolling the dough to prevent the dough sticking to the paper/mats.
- Use a knife or pizza cutter to cut the dough into squares.
- Bake for 30min at 140 C and then for another 15min at 180 C, or until golden or desired crispness is reached.
- Enjoy with a favourite spread or on their own!