These crackers are super easy to make and taste great with hummus, pâté, or any spread of choice really. They keep well for at least a few days in an air-tight container – I’m sure they could last longer, but I can never check as they are gone within a few days!
1 cup of flaxseeds, milled
2 tablespoons of white sesame seeds
2 tablespoons of black sesame seeds
1/2 cup of water
salt and spices or herbs of choice (e.g. rosemary, herbes de Provence, garlic & onion powder, etc)
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 sticking the dough to the paper/mats.
Use a knife or pizza cutter to cut the dough into squares.
Bake for 30min at 140C and then for another 15min at 180C, or until golden or desired crispness is reached.