© 2017 Heather Di Marino. Proudly created with Wix.com

  • White Facebook Icon
  • White Twitter Icon

Flax Seed Crackers

July 18, 2017




A good bunch of fresh rosemary

1 Tbs of whole peppercorns

1 & 1/2 Cups of water

Juice of 1 lemon (optional)

2 Cups of ground flax seed





1. Prepare 2 standard size shallow baking trays by just lining the bottoms with grease-proof/parchment paper. No need to grease.

2. Heat the oven to 160oc.


3. Place the fresh rosemary, peppercorns, water and lemon juice into a high speed blender and blend.

4. Next, add the ground flax seed and blend throughly together.

5. Divide the mixture onto each tray and then using the back of a spoon, smooth the mixture until it covers the base and you have a thin layer.   


6. You can leave them plain or I like to sprinkle with some ground black pepper and some seeds.

7. Place in the oven initially for 5 minutes. Take out and score into squares/shapes. Put back into the oven for 1 hour. After an hour I find I need to turn them over and cook for a further 20 minutes or so to completely dry them out. When they are cooked through and crunchy, simply break up and leave to cool.














































































































Share on Facebook
Share on Twitter
Please reload



Please reload


  • Black Facebook Icon
  • Black Twitter Icon
  • Black Instagram Icon
  • Black Pinterest Icon
  • Black YouTube Icon