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Flax Seed Crackers

July 18, 2017

 

 

Ingredients:

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

 

 

 

Method:

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.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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