Flaxseed Crossies

Ingredients for 1 servings:

• 50 g flaxseed
• 35 g nuts, ground (e.g. walnuts, pecans)
• 45 g xylitol (sugar substitute)
• 35 g butter or coconut oil
• 1 shot of water
• n. B. cocoa powder
• 1 pinch of salt

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

sweet version of “Heinrichknäcke”

Preheat oven to 130°C (top/bottom heat). Coarsely grind flaxseed in a blender. If needed, powder xylitol (it dissolves better this way). Mix together, add a pinch of salt, and mix well with the butter or coconut oil. Add a small splash of water and mix the mixture thoroughly. Mix in cocoa powder, if desired (if you like a chocolatey texture). Spread the mixture thinly on a baking sheet lined with parchment paper. It works best if you place a sheet of parchment paper over the mixture and spread it out with your hands. Bake in a hot oven for 30 minutes. Fresh from the oven, the Crossies are still soft and sticky. I then cut them into rectangles and let them stand overnight; this way they become nice and crispy.