John Myers
Savory Biscuits: Flaxseed Crackers
The perfect savory biscuits: flaxseed crackers recipe with a picture and simple step-by-step instructions.
- 1 Pc. Red onion
- 1 tbsp Rosemary needles
- 250 g Linseed
- 50 g Chia seeds
- 100 g Sunflower seeds
- 2 tbsp Olive oil
- 225 ml Water
- Lemon juice of half a lemon
- 1 tsp Sea-Salt
- 1 tsp Caraway seed
- Finely chop the peeled onion. Also chop the rosemary needles. Mix all ingredients well and let soak for about 25 minutes. If the dough is too firm afterwards, just stir in a little more water.
- Place the dough on a baking tray lined with baking paper and spread it very thinly. Draw diamond-shaped lines with a knife so that the crackers are easy to break after baking. Bake in the preheated oven at 160 degrees top / bottom heat on the middle rack for about 35 – 40 minutes.
- The crackers will stay airtight in a can for about two weeks. They taste great with various dips, e.g. Hummus. The amount makes a baking sheet.
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