Spicy, crispy flaxseed crackers

Ingredients for 1 servings:

• 80 g flaxseed, whole or crushed
• 10 g chia seeds
• 120 g water
• 1 tbsp, heaped sesame seeds
• 2 tbsp, heaped sunflower seeds
• 1 tbsp flaxseed flour
• 20 g rice flour
• ½ tsp turmeric powder
• ½ tsp curry powder
• ½ tsp sea salt
• 1 tbsp rapeseed oil
• 1 tsp. baking soda

Instructions

Working time approx. 15 minutes; Rest time approx. 45 minutes; Cooking/baking time approx. 22 minutes; Total time approx. 1 hour 22 minutes

vegan, gluten-free, sugar-free

Soak the flaxseeds and chia seeds in water for about 45 minutes. Mix in all the other ingredients, adding a little more water if necessary. Line a baking sheet with parchment paper and use a teaspoon to place about 25 small mounds on the sheet. Flatten the mounds slightly with a wet fork and shape them into a round shape. Preheat the oven to 170°C (top/bottom heat). Brush the crackers with a little water before baking and then bake for 20-22 minutes. Let the crackers cool on a wire rack. They will be crispy after 1-2 days. Tip: Rice and flaxseeds can be easily blended into flour in a high-performance blender.