If you’re on the lookout for something crispy, crunchy and salty, then this is one to try— your cracker or crisp replacement. They take no length to make and are perfect vehicles for all your favourite dips, cheese, and pate.
A note on cooking
I encourage you to embrace a freestyle way of cooking, and use this recipe as a guide. Don’t get too caught up in measuring things exactly — you can eyeball most things.
Cooking should be relaxing, unfussy and an opportunity for you to exercise your creativity. Don’t forget to taste as you go along, and use your intuition with flavours.
Trust your instinct, on whether it needs more of this, or more of that — cook to what you like!
Preheat the oven to 200°C (392°F)
In a large bowl, mix together the ground flaxseed, pumpkin seeds, flaxseeds, rosemary and salt.
Add water, stir to well combined and set aside for 15–20 minutes to firm up.
Transfer the mixture onto a piece of greaseproof, and bring it together to form a round ball.
Place another sheet of greaseproof on top and flatten down the mixture.
Using your hand, the back of a wooden spoon, or a rolling pin, flatten the mixture till it’s about 1/2cm thick.
Remove the top paper, and bake in the oven for 20–25 minutes until golden and crisp.
Allow to cool, and snap into irregular cracker shards.
Store in a cool, dry place, in an airtight box.
Serve with your favourite dips and pate, or eat them just as they are for a crunchy, crispy, salty snack.
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