Here’s the recipe a few of you were interested in:
SESAME FLAX CRACKERS
Makes about 25 crackers
1/2 cup (60g) ground flaxseeds
1/2 cup (80g) golden flaxseeds
1/2 cup (75g) unhulled sesame seeds
1 cup (240ml) water
1 1/2 tablespoons tamari
1/2 teaspoon garlic powder
(optional: I added extra salt and some cayenne pepper; you could experiment with other seasonings.)
In a medium bowl combine all ingredients and stir well. Cover and let sit at room temperature for 1 hour. [That’s what the original recipe says, but I think it gets too thick in that amount of time; try 20-30 minutes.] The mixture will thicken up considerably and form a gelatinous slurry that is pourable. Add a little water if it is too thick to pour.
After about 45 minutes preheat the oven to 350F (175C) and line a baking sheet with parchment paper.
Transfer the “dough” to the lined baking sheet and spread it as evenly as possible with a spoon or rubber spatula. Score the dough lightly with a pizza roller or knife to indicate the eventual cracker shapes, anywhere from 15-35 crackers.
Bake for 30-45 minutes until lightly browned. At this point you can turn off the oven and leave the crackers in there with the door slightly ajar, for them to finish drying and crisping. But I like to speed up the process; I turn the oven down and often break the crackers apart, then keep baking them as long as necessary to achieve the desired crispness.
When they are cool, break them apart if you haven’t already, and store in an airtight container at room temperature for as long as two weeks. If they absorb moisture just bake them at a low temperature for about 15 minutes to re-crisp.
The pictures show two baking sheets because I always make a double batch. They are too easy to eat!