Crispbread is very much appreciated in my household. (Though, thinking about it now, I am wondering if crispbread is even commonly known outside of Germany? I think it’s also a big thing in Scandinavia, but elsewhere? Do let me know!)
Coming back to the magical crispbread.. It has admittedly saved me multiple times from fatal starvation! Okay.. maybe it wasn’t quite as bad, but I’m sure everybody knows this situation: you come home hungry and the fridge is completely empty.
To be frank, this might have happened one too many times to me despite being a food blogger. So in the case of domestic food shortage, I usually stash a pack of crispbread in the back of my pantry. I top it with everything I can find. Beans, mashed sweet potato (just roast a sweet potato in the oven and mash it afterwards), hummus or just simple chickpeas. You do suddenly get creative, when you’re reeeallly hungry..
Eventually came the time, however, when I wasn’t quite satisfied with the crispbread I got at the supermarket. I wanted to have more influence over the ingredients. I started to experiment when I found a whole bag of flax seeds that have been sitting in my pantry for ages. The result is this delicious recipe: the ultimate flax seed cracker.
They can be enjoyed on their own or topped with spreads (which I prefer). Guacamole, hummus or a bean dip – all tastes great! I have made them for a couple of picnics this summer and they were well loved by everyone.
A little tip – you shouldn’t be too busy while they are in the oven. Especially towards the end you have to keep checking on them to make sure they don’t get burned. What I have observed is that they harden quite a lot when they cool down, so just don’t take them out too late.
And here is a little video I made along side this post, where you can see step to step how to make them!
Flax Seed Crackers
- Prep Time: 70 minutes
- Servings: one big tray
300g flax seeds (crushed)
100g sunflower seeds
2 tbsp olive oil
2 tbsp lemon juice
2 glove of garlic
1 red onion
a few twigs of rosemary
2 tsp cayenne pepper
1 tsp sea salt
- Dice the onion and crush or mince the garlic. Separate the rosemary leaves from the twigs and mince them.
- Mix all the ingredients in a big bowl and stir well. Place the bowl in the refrigerator for about 20 minutes to allow the flax seed mass to absorb the liquids. In case it’s not liquidy enough, add some more water.
- Preheat the oven to 160°C.
- Spread the mass evenly on a baking tray lined with a baking sheet. Be careful and make sure the dough is pressed together very firm, so that it won’t crumble later. Use a knife to sketch out the cuts, where the crackers should be cut after baking.
- Sprinkle the tray with a few extra flax seeds and rosemary leaves and let it bake in the oven for 35-40 minutes. Check frequently towards the end, as the crackers burn rather easily.
- Remove the crackers from the oven and let them cool slightly. Use a knife to cut them.
- The Cracker can be kept for a couple of weeks and are especially delicious with dips and spreads!