Seed Crackers
Seed Crackers
30 grams chia seeds
30 grams sesame seeds
10 grams flaxseed
70 grams hot water
1 gram salt
spices to taste
Set aside the chia seeds and 5 grams of the sesame seeds. Take the remaining 25 grams of sesame seeds and the flaxseed and grind it up in a coffee grinder.
Add all the seeds, the ground seeds, the salt, and the spices (I used thyme) to a bowl and mix. Add the water. If it is too dry, add a little more. Let it sit for a while so that the chia seeds can absorb some of the liquid.
Put a layer of aluminum foil on a baking sheet. Brush with oil. Spread as thin a layer of the seed mixture as possible on the foil.
Bake for 15 minutes at 350 F/200 C. (I think it might need to be a bit hotter.) Remove from the oven and slice. Put back in the oven for another 10 minutes. Remove, flip the crackers over, and cook for another 10 minutes.
Note: baking times are approximate. Also, there is no reason why you can't taste the raw batter to make sure that your spices are right.
30 grams sesame seeds
10 grams flaxseed
70 grams hot water
1 gram salt
spices to taste
Set aside the chia seeds and 5 grams of the sesame seeds. Take the remaining 25 grams of sesame seeds and the flaxseed and grind it up in a coffee grinder.
Add all the seeds, the ground seeds, the salt, and the spices (I used thyme) to a bowl and mix. Add the water. If it is too dry, add a little more. Let it sit for a while so that the chia seeds can absorb some of the liquid.
Put a layer of aluminum foil on a baking sheet. Brush with oil. Spread as thin a layer of the seed mixture as possible on the foil.
Bake for 15 minutes at 350 F/200 C. (I think it might need to be a bit hotter.) Remove from the oven and slice. Put back in the oven for another 10 minutes. Remove, flip the crackers over, and cook for another 10 minutes.
Note: baking times are approximate. Also, there is no reason why you can't taste the raw batter to make sure that your spices are right.