Raw Linseed Crackers

Ingredients

  • 60g Linseed (Flax seed)
  • 10g Nutritional Yeast
  • 1 tbsp Rosemary
  • 1 tbsp Sage
  • 1 tsp Caraway or Cumin seeds (depending on preference)
  • ground black pepper

Method

  1. Cover the linseed with 100ml of water and set aside for 1 hour
  2. Add a little more water if required; the seeds should be gelled, not runny
  3. Stir in the flavourings and spread the mixture onto baking paper sheets
  4. Place in a food dehydrator (or lowest temperature oven) for 2 - 3 hours
  5. When the mixture is dry enough to come away from the baking paper, turn it over and continue drying until crisp
  6. Cut to the required shape with sharp scissors and store in an airtight container

Cooking Temperature: 38 degrees

Cooking Time: 4 - 5 hours

Serves: 30 crackers

Keeps For: 7 days

Tips and Comments

  • These are good served with a raw houmous!