Method
- Cover the linseed with 100ml of water and set aside for 1 hour
- Add a little more water if required; the seeds should be gelled, not runny
- Stir in the flavourings and spread the mixture onto baking paper sheets
- Place in a food dehydrator (or lowest temperature oven) for 2 - 3 hours
- When the mixture is dry enough to come away from the baking paper, turn it over and continue drying until crisp
- Cut to the required shape with sharp scissors and store in an airtight container
Cooking Temperature: 38 degrees
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Cooking Time: 4 - 5 hours
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Serves: 30 crackers
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Keeps For: 7 days
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Tips and Comments
- These are good served with a raw houmous!