Savory Crackers
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 2 hrs 30 mins |
| Total Time | 3 hrs 10 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 0.25 ¼ cup flaxseed, brownish
- 0.25 ¼ cup flaxseed, golden yellow
- 0.25 ¼ cup sunflower seeds, peeled
- 0.25 ¼ cup seeds, chia
- 1 cup warm water
- 1 teaspoon salt
- 2 teaspoons herbs, e.g., Herbs Provence, oregano, marjoram, thyme or wild garlic
- 1 teaspoon garlic granulate, alternatively chili powder, paprika powder or dried tomato flakes
Print Recipe
Pin Recipe Instructions
- Mix the seed mixture with warm water. Flaxseeds and chia seeds then slim out a bit, which acts as a glue so that the mass holds together. Add herbs and spices. Let it steep for about 20 minutes. Puree the mixture a little with the hand blender.
- With wet hands, spread on a sheet of baking paper and press down (approx. 0.3 cm, as thin as possible, so that the crackers dry quickly). Pre-cut pieces the size of crispbread with a moistened bread knife so that the crackers can be separated easily later (approx. 9-12 pieces).
- Slowly dry on a baking rack (as it dries faster) in the oven at approx. 150 ° C for approx. 1.5 - 2.5 hours. Open the oven again and again so that the moisture can escape or put a pot holder in the oven door. After the first hour, remove the crackers from the baking paper and turn them so that they dry faster.
- Take the crackers out of the oven and let them evaporate and harden on the wire rack. At the end the crackers should be really hard and dry.
- Try and put the rest in an airtight, odorless tin can. If they are completely dry, they will last for 2 weeks if you haven`t eaten them beforehand.
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