Summary

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

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Instructions

1. 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.
2. 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).
3. 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.
4. 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.
5. 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.