Prep 15 min - cook 60 min - serves 8
Seeded Flaxseed Crackers
Whole flax seeds gel in water and bind themselves into a shatteringly crisp cracker with no flour at all.
Before you cook
There is no flour and no binder here. Flax seeds release a gel in water that sets into a sheet as it dries, which is the entire trick.
Bake low and long. These do not brown so much as dehydrate, and any part still flexible when cool will be chewy rather than crisp.
Method
Stir all the seeds into the water with the salt and the oil.
Leave the mixture thirty minutes until it thickens into a spreadable gel.
Stir once more, because the seeds settle heavily towards the bottom.
Spread the mixture onto parchment as thinly and evenly as possible.
Aim for a single seed layer with no thick patches or bare holes.
Scatter pepper and chilli over the surface and press them in lightly.
Bake at 150C for thirty minutes until the surface is dry to the touch.
Score into squares, flip the whole sheet, and peel the parchment away.
Bake another twenty-five minutes until uniformly crisp with no flexible centre.
Cool completely on a rack and store airtight, re-crisping in a low oven if needed.
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