Crispbreads

Soak the flax seeds (200 g) in water until the liquid slightly covers them. Leave for a few hours.

Drain the excess water. Add blended onion (50 g) or sesame seeds (30 g). Salt to taste and mix.

Spread the mixture in a thin layer on a baking sheet lined with parchment paper.

Dry at a temperature of 60°C for about 2 hours. After an hour, slightly open the oven door. Then turn off the oven and leave the crackers to cool and dry inside.

Low temperature is important to preserve the flax oils and prevent them from oxidizing.