Flax crackers
Rich in fiber and beneficial fats, these crackers create a crisp base without grain flour. They keep you full well and pair nicely with pâtés, fish, spreads, and salads. Nori and spices give them a deeper savory taste with minimal carbs.
Blend dark flax seeds (200 g), salt (3 g), khmeli-suneli (3 g), dried garlic (3 g), paprika (2 g), rosemary (1 g), and nori sheet (1 pc.) in a dry blender bowl until medium-ground.
Add water (300 g), let the mixture stand for 20 minutes, then roll it out between sheets of parchment to about 0.5 cm thick and cut into crackers. Bake at 160 °C for about 20 minutes and cool fully before storing.
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