These crunchy linseed crackers taste great with soups, salads and dips. It is useful to always have some crackers in stock. Flaxseed is a vegetable source of omega-3 fats and is conducive to your digestion.
300ml water (boiling)
150 g linseed
100 g of sunflower seeds
100 g of pumpkin seeds
1 teaspoon of salt
Preheat the oven to 170 degrees and line a baking tray with baking paper.
Bring water to a boil, pour the water into a bowl with the linseed and let it soak for 10 minutes.
Add sunflower seeds, pumpkin seeds and salt to the soaked linseed. Mix everything well and spread the mixture evenly over the baking paper using a spatula.
Bake for 30 minutes. Remove the baking tray from the oven and carefully turn the 'cracker tray' over. Slowly pull off the baking paper, put back in the oven and bake for another 15 minutes. Remove from oven, let cool and break into pieces.