Rosemary & flax crackers. Or just call it fiber boost.

September 29, 2014

I remember flax from my childhood. It was shiny and tiny and did not taste like anything, so why eat it Mom? My Mom used to cover it with water overnight and then drink the slimy drink for better digestion. It looked and tasted disgusting. Not with me Mom, I decided. But I loved eating the tiny seeds pure and biting them into 2 halves in my mouth (very difficult though), each and every of them separate. Back then I had no idea about the existence of flax crackers. Imagine my astonishment as I discovered that one can do it at home! Pure happiness! Now the flax seed and me regularly have a date.

If you are looking for a fast and healthy “in-between- breakfast/lunch/dinner-snack” (so many possibilities, I know!) then try these. They are full of fiber (great for your digestion) and have a pretty mild taste. They are done within ca 40 min and this is already including the 15 min soaking of the flax! Give it a try and make your own flax crackers. And then eat them up with a salad or a soup. It’s crackers time!

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Ingredients:

 

200 ml flax seeds

100 ml sunflower seeds

2/3 tsp salt

15 ml psyllium husks (it is basically pure fiber without taste, you can get it in good supermarkets or in health shops)

2 tsp chopped rosemary

1 tsp flax seeds oil (olive oil or any other oil is fine too)

180 ml water

 

Preparation:

1. Preheat the oven to 180°C. Prepare the flax seeds. In a bowl mix them with water and salt. Let them soak for ca. 15 min, until they become sleezy.

2. Add the rest of the ingredients and mix together.

3. Now spread them evenly with a spoon on a backing tray (don’t forget baking paper) until the paste is about 0,5 cm high . Then cover with a second sheet of baking paper. Using a rolling pin (or a bottle of wine) make the paste even. Do not make it too thin.

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4. Bake in the oven for about 20-25 minutes. You can see when they are ready, as they get hard and the color gets darker. Ready. Enjoy:)

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