Shopping for food over Christmas made me realise how few gluten-free cheese biscuits are readily available in the supermarkets. For most people that’s not a problem, but for anyone with a gluten sensitivity I imagine it’s both frustrating and disappointing!
So, I thought I’d share my recipe for flaxseed crackers. They are incredibly quick and easy to make (apart from the baking/drying part) and are really tasty with cheese. I made two versions – one with fennel seeds, one with fresh rosemary. Feel free to substitute other herbs or seeds if you prefer.
Makes approximately 20 crackers:
1/4 cup freshly ground flaxseeds (aka linseeds)
1/4 cup whole flaxseeds (I used a mixture of brown and golden)
1/4 cup water
1 tsp fennel seeds/chopped rosemary
1/4 tsp fine sea salt
Mix all the ingredients to a thick paste and spread thinly (3mm) on baking paper on an oven tray. Bake in the oven at a 100°C for approximately 4 hours or until they are firm and crisp. Flip halfway through baking to ensure they are crispy on both sides.
They can also be dehydrated for 12 hours at 115°C, turning after 6 hours.
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