Rosemary flaxseed crackers
Thin, flourless and very crisp crackers made with flaxseeds and sunflower seeds.
7h 15minPrep 15minCooking 7h 4 servings🟢 EasyDESHYDRATEURVeganGluten-freeLactose-free
B
Indicative estimate based on ingredients and portions; not an official Nutri-Score calculation.Preparation
- 1
Mix the flaxseeds, sunflower seeds, water, rosemary and salt; leave to thicken for 20 minutes.
- 2
Spread very thinly on a non-stick sheet and score into squares.
- 3
Dehydrate for 4 hours, then turn over and remove the sheet.
- 4
Continue until completely dry and brittle.
🌡 50°C⏱ 420 min🔧 plateau déshydrateur
Frequently asked questions
Can other seeds be added?▾
Yes, sesame or pumpkin seeds, but keep enough flaxseed for the mixture to bind.
How should this recipe be stored?▾
Refrigerate leftovers promptly in an airtight container and reheat thoroughly when appropriate for the recipe.
