They don’t look like much but my word they’re good. Since my diagnosis I’ve completely gone off bread, and these are the perfect replacement. I ordered the seeds in bulk but the flavour idea was just what I had lying around the kitchen. Not only am I now addicted to them, but everyone in the house keeps taking them :)

Great for dipping, or with a slab of cheese and ham etc. I make large ones to have grilled cheese and tomato.

Ingredients are completely adaptable but the onion and flax/linseed are the key:

Onion.
Whole garlic and garlic powder.
Sundried tomatoes.
Any stock cubes you love.
Salt - plenty of it enhances flavour.
Pepper.
Literally any other herbs you enjoy. Oregano is great.
——— Brown linseeds. (“Flax seeds” in North America) Sesame seeds.
Sunflower seeds.

• feel free to use whatever seeds you want but those brown linseeds are the central component and need to be the majority; when you add water they create a natural binder that requires no egg or oil or anything else. Holds it all together.

I won’t include measurements as I didn’t use any myself. Depends entirely on how much you want to make. With an entire large Magic Bullet cup of linseeds I made a large tray and a half of crackers.

1. A coffee grinder is perfect for seeds. A normal blender works fine too, I think. I used my magic bullet and did it all in thirds to speed things up and ended up with one large Bullet beaker full of ground seed. You want it to be like flour for two reasons: a. It absorbs the water quicker, b. You absorb all that amazing nutrition- your gut can’t digest whole brown linseeds.

Once you’ve got all that milled flaxseed dump it in a large mixing bowl.

1. Chop up a couple of small onions, as much garlic as you like, and a generous handful of sundried tomato. Add salt and pepper, with your stock cubes. At this point add whatever else you want- Parmesan, some grated cheddar, smoked paprika, whatever. At this stage I put in a cup of sesame seeds and half a cup of sunflower seeds. Add about a half-cup of water. Blitz it. More water if needed but not much. You want it really fine- no chunky bits. Next time I’m gonna add tomato purée.

2. Pour the contents of the above flavour mix into the milled linseed. Now knead it all together really really well. Add water as you go but keep it to the absolute minimum. The more water you add the longer it takes to dry in the oven. You want the consistency of a thick dough but slightly more gooey. You do NOT need to soak the flaxseed as some recipes suggest- if you grind it it’ll soak that water up in seconds.

3. Line a big baking tray with parchment paper- make sure it’s the shiny non-stick side that’s upward. Rub some oil on it with the palm of your hand.

4. Dump big clumps of the mixture into the lined trays, use your palms to flatten it out. Much easier than using a spoon. Wet your hands slightly if it’s too sticky. The thinner you make these the quicker they’ll cook. Mine are chunky- 5mm, but do what you want. Use a regular dining knife to score the mix into cracker shapes. Use a fork to stab a lot of holes all over- this gets moisture out quicker and stops them turning into soggy squares.

5. Have the oven on highest heat. It’s hard to burn these things.

6. Initially blast them with heat and open the oven after about 15-20 mins to let the steam out. Do this several times until you see no more steam. Turn the heat down to about 150C (300F) and just check them every so often until they’re firm but not burned. Turn the oven off and let them dry.

If you add in particularly flavoursome seeds or nuts maybe chop them into larger bits to retain that flavour.

I might make a bread-type version by adding wholemeal flour, but these are seriously filling on their own and have no added junk.

Enjoy!