Crisp Flaxseed Crackers

From the garden

• 1 cup flaxseed
• 1 tbsp hardy herbs (rosemary or thyme), finely chopped (optional)

From the pantry

• ½ tsp salt
• black pepper · a few grinds

1. Heat the oven to 300°F and line a sheet pan with parchment. Stir the flaxseed with 1 cup of water, the salt, pepper, and herbs if using, and let it sit 10 minutes. The seeds release their gel and the mixture turns thick and spoonable.
2. Spread the mixture on the parchment and press it as thin as you can with a spatula. An even ⅛ inch is the difference between crackers and chew. Score lightly into squares with a knife or bench scraper.
3. Bake 35–45 minutes until the sheet is dry, deeply toasted at the edges, and lifts off the parchment in one piece. If the center still bends, give it 5 more minutes.
4. Cool completely on the pan (they crisp as they cool), then snap along the score lines.