Crisp Flaxseed Crackers
Thin, nutty crackers from homegrown flaxseed — the seeds' own gel binds them, so it's just flax, seasoning, and a hot oven.
Ingredients
serves 6From 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
Steps
tap a step to dim it as you go- 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.
- 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.
- 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.
- Cool completely on the pan — they crisp as they cool — then snap along the score lines.