Ingredients
Scale
- 1 cup flaxseeds
- 1/4 cup chia seeds
- 1 tsp fennel seeds (other options: cumin, caraway, or coriander seeds)
- 1 tsp sea salt
- 1 cup water
Instructions
- Combine all the dry ingredients in a bowl and add 1 cup of water. Mix until thoroughly combined with the water. Let the mixture sit for 30 minutes to 1 hour to allow the seeds to swell and form a gel-like mass.
- Preheat the oven to 300°F. Line a baking sheet with parchment paper and evenly spread the mixture onto it, aiming for a flaxseed layer thickness of about 3 mm.
- After that pre-cut the seed sheet into squares using a pizza cutter or a knife.
- Bake for approximately 2 hours or until the seed sheet is completely dry and crispy.
- Remove the baking sheet from the oven. Carefully peel the seed sheet off the parchment paper and break it into small squares.
- These crackers can be stored for about a week at room temperature in a tightly sealed container.
- Prep Time: 10 min
- Cook Time: 1 h