Initially, I allowed my mum to name these and she came up with “cracker surprise”, the surprise being that they aren’t crackers because they aren’t crispy, they’re softer than they look! But then I felt that flax snacks had a better ring to it and as they contain flaxseed it seemed like an appropriate name.
These are a great savoury snack on their own as they have a lot of flavour from the cheese and garlic powder, however, feel free to top them with whatever you like, options that I like are some homemade spiced baked beans or tomato puree with chilli flakes.
Cooking note: Personally, where possible, with recipes that contain lots of seeds, I like to dehydrate them at a low temp to preserve as much nutrition and good fats as possible, plus this prevents the edges from burning which can happen quickly at higher temps.However, I’m aware that some people won’t have the time for this so I have also given another cooking temp and time for anyone who wants to cook them faster.
Recipe (makes 12 small snacks)
-55g milled/ground flaxseed, AKA linseed (I used Linwoods)
-65g ground almonds
-1 medium egg
-25g fine grated parmesean (use a vegetarian version as needed)
-1 and ½ tspn garlic powder
-2 Tbspn water
1-Preheat the oven to 90C or 150C (see cooking times below)
2-Mix together the dry ingredients then whisk up the egg and water and stir this into the dry mixture
3-Using 2 sheets of baking paper, roll the mix out between the sheets until the thickness of a £2 coin, try to get a rectangle shape
4-Bake for 1 hr 15mins at 90C OR at 150C for 20mins
5-Remove and allow to cool before cutting
If you cook them, let me know what toppings you like with them or if you just prefer them plain