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Snappy Crackers

Gluten free, Vegan, Dairy free, Sugar free
  • By Jacqueline Alwill - The Brown Paper Bag
  • 3952 Views
  • 0 Comments
http://www.foodthinkers.com.au/images/easyblog_shared/Recipes/JaquelineAlwillRecipes3.jpg
Ready Time
1 hrs 20 mins
Preparation
20 mins
Cooking
60 mins
Serves   6
ready_time
1 hrs 20 mins
Ready Time
20 mins
Preparation
60 mins
Cooking
  6
Serves
server

Ingredients

  • 1 cup linseeds
  • 1/4 cup sunflower seeds
  • 1/4 cup chia seeds
  • 1 tablespoon nutritional yeast flakes
  • 1/2 teaspoon sea salt
  • 125ml filtered water

Method

  1. Place the linseeds into the Mini Boss To Go milling attachment and blitz for 10 seconds.
  2. Transfer to a stainless steel bowl and mix well with the remaining ingredients.
  3. Line a large baking tray with baking paper and spread the mixture over the tray approximately 2-3mm thick. If not spreading easily, place another sheet of baking paper over the top and use your hands or a rolling pin to spread the mixture out evenly. You want the crackers to be thin so they cook evenly and are crispy.
  4. Allow the crackers to sit out on the bench for a minimum of two hours or overnight.
  5. After they have rested, bake in the oven at 150 degrees for 20 minutes on one side and the flip and bake for 20-25mins on the other side until golden.
  6. Allow to cool before snapping into desired size.
  7. Store in an air tight container.

   

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Guest Monday, 23 September 2019
 
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