Savory linseed crackers
Preheat the oven to 160 ° C. Grind 50 g linseed coarsely into the mortar and soak for 5 minutes in 300 ml of water. Put the rest of the flaxseed, oatmeal, cajun herbs, the buckwheat flour and the olive oil together with the flaxseed water in a bowl and mix. Spread the mixture with a spatula as evenly and thinly as possible over two baking sheets lined with parchment paper.
Bake the crackers golden brown and crispy in about 45 minutes. Change the baking plates halfway through the baking time and put back in the oven.
Remove the crackers from the oven and allow to cool completely. Break the crackers carefully into pieces. The crackers can be kept for two weeks in a well-sealed pot. Tasty with hummus, Philadelphia or soft goat's cheese.
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