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yesterday,

it felt like SPRING

 it left me in wonder at all this loveliness right at my feet!

today

the wind howls, nips and bites – leaving me somewhat bruised and bent but still rooted.

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tomorrow?

well…

FLAXSEED CRACKERS

makes approximately 40 crackers

These are an excellent gluten-free snack inspired by Sarah Britton’s Detox workshop I attended last weekend. 

ingredients

1 cup flax seeds plus 1 cup water

1 cup ground flax seeds

½ cup toasted sesame seeds

1 medium beetroot – chopped with skin (if using organic)

1 small carrot – chopped

1 Tbsp chopped fresh rosemary

2 Tbsp olive oil

¼ cup tamari

¼ cup water (if needed)

pre-soak

  1. In a large bowl, combine the flaxseed with 1 cup water and allow to sit for at least 1 hour.

preparation

  1. Add the ground flaxseed, tamari, and toasted sesame seeds to the soaked flaxseed gel – and mix well.
  2. In a food processor with an S-blade attachment, process the beetroot, carrot, rosemary, and olive oil. Add the seed mixture and fold to combine. Add extra water if needed. Mix well.
  3. Preheat the oven to 150C/300F.
  4. Divide the mixture into three equal batches, then turn out one batch onto a piece of parchment paper on a flat baking tray; using a spatula, spread the mixture out as evenly as you can, then place another piece of parchment on top of the mixture and using a rolling pin, roll the dough until as thin as possible (about three linseed deep). Remove the top piece of parchment; score cracker shapes with a knife.  Then, repeat with the other dough on another baking tray.
  5. Place the three trays in the oven and bake for 30 minutes. Take the trays out and flip the mixture over. Peel off the parchment paper so that the moist side is now facing up (it may be a bit sticky on top, and you will lose a little, but this is okay). Place back in the oven, rotating the tray that was previously on top to bottom. Bake until crispy—about another 30 minutes.

I found it difficult to get the dough totally even, so after the last 30 minutes, I turned the oven off, removed the outer squares, set them aside, and placed the rest back into the oven.

  1. Allow to cool and break into pieces. If they last this long, store them in airtight containers. They will go quickly!!

variation

  • If you have a dehydrator, spread the mixture evenly onto several dehydrator sheets and dehydrate for 3 – 4 hours or until the top is dry. Then, flip over to a mesh dehydrating sheet and continue dehydrating at 105 F until crisp, about 5 hours.
  • Nutritionally, it is better to use a dehydrator or your oven’s lowest temperature, as the high heating breaks down the oils and nutritive properties of the flaxseed, but unfortunately, this takes a lot longer.
  • Feel free to experiment with the flavours using whatever is in season; a walnut and fig version sounds delicious.

Goodness shared from Stacey