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Serves: 4 | Time to prepare: 360 minutes
These five seed crackers are as easy as mixing some seeds and nuts in a bowl and letting them sit for awhile, and you end up with a crunchy, gluten-free, vegan cracker that’s healthier than you may wish to admit. Top them off with a simple yet delicious Olive and Cilantro Tapenade and you just might have your new favorite appetizer.
|1)||Combine water and flaxseeds in a bowl and let sit for three hours.|
|2)||Mix in rest of ingredients and let sit for an additional hour.|
|3)||Spread out mixture onto lined baking sheet (a Silpat works great for this) and bake for 45 minutes at 300F.|
|4)||Reduce heat to 230F and open oven door to let out steam. Bake for another 15-30 minutes and open door again. Check how crispy the crackers are by breaking off a corner. If they still feel soft, bake for an additional 15-30 minutes.|
|5)||Let cool, and then break into pieces. You will find that you will get some small crumbles. Keep those on hand for sprinkling over salad or your morning yogurt.|
|6)||Store in an airtight container.|