Spicy Flaxseed Crackers with Sundried Tomatoes (GF, DF)

1. Soak the whole flaxseeds and chia seeds in 220ml lukewarm water for 30 minutes until they absorb the liquid and form a thick, gel-like consistency. Stir well with a spoon to even the absorption.

2. Lightly crush the coriander seeds and place them in a large mixing bowl. Add the ground flaxseeds, almond flour, nutritional yeast, garlic powder, mustard powder, black pepper, and salt. Mix well.

3. Pulse the sundried tomatoes, capers, lemon pulp, and tahini in a blender until finely mixed.

4. Add the blended mixture to the dry ingredients, then pour in the soaked flaxseed and chia gel. Mix everything thoroughly by hand until fully combined.

5. Roll out the mixture between two sheets of baking paper using a rolling pin to an even thickness.

6. Use a pizza cutter or knife to cut the dough into your desired cracker shapes.

7. Transfer to a baking tray and bake at 110°C for 2 hours, or until crisp and fully dried.

8. Allow to cool until just warm, then carefully lift and snap them apart along the cut lines.

9. Once fully cooled, store in an airtight container.

NOTE 1: These flaxseed crackers are high in fibre and packed with nutrients, making them a wholesome and filling snack. However, due to their fibre-rich content, it's best to enjoy them in moderation, especially if you're not used to a high-fibre diet.

NOTE 2: Flaxseeds are rich in ALA (alpha-linolenic acid), an omega-3 fatty acid, which is prone to oxidation at high temperatures. 110°C is a good compromise but if you would like to reduce the oxidation further, you could bake the crackers at 90–100°C for a longer time (e.g., 2.5–3 hours).

Nutritional value per portion* / Calories: ~112 kcal, Protein: ~4.15 g, Fibre: ~4.2 g, Carbohydrates: ~6.25 g, Fat: ~8.3 g