Linseed Cracker Soup Topper
- Autumn
- On the Side
Five seeds, plenty of crunch and a hint of garlic and fennel. These homemade linseed crackers are just the thing for serving alongside a warming bowl of soup.
Ingredients
150g linseeds
50g chia seed
250ml warm water
75g sunflower seeds
75g pumpkin seeds
25g sesame seeds
1 tsp nigella seeds
1 1/2 tsp garlic powder
1 tsp fennel seeds
2 tbsp olive oil
½ tsp flaky salt plus extra for finishing
Method
Heat the oven to 200 C/180C Fan. Line 2 large baking sheets with parchment paper.
In a mixing bowl deep enough to hold all the ingredients, combine the linseeds, chia seeds and water. Stir well and set aside for 10 minutes until the mixture has a thick dough-like consistency and the water has been absorbed.
Stir in the remaining ingredients and mix until well combined.
Divide the mixture between the baking sheets and use a thin spatula or dough scraper to spread the mixture as thinly as possible, about the thickness of a £1 coin. Sprinkle a pinch of flaky salt over the surface of each tray.
Slide the trays into the oven and bake for 25 minutes before turning the temperature down to 160C or 140C fan.
Continue to cook for another 20 minutes to thoroughly dry the crackers out.
Remove from the oven and allow to cool on the tray for 10 minutes before transferring to a wire rack.
Allow to cool completely before snapping into pieces and storing in an airtight container for up to a week. Break into pieces to scatter on top of soups, salads, or serve alongside cheese.
In this recipe...
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