Seed crackers
Instructions
Grind the linseeds using a coffee grinder. Mix all the seeds in a bowl, add the water and about half a teaspoon of salt, and let sit for 30 minutes.
Wet and wring out a sheet of parchment paper, line a rectangular baking pan (about 23 x 30 cm) with it, lightly grease the pan, and pour the seed mixture into it. Use a spatula to spread the mixture into a thin, even layer.
Bake in a preheated oven at 170°C for about 1 hour; after about 30 minutes, check the progress and, if you prefer, cut the crackers with a knife; they will still be soft. Continue baking for another 30 minutes (1 hour total), until they are golden brown and crispy; extend the baking time by a few minutes if necessary.
If you decided not to cut the crackers with a knife, break them apart by hand to create irregular shapes. Store them for a few days in a glass jar or tin box.
