These are the result of my obsessive quest to find the perfect gluten-free and vegan dipper, canape holder and general lunch time vegetable loader. So fantastically versatile and easy to make, you might find yourself constantly keeping a batch on your counter top.
Mix the ground flax seeds with the water. Stir well and leave to sit for 5-10 minutes until it thickens.
Meanwhile, set the oven to 200°C, prepare a baking tray by lining it with baking paper, and weigh the rest of the cracker ingredients into a food processor or blender.
After the flax seed mixture has gone a little gloopy, put it in the food processor with the rest of the cracker ingredients and whizz until smooth.
Dollop the mixture into two or three spots on the prepared baking tray and spread thinly. It is quite a gloopy mixture so it’s not easy to spread but I have found the best way to do it is to pour a little olive oil on your hands and then gently press the mixture out across the baking paper. Alternatively, you could pour oil straight on top of the mixture and then spread it out gently with your hands.
Once spread thinly, sprinkle with salt flakes and, if you like, some caraway seeds. Pop in the oven and bake for 20 minutes at 200°C.
After 20 minutes, peel them off the baking paper and flip over to bake for a further 5 minutes, to ensure that they are crispy on the bottom. If you prefer them a bit softer, then by all means skip this part!
Take out of the oven and either consume greedily straight away or allow to cool on a wire rack and then store in an airtight container. They do go a little softer on storing but will happily keep for a couple of days.
Notes
The other option for spreading the mixture, is to pour it onto the baking sheet and then put some more baking paper on top and spread it out through the baking paper. Then you can bake it with the paper still on and peel it off at the point of flipping it over. This is definitely easier and less messy than using oiled hands but I’m not so keen on it as it doesn’t brown as nicely. If you prefer to use this method, you will probably need to cook for 10 minutes instead of 5 minutes after flipping, as the moisture will not have come out as easily when it is trapped between two pieces of baking paper.
Check out my recipe for olive and artichoke canapés for a fantastic easy canapé using these almond and chia toasties.