The resultant crispbread is a delight!
Take 250gms of flax seed and soak them in plenty of fresh cold water. The flax seeds will swell as the water is fully absorbed. In another bowl, take about 6 tomatoes cut up and an onion chopped which you blend to a pulp. Add the tomato and onion mix, mix well. I added a couple of chilis and a teaspoon of salt.
Spread the mix in a baking sheet and into a low oven (50C) for 18 hours.
This I did early evening and took out the next morning.
The caterers who provided lunch were a family run business called cultured probiotics. Amongst their delicious buffet was a flax seed crisp bread which was the most delicious new taste of the year. Sonia of Cultured Probiotics generously told me how she had made it. But like most natural cooks she just did it and doesn't measure and can't quite remember exactly what she did. So I have attempted to recreate hers. (It wasn't as good yours Sonia).
Note to self : Next time use every tray available so that you maximise the long haul.
I have flax seeds in the cupboard.It would be a change for them to make crackers instead of going into bread. I would love to try these. How did you get yours cut out so neatly?
ReplyDeleteI am going to have to try these. I have some flax seed in the cupboard so that's handy. I'm betting they'd be great with a strong blue cheese?
ReplyDeleteYour crisp bread looks great. I love how the chilis add nice specks of red. I agree with George that blue cheese would be great with it.
ReplyDeleteBrenda, I think cutting 10,000 such things have made me quite deft with a sharp knife! George, good to hear from you. Yes you are right they would go very well strong blue cheese, do you know Stichelton (my favourite blue cheese - a triumphant remake of Stilton). Garcon, welcome, and thank you for visiting.
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