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.
I mentioned a few weeks ago that I intended to dive into the world of preserving and almost immediately stumbled across Sandor Ellix Katz. wild fermentation workshop.
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.