Harissa Flaxseeds Crackers Recipe
This is such an easy recipe to execute and a wonderful base for a hummus or as complement to soups. Flaxseeds are a great source of proteins and they are local too! Same recipe could be prepared with chia seeds but I consciously wanted to use local seeds. By the way we have two amazing hummus recipes on our blog; beetroot hummus and green hummus.
Ingredients for 1 large oven tray
110 g flaxseeds
45 g sunflower seeds
45 g white sesame seeds
1 tablespoon tomato paste
1/2 teaspoon salt
1/2 teaspoon pepperoni flakes
1/2 teaspoon paprika powder
250 ml of boiling water
Pre-heat your oven at 160 C degrees with fan or at 180 C otherwise.
In a bowl, add all the dry ingredients and tomato paste. Add the boiling water and mix well with a wooden spoon. Allow to rest for 15 minutes or until it’s sticky and slightly gelatinous.
Cover a tray with parchment paper or preferably with a reusable parchment paper that you now can find in Migros (it’s like a black plastic). Spread the mixture which should cover 75% of the tray (roughly 0.5 cm height).
Cook for 45 minutes or until it’s crunchy and slightly golden on the side. Remove from the oven and detach from the parchment paper. Using you hands, break as many crackers as you feel like. I prefer mine larger.