Gluten-free | Sugar-free | Dairy-free | Vegan friendly
Makes 20-30 Flackers
Why it’s delicious
You know you are on to a winner when Mahei (my husband) and I keep hiding these crackers from each other so that they will last longer! They are light, crisp, easy to make and are the perfect vehicle for grass-fed butter, good quality cheese, avocado, tomato or for nibbling on their own.
If you would like to watch me making this recipe, check out the replay of my live Flackers cooking class.
Hints, Tips + Tricks
This recipe calls for Ground wakame. I recommend purchasing a packet of wakame (dried seaweed) from the supermarket or Asian store and grind until it's small enough to sprinkle. I used a coffee/spice grinder to grind mine, but you can also use a food processor or you can chop furiously with a sharp knife until the seaweed is in small fine pieces.
- 110 g (3.9 oz) flaxseed meal or flax meal
- 2 tbsp chia seeds
- 2 tbsp hemp seeds (hearts)
- 1 tsp ground wakame
- 1 tsp mineral salt
- 120 ml (4 FL oz) water
- Preheat your oven at 170C (320F) and line a flat baking sheet with non-stick baking paper.
- Place all the dry ingredients into a mixing bowl and stir together. Add the water and stir well to combine to a soft dough. Allow the mixture to sit for 10 minutes to thicken.
- Place the dough onto a baking sheet and place another large piece of paper over the top of the dough and then using a rolling pin, roll the dough out thinly and evenly till the dough is 2-4 mm thick (⅛ inch)
- Score the dough into crackers with a sharp knife or pizza wheel and bake in the oven for 20-25 minutes, turning the tray halfway through baking to ensure the crackers colour and cook evenly.
- Allow the crackers to cool for 10 minutes on the tray and then break them into their cracker shape and cool completely on a wire rack.
- Store your cooled Flackers in an airtight container for up to 1 week.