With the deli-delicious flavor of caraway seeds and a bit of mustard, these crackers are a blast to make. You spread the gelatinous mixture of flaxseed and chia seeds thinly on a nonstick sheet, and after it is dried, the mixture crisps into a thin wafer, with edges that curl up dramatically off the surface. To serve, simply crack the large wafer into generous shards to dip into hummus, serve alongside cheese, or snack on like chips. These crackers are best if eaten within 3 days of drying.
- Yield: 10 Servings snack
- 1⁄2 cup [70 g] flaxseed
- 1⁄4 cup [35 g] chia seeds
- 1 tsp caraway seeds
- 1 tsp fine sea salt
- 1⁄4 tsp freshly ground black pepper
- 1 tsp Dijon mustard
- 1 Tbsp potato starch
- 11⁄2 cups [360 ml] water
- Line dehydrator trays with nonstick fruit-leather sheets.
- In a dry skillet over medium heat, toast the flaxseed for 1 to 2 minutes, until the seeds start to toast and a few seeds pop. Transfer to a medium mixing bowl. Add the chia seeds, caraway seeds, salt, pepper, mustard, potato starch, and water to the bowl and stir to combine. Cover and let sit at room temperature for 1 to 4 hours; the seeds will form a gummy gel.
- Using an offset spatula or the back of a spoon, spread the seed mixture thinly on the prepared trays. Do not worry about geometric perfection; these crackers should have organic shapes. Dry at 135°F [57°F] for 6 to 8 hours, until completely dry on the top and bottom. Gently flip the large crackers midway through drying. Let cool completely, then break the crackers into large shards.
- Store in an airtight container, preferably with a silica gel packet to extend freshness, in a dark place at room temperature for up to 1 week.