Flaxseed Crackers

Name: Flaxseed Crackers
Ingredients: 75 ml hot water ((hot not boiling)); 55 g sundried tomatoes (chopped with 1 tablespoon of the preserving oil); 25 g Parmesan or pecorino cheese (grated); 2 cloves garlic (grated); 4 fresh basil leaves; 1 1/2 teaspoons herbs de Provence ((or a combination of oregano, rosemary, thyme, marjoram)); 1 teaspoon fennel seeds; 1 teaspoon fine sea salt; large pinch black pepper; large pinch chilli flakes; 70 g ground almonds (almond meal or flour); 70 g chickpea flour (or Indian chickpea flour or besan is fine too)

www.loveandcook.co.uk

Although I can’t recall where I came across this recipe, I was intrigued with the seasoning as it has Italian-inspired flavours of sundried tomato and oregano,

View full recipe on www.loveandcook.co.uk

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Ingredients

75 ml hot water ((hot not boiling))
55 g sundried tomatoes (chopped with 1 tablespoon of the preserving oil)
25 g Parmesan or pecorino cheese (grated)
2 cloves garlic (grated)
4 fresh basil leaves
1 1/2 teaspoons herbs de Provence ((or a combination of oregano, rosemary, thyme, marjoram))
1 teaspoon fennel seeds
1 teaspoon fine sea salt
large pinch black pepper
large pinch chilli flakes
70 g ground almonds (almond meal or flour)
70 g chickpea flour (or Indian chickpea flour or besan is fine too)