Crispy Flax Bread
11 servings
35 minutes
Don't eat bread? But often feel that it wouldn't hurt to add some grain to your salad? Then this recipe is for you! Very simple and affordable! And how great they crunch!!!
1
Flax seeds are poured with warm boiled water, exceeding the volume by 1.5-2 cm. Let it steep until the seeds absorb all the water and form the desired jelly-like paste.
- Flax seeds (linseed): 200 g
2
We add rye bran and all the spices and finely chopped greens to the seed. In my version, there was parsley. We mix everything thoroughly.
- Rye bran: 4 g
- Parsley: 30 g
- Oregano: 1 teaspoon
- Basil: 1 teaspoon
- Thyme: 1 teaspoon
- Salt: 1 teaspoon
- Ground black pepper: to taste
3
Line the baking tray with parchment paper, grease it with olive oil, and spread the flax mixture. Carefully distribute the mixture over the paper with wet hands to achieve a thickness of about 3-5 mm ;) No ruler needed — you'll see for yourself )
4
Bake at 180°C for 35 minutes. Or at 60°C for 2 hours. In both cases — until golden brown.