rustic crackers


150g gram flour
2 tbsp ground flaxseed or other seeds ( I have a mixed load I made with sunflower/pumpkin and flax)
1/8 tsp bicarbonate of soda
1/2 tsp olive oil
1/2 tsp salt
1 tsp dried rosemary
1 tsp dried sage
1 tsp thyme
2 cloves garlic, crushed
60ml water (or more, as needed)

Combine all ingredients in a large bowl and mix until a dough forms. Add a bit more water or chickpea flour as needed to get a workable dough. Sandwich the dough between two sheets of parchment paper and roll out – try to get them as thin as possible, about 1/8-1/4 inch thick. Cut into 1″x1″ squares, use a fork to poke holes in each cracker to prevent them from puffing. Bake at 350 F for 15-20 minutes, until the edges are starting to brown and the crackers are firm….

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