Crackers with linseed and pumpkin seeds.



Makes approx. 60 crackers. 

100 g          linseed                    
20 g            chia seeds                     
200 ml        water
1 tbsp          olive oil   
1 tbsp          salt
1 sprig         rosemary  
                    black pepper, freshly ground
½ tbsp        cayenne pepper
20 g             flour
75 g             pumpkin seeds
100 g           sunflower seeds




  1. Preheat the oven to 180°C (top and bottom heat) or 160°C fan. 
  2. Mix the linseed and chia seeds with 200 ml cold water and leave to soak for 15 mins.
  3. Mix the linseed and chia mixture with the olive oil, salt, rosemary, pepper, cayenne pepper and flour. Add the pumpkin seeds and sunflower seeds and combine to form a dough.
  4. Divide the dough into two portions. Roll out each portion between a sheet of baking paper and cling film, then remove the cling film.
  5. Place the dough on two baking trays along with the baking paper and bake the flatbreads in the preheated oven for 15 mins. Remove the baking trays from the oven, carefully separate the flatbreads from the baking paper in one piece, turn over and bake for a further 15 mins.
  6. Remove the trays from the oven, cut the crispy flatbreads into small square crackers while still warm and leave to cool completely.


Great with hummus, herb quark or cheese. 


Preparation time: approx. 70 mins.
Cooking time: 50 mins.