Flax Seed Cracker AddendumFeb 8, 2007 · peterb · 1 minute read
Food and Drink
I’ve been doing more experimenting, and I’ve made the following modifications to my earlier recipe:
(1) Use a nonstick cookie sheet instead of parchment. (2) Spread the flax seeds thicker (3) 275 degree oven (4) Leave them in for a much longer time, around 3 hours.
This is yielding me crackers that are a lot snappier and better stand up to the pressure of spreading stinky cheese on them.