Indian Flaxseed Crackers

Prep time: 10 minutes | Drying time: 14 hours (or baking time: 1-2 hours)

Ingredients:

• 210 g golden flaxseeds
• 375 ml water
• 2 tablespoons nama soyu (or tamari)
• 2 tablespoons agave syrup
• 2 teaspoons black pepper
• 1/2 teaspoon garam masala
• 1 small onion (finely chopped)
• 1 clove of garlic (finely chopped)

Instructions:

1. Mix the flaxseeds with water in a bowl and let them soak for a few hours until all the water is absorbed.
2. Then place the soaked flaxseeds, along with all the other ingredients, into a blender and process until smooth.
3. Spread the mixture evenly onto a baking sheet lined with parchment paper, creating a layer about 6 mm thick.
4. Drying option: Let the crackers dry for 14 hours at 45°C for a raw version.
   Oven option: Preheat the oven to 120°C. Bake the crackers for 1 to 2 hours, depending on the desired crispness. Flip them halfway through for even baking.
5. Score the crackers with a (pizza) knife so they can easily be broken later.
6. Allow the crackers to cool completely and break them along the scored lines.

Note:
The crackers can be stored in an airtight container for up to 3 months.