This recipe is easy as! If you can boil apples in a pan until they turn to mush then you can handle this.

Ingredients

3g Poppy Seeds
250g Unsweetened Stewed Apple
160g Flaxseed

Additional Flavouring

It is up to you to get inventive with other flavours. Add salt, pepper, cayenne or garlic to taste.

Method

Step 1.

To a mixing bowl add 3g of Poppy seeds, 160g Flaxseed and 250g of the stewed apple (preferably hot). Add any additional flavourings you desire.

160g of Flaxseed? About this much of a jar.

Step 2.

Mix all of the ingredients together thoroughly. You may need to add a little water. The seeds will very quickly begin to react with the moisture in the apples. They will begin to form a sticky coating. You want a mixture that will stick together well, not to dry not too wet.

Step 3.

Leave the mix to set for a few hours. It does not have to be in the fridge but if you are a paranoid individual you may want to triple cover it in plastic and chill for at least 2 hours. This recipe does, however, work with minimal effort so you can just leave it uncovered on the counter top until you remember it sometime later.

Step 4.

Spread the mix out onto baking paper lined tray. Try to get it as thin as you can without making holes. 1.5 to 2.5 seeds thick is ideal if you want to get specific.

Step 5.

Place the tray/s of seed mix in an oven and warm slowly, at a low temperature for many hours...many, many hours. You don't have to keep the oven on the whole time. To make ours we cooked them at 60-70°C for about three hours. We then turned off the oven and went to bed. The next day we cooked the seeds again for about three hours. It helps if you leave the oven door open a little to aid in moisture loss. We also peeled the sheets off of the baking paper and flipped them over to aid in the drying process.

Step 8.

When the seed sheets are dry and solid, enough that you can flap them about, let them cool on a wire rack then break them roughly into squares or rectangles.
Store in an airtight container and consume within...oh wait. We already ate them all.
Good job we are making a second batch today.

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Enjoy your crackers with anything you might desire as a topping. We chose Cheese, Homemade Mayo and Homegrown Zucchini/Courgette.

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Flaxseed - Growing your own at home

A few years ago Capt'n tried to germinate a few shop bought Flaxseeds and was happy with the results. Saving seed from that first crop, only a handful of plants, lead to subsequent plants in the years to follow. Last season we harvested only a few 100 grams and this year due to space and time constraints we expect less. Yet still the plants grow well and healthy with minimal care.
Our local climate is coldish in winter (no lower than -10 °C) and hot in summer (not usually over 35°C).
The larger amount of seeds used in our kitchen come from the shop, yet we long for the day we can grow a whole feild of Flaxseed. Maybe another full of Buckwheat. And orchard brimming with fruit.

Flax (Linum usitatissimum), also known as common flax or linseed, is a member of the genus Linum in the family Linaceae.

Freshly harvested seed heads (technically the fruit) ready to be dried before seed extraction.

Still on the plant.

All of the photography is our own.

Hope you enjoyed reading this and some of you give it a try.

Remember. Ye ARRR what ye eat.

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