If you’ve been keeping up to date on my blog, you may know that I’m currently in Tokyo!
I adore travelling and seeing new places and most importantly, trying new foods, BUT one thing I don’t enjoy… plane food. I just find it quite unappetising for some reason and I never feel that hungry anyway, and that’s when snacks come into place!
I always bring a range of fresh fruit and vegetables. Great things to bring are carrots, cherry tomatoes, cherries, blueberries and nuts. I also drink loads of water on the plane as it’s so important to keep hydrated.
I hope I’m not the only one saying that I feel like a raisin coming out the plane (wow, I am great at descriptive writing).
These are basically a super snack. They require only 2 ingredients, they’re gluten free, dairy free, vegan, full of fibre. Seriously, what more could you want! They taste so amazing with hummus or with some cheese (they make the perfect sophisticated party appetiser).
Flaxseed Crackers vegan, gluten free, dairy free
1/2 cup milled flaxseeds (I used Linwoods)
1/3 cup water
Pinch of sea salt
optional: oregano, garlic, rosemary, paprika (any dried herbs and spices work nicely!)
note: I use about a 2:1 ratio of flaxseeds to water, but add the water slowly, as you don’t want it too soggy or too dry.
Preheat your oven to 170ºC.
Mix the ingredients and any other optional ingredients.
Spread out as thinly as you can onto baking parchment. I use my fingers, but you can also use spatula.
You also want to make incisions into them, so they break apart easier when they’re done.
Once spread out, put into a hot oven for 25 minutes. (keep an eye on them at the 20 minute mark).
By this time, they may be dried out enough to separate.
Separate them apart and leave them in the oven for 5-10 minutes extra so they are crisp. Let them cool then store in an airtight container.