Discover a recipe by Florence Oustau, Lin des Pyrénées ambassador. Founder of Zest de Flow (31), Florence shares her culinary know-how by showcasing our products made from flax grown at the foot of the Pyrenees.

Florence revisits her signature crackers: a new base of einkorn flour, a more aromatic za’atar seasoning and a seed mix that is as crunchy as ever. Wonderfully crisp, they take 30 minutes to make and are a great alternative to shop-bought aperitif biscuits.

This creation highlights the full nutritional richness of flax: omega-3, fibre, plant protein, vitamins and minerals. A delicious, healthy recipe that anyone can make.

Ingredients

23 g small oat or buckwheat flakes
23 g sunflower seeds
23 g Lin des Pyrénées flaxseeds
38 g pumpkin seeds
80 g einkorn flour
20 g Lin des Pyrénées flaxseed flour
2 teaspoons za’atar spice (or cumin, curry, tandoori…)
1 teaspoon fleur de sel
38 g olive oil
100 g water

Step-by-step method

In a mixing bowl, mix all the dry ingredients.
Add the water and olive oil, and mix with a wooden spatula until you have a smooth dough.
Using a brush, grease both sheets of baking parchment with olive oil to stop the dough sticking.
Place the dough in the centre of one sheet, cover with the second sheet, then spread it out well with your hands or a rolling pin. Make sure the layer is an even thickness across the whole surface.
Bake in the oven at 180 °C for 25 minutes.
Leave to cool, then break the sheet into irregular pieces.
They keep for 1 week in an airtight container in a dry place. Serve with drinks or instead of bread.

Florence’s tip

Vary the spices to suit your meal: za’atar for a Mediterranean note, curry for an Eastern touch, tandoori or cumin for warmer flavours. Before baking, you can score the dough with a knife to get even crackers.

The Lin des Pyrénées products used

Want to take the adventure further? Browse all our Lin des Pyrénées recipes and discover our other ambassador chefs.

Keywords: homemade crackers, flaxseeds, einkorn, za’atar, healthy aperitif, savoury biscuits