- 80g golden flaxseeds (the brown ones are too strong I feel)
- 1/2 tsp Himalayan sea salt
- 130g onion, peeled and quartered
Method:
1. Preheat oven to 170C and prepare a baking tray.
2. Mill flaxseeds with salt for 20 secs/speed 9.
3. Add onion and chop 3 secs/speed 6.
4. Scrape down the sides of the bowl and repeat step 3. The mixture should resemble a rough dough. If it is too sticky add a little flaxseed flour and if it is too dry to stick together, add a tsp of cold water and mix together.
5. Roll between two sheets of baking paper as thinly as possible, score with a sharp knife then bake for 30-35 mins or until golden and crisp. (You might need to snap the outside ones off and put the middle ones back in if your oven doesn’t cook them evenly.)
6. Store in an airtight container when cool.