I made up this recipe myself, based on the theory of concrete.
I make a batch every two to three days, and eat them as part of
my low-carbohydrate and low-glycemic-index eating regime. They
are high in fibre and have a crunchy, wafer-like texture. In this
picture, they are spread with no-added-sugar peanut butter and
served with green tea.
for 18 crackers:
brown flax seed (50 grams or 2 ounces)
Whole golden flax seed (50 grams or 2 ounces)
Wheat bran (50 grams or 2 ounces)
Xanthan gum powder (half teaspoon)
Water (about 125 ml or 5 ounces)
anyone cannot find the ingredients, I will mention that my flax
seed and bran came from Holland & Barrett and my xanthan gum
came from Sainsbury's.
Mix the dry indredients thoroughly in a bowl. Add the
water and stir into a paste. Spread out the paste onto a well-buttered
non-stick baking sheet. Flatten the mixture with a flexible
knife, pressing downwards and spreading at the same time, making
it as even as possible. The old type of table knife with parallel
edges is ideal. The internal dimensions of my baking sheet are
12 by 8½ inches (30 by 22 cm). For a baking sheet of
different area, scale the recipe quantities accordingly to achieve
the correct thickness of mixture.
Score into 18 crackers by pressing the knife edge flat down
into the mixture. Bake in an oven pre-heated to 150°C (300°F)
for 25 minutes. After this time the mixture will have "set"
to a solid slab which has drawn away from the edges of the sheet
a little, as shown below.
The baking is not finished yet, however, because the under-surface
of the slab is still very moist. Turn the slab over onto a griddle
for final drying. I use the griddle from the grill-pan.
Return the upsidedown slab still on the griddle into the oven,
but turn the oven off. Leave it in there for
another half an hour, by which time the slab should be fully
dried out and hard.
Break the slab into biscuits.
Store in a suitable container. I use a butter dish with a cow
on the lid I bought on eBay. It just holds all 18 wafers.
I like to spread the crackers with butter, add thin slices of
cheese, and top with sliced cherry-tomatoes, cucumber, gherkins
or chilli-peppers. They are also very good spread with houmous
and sprinkled with chopped watercress. My favourite way of eating
them is to spread with crunchy peanut butter (no added-sugar