This is the recipe I promised to share during our event last Thursday. I am not sure of the original source but it was given to me by good friends, Pat and Nancy.
Cheesy Flax Crackers
Preheat oven to 310 degrees.
Line two or more baking sheets (approx. 18" x 13") with parchment paper
In a large bowl, combine:
2 Cups ground golden flax seeds
3 Tbl. ground sesame seeds
3/4 tsp. salt
1/4 tsp. white pepper
1 Tbl. Nigella seeds
5 oz grated cheese of your choice (I used cheddar)
In a separate bowl, combine:
1/2 cup water
2 Tbl. tahini
1 Tbl. maple syrup
1 Tbl. rosemary oil
1 Tbl. melted coconut oil
1 large egg
Pour liquids into flax seed mixture and thoroughly mix.
Note: this is a sticky type of dough.
Divide the dough; place between wax paper or parchment sheets, sprinkle with water and roll out to 1/8” thickness or less. Remove paper and sprinkle with coarse salt, pressing the salt into the surface. Cut to fit two or more baking trays.
Score the crackers to the desired size and bake for 27 minutes or until the center is firm. If baking multiple sheets it may take a little longer.
The nigella seeds are available at most Indian import stores or on line.
Enjoy! Great with cheese and wonderful in soup.