First some housekeeping: sorry for the radio silence! There will be 3 newsletters this week to make up for it (not in an annoying way… hopefully)
I have been making flax crackers forever - they are one of my favourite soup-adjacent accessories. They go exceptionally well with dips and salads, too. They work less well as bread replacements (too flimsy, lack structural integrity), so I wouldn’t recommend making flax cracker sandwiches.
On Monday, I was planning on trying out 3 new flavours, and I succeeded:
Stinging nettle seed & garlic crackers
Spicy Thai crackers
Truffle and parmesan crackers
I made a large tray of each and put the rest in the fridge, telling myself I’d make the rest the next day. On Tuesday, I couldn’t be bothered to smooth out a flat sheet (this is by far the most annoying part of the cracker-making journey), so I decided to unceremoniously crumble the rest of the “dough” on a lined baking sheet. 30ish minutes later, they were puffy, crunchy little floutons. They’re packed with flavour and healthy fats, vegan, gluten-free, and portable. Name something they can't do, I dare you!!!
Also, Floutons isn’t the final name. A few other ideas (taking suggestions and feedback in the DMs):
Fluggets (flax nuggets)
Flusters (flax clusters)
Flumble (flax crumble)
Flunks (flax chunks)
Below I start by outlining the dough-making process, after which you can choose its fate (cracker or flouton).