Linseed crackers with duck liver pate, brie and camembert
A cheap and easy cracker to make, low in carbs and yummy with duck liver pate, a soft cheese or by itself!
Put 3 cups of linseed into a bowl. Mix in 1Tbs sea salt (or to taste, you can also add some herbs and /or spices if you like!). Pour water over until about 1/2 – 1cm above the linseed and stir to mix. Let this mixture stand on the kitchen bench for around 20 – 30 minutes. Stir the mixture again, it should now be a jelly like linseed mix.
Bowl with linseed covered with water
Spread out linseed mixture on the dehydrator sheet
Get 2 dehydrator racks and cover with grease proof sheets (these are the dehydrator sheets without holes in them). Spread half the mixture thinly onto a sheet, but ensure you cannot see the sheet through the mixture. Repeat with the second half on the second sheet.
Place into dehydrator. We use an Excalibur dehydrator, because we can regulate the temperature. In order to keep all the enzymes alive, we dehydrate at around 40 degrees C. Turn on the dehydrator and dehydrate for around 3 hours.
Turned around and back into the dehydrator
After 3 hours, place a normal dehydrator sheet (with holes) upside down on top of one of the linseed crackers, so the linseed cracker is in between 2 dehydrator racks. Turn the racks upside down and peel the full sheet off the top of the cracker. Place the rack with the cracker back into the dehydrator. Repeat for the second sheet. This will ensure both sides of the crackers are dehydrated.
Leave to dehydrate another 3 – 5 hours. When crispy, remove from the dehydrator and break into smaller pieces. Store in an airtight container. It does not need to be refrigerated and will last several weeks in an airtight container. Enjoy with cheese, spreads, pate or whatever tickles your fancy!
Author: Permeco Inc.
Not for profit organisation and charity based in Queensland, Australia, focusing on permaculture education and environmental research. Please note that all articles and recipes written under this label on this website prior to 2025 are written and copyrighted by Willa Sevenstern (previously known as Zaia Kendall).