Orange
(or grapefruit; segments cut into small pieces)
1 tbsp
Pomegranate seeds
(about 12 seeds)
1 small
Radish
(black radish; very thinly sliced)
1/2 small
Watermelon radish
(very thinly sliced & cut into quarters)
1/2 tsp
Oregano, fresh
1 tbsp
Cilantro (coriander)
1 tsp
Dill, fresh
Instructions
Preheat the oven to 320°F. Combine flax seeds, chopped almonds, chopped walnuts, potato starch, and salt in a medium bowl.
Slowly pour in the boiling water, whisking constantly. Let the mixture soak for 20 minutes, or until nicely thickened.
Place a sheet of parchment paper on your work surface, pour over the mixture, then top with another sheet of parchment. Using your hands or a rolling pin, roll or press the mixture into a ¼-inch thick sheet.
Peel off the top sheet of parchment and transfer to a baking sheet.
Bake in the oven for about 1 ½ hours, spraying with lime juice every 30 minutes or so, or until the cracker is a deep brown color and very crispy.
