2 tomatoes
1 red bell bell pepper
Fresh thyme and rosemary
Herb salt
120 g golden linseed
85 g almonds
Soak the flaxseed with twice the amount of water for 2 hours.
Process the almonds into flour in a high-powered blender
Wash and clean the peppers and tomatoes and cut them into rough cubes.
Process all the ingredients in a high-powered blender to a homogeneous dough.
Then spread very thinly with a protractor on a baking paper.
Now we dry the crackers at 140° for at least 1 hour, depending on the oven power maybe even 1.5 hours.
Please make sure that the temperature is not too high, otherwise the bread will burn.
