Linseed Biscuits

13. May, 2009

Linseeds (flaxseeds) is the richest source of omega 3 essential fatty acids which is also found in oily fish. Because it comes from a plant source, it is perfect for vegetarian and vegan diets. Linseed oil differs from most vegetables oils in that it provides linoleic acid and alpha linolenic acid, both of which are needed by the body and must be obtained through the diet. I love these bisquits as they are light, super healthy and taste nice as well!

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Packed with healthy fatty acids and vitamins

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This recipe is:

Egg free
Gluten free
Lactose (dairy) free
Nut free but includes seeds/oils from seeds
Vegan

Linseed Biscuits

Makes 40-45 biscuits

Ingredients

180 grams (6½ oz) linseed (flax seeds)
60 millilitres (2 fluid oz) tamari sauce
4 organic tomato sauce (ketchup) from a health food store
4 tablespoons water (if needed)
1 teaspoon thyme
1 teaspoon parsley
1 teaspoon ground paprika
½ teaspoon curry powder

Preparation

Place 60 grams (2 oz) of the linseed in a food processor and mix for 15-20 seconds until finely ground (and not oily). Transfer to a medium bowl.
Add the remaining 120 grams linseed into the bowl along with 60 millilitres tamari sauce, 4 tablespoons tomato sauce, 1 teaspoon thyme, 1 teaspoon parsley, 1 teaspoon ground paprika and ½ teaspoon curry powder. Mix well.
Add the 4 tablespoons water if the mixture is too dry.
Place baking parchment on a large baking tray, approximately 40x40 centimetres (16x16 inches).
With your hands, press the mixture very firmly into the tray so that it is equally thick (approximately 1 millimetre/0.04 inch). Dont' worry if you can't stretch the mixture to all sides, just stretch it as far as you can.
Bake at 150 degrees Celsius/300 Fahrenheit/Gas Mark 2, for 30-35 minutes.
Allow to cool completely and slice carefully into squares using a sharp knife.

Tips

The biscuits will break a little when handling. You can use the crumbles in a salad or as a healthy snack.
The biscuits are excellent with vegetarian pate, soy cheese (or regular cheese), olive butter, hummus and more.
The tomato sauce/ketchup should be organic (very important) since most tomato sauces from supermarkets are filled with sugar, colours, flavourings and other additives and taste like rubbish.
You can use golden linseed instead of the dark brown ones.